Mushroom-scallop Skewers
1/4 cup orange juice
2 tablespoons packed brown sugar
1 teaspoon grated orange peel
1/2 teaspoon ground ginger
1 clove garlic, finely chopped
14 bay scallops (1/4 to 1/3 lb)
14 baby portabella mushrooms (1 1/2 to 2 inches), stems removed
14 slices packaged precooked bacon (from 2.1-oz package)
Fresh orange curls, if desired
1.) Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper.
2.) In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic. Add scallops; toss to coat.
3.) Place 1 scallop in each mushroom cap. Wrap each with 1 bacon slice, enclosing scallop. Secure with toothpick. Dip in orange juice mixture; place in pan.
4.) Bake 8 to 10 minutes or until mushrooms are tender and scallops are opaque. If desired, replace each toothpick with 4-inch wooden skewer.
| Yield: | 14 servings | |||
| Prep Time: | 0 hr 15 mins | |||
| Cook Time: | 0 hr 10 mins | |||
| Ready In: | 0 hr 10 mins | |||
| Category: | Appetizer | |||
| Main Ingredient: | Vegetables | |||
| Cooking Method: | Baking |
|||
| Recipe Tags: | mushroom | mushroom scallop skewers recipe | bacon | orange |
Chef's Note & Story
Look for precooked bacon in the meat department of the grocery store. It gets nice and crispy when baked.
If small portabella mushrooms are not available, 1 1/2- to 2-inch white mushrooms will work fine.
mushroom was one of my absolute favourite veggies growing up. And this looks even tastier. CANNOT wait to eat this!