Wednesday, February 9, 2011

Bacon Wrapped Scallops!

Wild scallops are not cheap, but as an every-once-in-a-while splurge they are so worth it! According to WHFoods, scallops are a very good source of vitamin B12, omega 3 fatty acids, magnesium, and potassium. They are also a decent source of protein (approximately 23 grams per 4 ounces, about 2 medium sized scallops), especially when wrapped in bacon, which adds a least a couple of grams of protein. I used Marin Sun Farms house smoked bacon, which gave the scallops this irresistible smokey flavor.  

Last night we enjoyed scallops wrapped in bacon, forbidden rice with shredded coconut, and steamed broccoli with nutritional yeast -- we definitely got our dose of vitamin B12! Everyone enjoyed the dinner so much, I thought I would share it in case you haven't decided what to make for dinner tonight. Forbidden rice actually received it's name because it was so rare and had such a superior nutritional profile, that it was only reserved for the Emperor of China, hence the name "forbidden". Forbidden rice gets it's deep purple color from anthocyanidins, the same color pigments that give blueberries their deep color and high antioxidant content. 

This entire meal can be completed in approximately 30-40 minutes. Prep times is only about 10 minutes.  

Note: 1 pound of scallops is about 8 medium to large sized scallops, I could only eat two myself. 

1 pound of wild sea scallops
1/2 pound Marin Sun Farms house smoked bacon
1 head of broccoli
2-4 tablespoons nutritional yeast
1 cup cooked black forbidden rice
4 tablespoons shredded organic coconut
10 toothpicks (depending on how many scallops you have)

Preheat oven to 375 degrees. While oven is preheating, wrap each scallop in 1 slice of bacon and secure with a toothpick. Place in a shallow baking dish leaving plenty of space between scallops to avoid sticking together. Place in oven for 30-40 minutes, or until bacon appears browned. 

Bring 2 cups of water or broth to a boil, add 1 cup of forbidden rice, cover and bring down to a simmer. Allow rice to cook for about 30 minutes. When rice is finished cooking, turn off and add coconut flakes. Adjust quantity of coconut to desired taste. 

10 minutes before serving, place head of broccoli in a steamer basket and steam until desired tenderness. Sprinkle with nutritional yeast and serve. 

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