Mushroom-Scallop Skewers

 

1/4

cup orange juice

2

tablespoons packed brown sugar

1

teaspoon grated orange peel

1/2

teaspoon ground ginger

1

clove garlic, finely chopped

14

bay scallops (1/4 to 1/3 lb)

14

baby portabella mushrooms (1 1/2 to 2 inches), stems removed

14

slices packaged precooked bacon (from 2.1-oz package)

Fresh orange curls, if desired

• 1 Heat oven to 425°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix orange juice, brown sugar, orange peel, ginger and garlic. Add scallops; toss to coat.
• 2 Place 1 scallop in each mushroom cap. Wrap each with 1 bacon slice, enclosing scallop. Secure with toothpick. Dip in orange juice mixture; place in pan.
• 3 Bake 8 to 10 minutes or until mushrooms are tender and scallops are opaque. If desired, replace each toothpick with 4-inch wooden skewer.