Cut large scallops in half. Wrap each scallop in half a strip of bacon and secure with a wooden toothpick. (Smaller scallops may be left whole).
Spray lightly with olive oil spray and sprinkle with teriyaki sauce on both sides. Dust lightly with garlic powder and a pinch of cayenne pepper.
Place in baking dish and bake at 425°F, turning once for 20 to 30 minutes or until done.
Serve with sweet and sour sauce.
Variation: Omit teriyaki sauce and dip scallops in melted butter before wrapping them with bacon. Sprinkle chopped onions, parsley and green peppers over scallops and drizzle with olive oil before broiling.
Serve with lemon wedges. Yields about 2 dozen.
I cut my bacon strips in half and partially cook them in the microwave before wrapping them around the artichoke heart. You can also wrap cherry tomatoes, whole mushrooms, or pieces of cooked chicken breast, etc. and grill or broil them until hot inside and crispy on the outside. If you have dietary restrictions that exclude pork bacon, then use turkey bacon.
Bacon wrapped anything is absolutely wonderful in my book! Use your imagination and have fun. Cooking should be fun.
stress i think is the main causes of illness...
bacon, lamb, or cakes, and cookies they are just as long as you eat moderately....