Yields about 4 to 6 servings.
Courtesy Rachael Ray.
1 lb. large peeled, deveined shrimp
1 lb. sea scallops
2 limes
3 to 4 tbs. sesame oil
salt and pepper
1/8 tsp. red pepper flakes, use 1 tsp. if you like it spicier
1 package bacon, cut in half
toothpicks
3 scallions, thinly sliced
Wash and drain the shrimp and scallops in a colander.
Place shrimp and scallops in a bowl.
Add some zest from the limes and then squeeze the limes into the bowl.
Add the sesame oil, salt, pepper, and pepper flakes.
Stir all together and let sit in the refrigerator for about 30 minutes.
Heat oven to 425.
Wrap the shrimp and scallops with the half slices of bacon
and secure with toothpicks.
Arrange them in a slotted pan.
I used two aluminum throwaway pans with the ridges.
If you have extra shrimp or scallops, just put them in the pan.
Bake about 15 to 20 minutes.
Check to be sure the shrimp are done and the shrimp are red.
Serve on a platter with the bacon removed.
Top with the scallions.