Teriyaki Scallop Roll-ups

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Preparation time:
Cooking time:

Difficulty: Easy - for beginners


1/3 cup lime juice
¼ cup vegetable oil
1 tablespoon light brown sugar
2 gloves garlic, finely chopped
½ teaspoon pepper
12 slices bacon, partially cooked and cut in half crosswise
½ pound sea scallops. Cut in half
24 pea pods
12 water chestnuts, cut in half


Combine first five ingredients. Wrap 1 each of scallop half, pea pod, and water chestnut half in each bacon slice. Secure with wooden pick. Place in shallow baking dish. Pour marinade over. Cover. Refrigerate at least 4 hours, turning occasionally. Preheat oven to 4500 F. Place roll-ups on rack in aluminum foil-lined shallow baking pan. Bake 6 minutes. Turn. Bake another 6 minutes or until bacon is crisp. Serve hot.


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