Categories: Fish- Seafood

Ingredients

• 1 can (14 1/2 oz.) vegetable broth
• 1 cup quinoa, rinsed
• 1/4 tsp. salt
• 1/2 tsp. plus 1/4 tsp. pepper, divided
• 10 bacon strips
• 16 sea scallops (about 2 lbs.) side muscles removed
• 1 cup drained canned pineapple tidbits

Directions

1. In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 tsp. pepper. Reduce heat; simmer, covered, 2 to 15 minutes or until liquid is absorbed.

2. Meanwhile, place bacon in a large nonstick skillet. Cook over medium heat, removing eight of the strips when partially cooked but not crisp. Continue cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half, cooking remaining strips until crisp. Remove to paper towels to drain. Finely chop crisp bacon strips. Cut remaining bacon strips lengthwise in half.

3. Wrap a halved bacon strip around each scallop’ secure with a toothpick. Sprinkle scallops with remaining pepper.

4. Wipe the pan clean, if necessary; heat over medium-high heat. Add scallops cook 3 to 4 minutes on each side or until scallops are firm and opaque.

5. Remove quinoa from heat, fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.

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