Shrimp and Scallops with Bacon
- 12 raw jumbo shrimp, peeled and deveined (16 to 20 count per pound)
- 12 raw large sea scallops, trimmed and well drained
- Zest and juice of 1 lime
- 1 tablespoon toasted sesame oil (a generous drizzle)
- 1 tablespoon grill seasoning, such as McCormicks Montreal Steak Seasoning, or coarse salt and freshly ground black pepper
- 1 teaspoon hot red pepper flakes
- 12 slices center-cut or applewood-smoked bacon, cut in half
- Toothpicks
- 3 scallions, very thinly sliced on an angle
- Preheat the oven to 425F.
- Place the shrimp and scallops in a shallow dish or bowl.
- Dress the seafood with the lime juice and zest, sesame oil, grill seasoning, and hot red pepper flakes.
- Wrap each shrimp and scallop with a half slice of bacon.
- Wrap each shrimp from head to tail, pulling the bacon snuggly around the shrimp.
- Wrap the bacon around the outside of each scallop.
- Fasten the bacon in place with toothpicks.
- Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow it to drain while the bacon crisps.
- Bake for 10 to 14 minutes, until the shrimp is pink and curled, the scallops are opaque, and the bacon is crisp.
- Check after 8 minutes; the shrimp might finish before the scallops.
- Arrange the cooked seafood on a platter and sprinkle with chopped scallions.
jumbo shrimp, lime, sesame oil, grill seasoning, hot red pepper, center, toothpicks, scallions
Taken from www.epicurious.com/recipes/food/views/shrimp-and-scallops-with-bacon-374703 (may not work)