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Bacon-Wrapped Scallops with Pineapple Quinoa

 Bacon-Wrapped Scallops with Pineapple Quinoa
This is the first recipe I developed using quinoa as an ingredient. My husband thoroughly enjoyed helping me test this recipeĀ­. This is a special dish that can be easily prepared in under 30 minutes.—Laura Greenberg, Lake Balboa, California
4 ServingsPrep/Total Time: 30 min.


  • 1 can (14-1/2 ounces) vegetable broth
  • 1 cup quinoa, rinsed
  • 1/4 teaspoon salt
  • 1/8 teaspoon plus 1/4 teaspoon pepper, divided
  • 10 bacon strips
  • 16 sea scallops (about 2 pounds), side muscles removed
  • 1 cup drained canned pineapple tidbits


  • In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8
  • teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or
  • until liquid is absorbed.
  • 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.
  • Wrap a halved bacon strip around each scallop; secure with a
  • toothpick. Sprinkle with remaining pepper.
  • Wipe the pan clean, if necessary; heat over medium-high heat. Add
  • scallops; cook 3-4 minutes on each side or until scallops are firm
  • and opaque.
  • Remove quinoa from heat; fluff with a fork. Stir in pineapple and

2 of 2

Bacon-Wrapped Scallops with Pineapple Quinoa (continued)

Directions (continued)

  • chopped bacon. Serve with scallops. Yield: 4 servings.
Nutritional Facts: 4 scallops with 3/4 cup quinoa equals 468 calories, 11 g fat (3 g saturated fat), 89 mg cholesterol, 1,364 mg sodium, 43 g carbohydrate, 3 g fiber, 48 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.