12 slices OSCAR MAYER Bacon , cut crosswise in half
24 large sea scallops (1-1/2 lb.)
1/2 tsp. pepper
1/3 cup HEINZ Tomato Ketchup
3 Tbsp. honey
3 Tbsp. lite soy sauce
1 Tbsp. lemon juice
1-1/2 tsp. minced garlic
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Cook bacon, in batches, in large skillet on medium heat until almost done, turning halfway through the cooking time. (Bacon should still be pliable - do not cook until crisp.) Remove bacon from skillet; drain on paper towels. Cool slightly.
Pat scallops dry with paper towels; season with pepper. Wrap with bacon. Thread onto 12 small skewers.
Mix remaining ingredients until blended. Reserve half the ketchup mixture for later use. Brush kabobs with remaining ketchup mixture.
Grill kabobs 3 to 5 min. on each side or until scallops are opaque, brushing with reserved ketchup mixture for the last few minutes.
Patting the scallops dry before seasoning and cooking them helps the scallops brown better when grilled.
Prepare recipe as directed, using the reserved ketchup mixture as a dipping sauce instead of brushing it on the kabobs for the last few minutes of the grilling time.
NUTRITION & INGREDIENTS
Amount Per Serving
Calories From Fat
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0
Total Carbohydrates 20g
% Daily Value*
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.