Bacon-wrapped Scallops with Rice

Killer cramps? Treat yourself to a little homemade fine dining. I’m about to go on vacation with some friends to the south where seafood will be everywhere – and you can bet we will be taking full advantage of all Florida has to offer! This warm meal might sound light, but will definitely have you feeling full to kick those salt cravings.

Scallops are a toss-up, you either dislike them because you think they’re squishy and bland, or you love them because you’ve had them well cooked and seasoned. If you’re a nay-sayer, bite your tongue! They’re easier than you would think and delectable little fish, at that!

Bacon-wrapped Scallops on a bed of mushroom, cranberry and kale wild rice

Ingredients (serves 2):

8 sea scallops
8 pieces of bacon
2 T of coconut oil or organic unsalted butter
½ C unsweetened coconut milk (or almond milk)
½ C vegetable stock
3 cloves of garlic minced
½ C of dried cranberries, chopped
2 C kale, rinsed, cut up, raw
1 C of button mushrooms, sliced
¼ green onions finely chopped
Black pepper, basil, parsley

Directions:

Preheat oven to 350 degrees F and line a cookie sheet with parchment paper. Cook the bacon in oven until the edges start to brown, but it is still uncooked enough to bend – about 12-15 minutes. Take out of the oven and let cool.

Pour the milk and stock in a pot on medium heat on the stove. Add the wild rice. Once brought to a boil, reduce to a low heat and add the garlic, kale, cranberries, and mushrooms and simmer for about 15-20 minutes on very low heat. Add seasonings.

Take your cooled bacon and wrap it around the edges of all the scallops. One piece of bacon should just overlap towards the end. Place a toothpick or bamboo stick through tip to hold the bacon in place. In a skillet on low-medium heat warm up butter or coconut oil with a sprinkle of minced garlic. Place 6 scallops on at a time and cover with lid (also helps the splatter burn from the grease!). After about 5 minutes, flip them over and cover for another 5 minutes. Take them off and cook the remainder of the fish, 5 minutes on each side. Pour your rice and veggie mixture in a bowl, just about a cup per person – it should be slightly soupy and top with your bacon sea scallops!

You might impress a few people with this one; it looks and tastes so much more complicated than it actually is! If you’re like me and enjoy a little spice with your meals, red pepper flakes to the rice or curry powder to the scallops (not both) would be a great addition. Curry, like turmeric, is a great, great thing for your immune system!

Please write in with any comments of feedback! I would love to hear them!