36 scallops, shell-free (250 g)
3 tablespoons of olive oil
4 lemon peel strips, 6 cm long
2 sprigs of thyme
12 slices of bacon cut into thirds lengthwise
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lime juice
1/4 cup water
Salt and black pepper to taste
36 toothpicks
36 scallops, shell-free (250 g)
3 tablespoons of olive oil
4 lemon peel strips, 6 cm long
2 sprigs of thyme
12 slices of bacon cut into thirds lengthwise
1 tablespoon grated lemon zest
3 tablespoons freshly squeezed lime juice
1/4 cup water
Salt and black pepper to taste
36 toothpicks
In a bowl, mix the scallops with olive oil, lemon peel, thyme, salt, and pepper
Let it rest for 2 hours in the refrigerator
In a separate bowl, soak 36 toothpicks in water for 2 hours to prevent them from burning quickly when cooking
Wrap each scallop in a slice of bacon and thread onto a toothpick
Fry the scallops wrapped in bacon in a non-stick skillet over medium heat, flipping occasionally until cooked through
In a bowl, whisk together lemon zest, lime juice, and water
Soak each scallop wrapped in bacon in this mixture, then arrange on a plate and serve
Calories per serving: 50
