Ingredients
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
Preparation
Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic. Add scallops; toss to coat.
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.
Bake 8 to 10 minutes or until mushrooms are tender and scallops are opaque. If desired, replace each toothpick with 4-inch wooden skewer.
