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  • Scallop Rumaki

    Scallop Rumaki


    Scallop Rumaki

    Serves 12

    My Scallop Rumaki recipe is known as ‘men’s favorite’ because every time I serve it at a dinner party, the men gobble up this gem of an hors d’oeuvres! They are cute, tasty & easy-to-make!


    What You’ll Need:

    A Broiler Pan

    Tin Foil

    A Sharp Knife

    Paper Towels

    Fancy Toothpicks

    A Serving Platter

    A Small Ramekin For Your Serving Platter (To Discard The Picks)

    Tongs Or A Spatula



    8 Slices Organic Uncured Bacon

    8 Large Sea Scallops

    12 Slices Water Chestnuts, cut in half (About a 1/4 Cup)

    24 small pieces pineapple, about 1/2 inch by 1/4 inch (About a 1/3 c)

    Crudités or Fresh Herbs To Decorate The Platter


    How To Put It Together:

    1) Preheat your oven to 400 degrees Fahrenheit. Line the bottom half of your broiler pan with tin foil. This will make clean up easier later.
    2) Slice the bacon into thirds; do the same with the sea scallops. Arrange all of your ingredients in an assembly line on your work surface. Dry all of your ingredients thoroughly; this extra step makes for a lot easier rolling of the rumaki. Lay a piece of bacon on your work surface; lay a piece of water chestnut on the bacon, top it with a scallop and a pineapple. Wrap the bacon ends around the three and skewer with a toothpick; place it on your broiler pan. Repeat this process with all 24.
    3) Place the broiler pan in the center of the oven for about 10 minutes or until your rumaki are brown on the one side; carefully turn them. Usually you can do this easily just by grasping the end oft he toothpick with your finger and flipping them. Leave them in the oven for another 7 – 10 minutes or until golden.
    4) Place the rumaki on a serving platter in a circular fashion with herb sprigs or crudités in between creating the spokes of a wheel. Place the small ramekin the center of the plate with perhaps a few tooth picks in it so your guests know what it is used for.
    5) Serve and enjoy!

    Nina’s Tasty Tip:

    Use uncured bacon in this dish. Cured bacon has nitrates in it that are quite harmful to the body. Further the sodium content of uncured bacon is lower than its cured counterpart.



    161 Calories
    6 grams of Protein
    5 grams of Total Carbohydrates
    1 gram of Sugar
    0 grams of Fiber
    13 grams of Total Fat
    4 grams of Saturated Fat
    0 grams of Trans Fat
    24 mg of Cholesterol
    258 mg of Sodium
    13% RDA Selenium
    11% RDA Vitamin C
    11% RDA Sodium
    10% RDA Manganese
    • Glycemic load: 3

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