Rumaki Hors D'Oeuvres
Yield
24 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
bacon side
sliced |
* |
| 8 | each |
water chestnuts
|
*
|
| 8 | each |
pineapple chunks
|
*
|
| 8 | each |
bay scallops
|
*
|
| 24 | each |
toothpicks
|
* |
| 2 | tablespoons |
vegetable oil
|
|
| 4 | tablespoons |
teriyaki sauce
|
|
| 2 | tablespoons |
honey
liquid |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | each |
bacon side
sliced |
* |
| 8 | each |
water chestnuts
|
*
|
| 8 | each |
pineapple chunks
|
*
|
| 8 | each |
bay scallops
|
*
|
| 24 | each |
toothpicks
|
* |
| 3E+1 | ml |
vegetable oil
|
|
| 6E+1 | ml |
teriyaki sauce
|
|
| 3E+1 | ml |
honey
liquid |
|
Directions
Cut bacon slices into thirds.
Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick.
In a frying pan, heat vegetable oil and sauté bacon wrapped morsels over medium heat until bacon is crisp.
Drain fat from pan.
Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce.
Makes 24 hors d'oeuvres.
