Teriyaki Scallop Rollups
12 slices bacon, cut in half
1/3 cup lime juice
1/4 cup soya sauce
1/4 cup vegetable oil
1 tablespoon brown sugar
2 cloves garlic, finely chopped
1/2 teaspoon pepper
1/2 lb. sea scallops, cut in half
(You can also use shrimp)
24 fresh pea pods
12 water chestnuts, cut in half
To make marinade, combine lime juice, soya sauce, oil, sugar, garlic and pepper, mix well.
Wrap 1 scallop with 1 peapod and one waterchestnut half in bacon and secure with a toothpick. Repeat with all scallops and place in a shallow baking dish (I use a 9 x 13 baking dish). Pour marinade over, refrigerate 4 hours or overnight. Preheat oven to 450 degrees. Place rollups on a rack in foil lined shallow baking pan. Bake 6 minutes, turn and
continue baking 6 more minutes or until bacon is crisp. Serve hot.