Lemon-Maple Scallop Kebabs Recipe - Low Carb & Healthy
Low carb recipe for Lemon-Maple Scallop Kebabs which belongs to the Fish and Seafood recipe category.
- 32 sea scallops (about a pound, or 455 g)
- cup (120 ml) lemon juice
- cup (120 ml) sugar-free pancake syrup
- Barbecue rub?your choice; Classic Barbecue Rub is good here
- 16 slices bacon
Put the scallops in a bowl.
Mix together the lemon juice and pancake syrup, reserving some marinade for basting, and pour the rest over the scallops.
Give them a stir.
Then let them marinate for at least a half hour, and a few hours won't hurt?stir them now and again while they marinate.
At least 30 minutes before cooking time, put 4 bamboo skewers in water to soak.
Get your grill going before you assemble your kebabs.
Okay, time to make kebabs.
With a fork or slotted spoon, lift the scallops out of their Marinade.
Pat them dry with a paper towel and put them on a plate.
Sprinkle them liberally with the barbecue rub.
Cut the slices of bacon in half.
Wrap each scallop around its circumference with a half-slice of bacon, piercing with a bamboo skewer to hold.
Put 8 bacon-wrapped scallops on each skewer.
Grill, turning once or twice, over a medium-hot fire?have a water bottle on hand to put out flare-ups.
Baste once or twice with the reserved lemonmaple marinade, using a clean utensil each time.
Cook until the bacon is done and the scallops are fairly firm.
If you consumed all the marinade, you'd get 15 grams of carb per serving, not counting the polyols in the pancake syrup, but you're not going to. I'd give a generous estimate of 5 grams of carbohydrate per serving; 28 grams protein.