Bacon Wrapped Scallops with Pineapple Quinoa
Total Time: 30 Minutes
Ingredients
Yield: 4 Servings
-
- 1 can (14.5oz) vegetable broth
- 1 cup quinoa, rinsed
- 1/4 tsp salt
- 1/8 tsp plus 1/4 tsp pepper, divided
- 10 bacon strips
- 16 sea scallops (about 2 lbs), side muscles removed
- 1 cup drained canned pineapple tidbits
Directions:
- In a small saucepan, bring broth to a boil. Add quinoa, salt, and 1/8th tsp pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
- Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop the two crisp bacon strips. Cut the remaining 8 strips in half lengthwise.
- Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle scallops with remaining pepper.
- Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops; cook 3-4 minutes on each side or until scallops are firm and opaque.
- Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.