2 eggs, beaten
1 bottle Newman's Own® Lite Low Fat Sesame Ginger Dressing, divided
2 chipotles in adobo sauce, chopped
1 Tbsp adobo sauce
24 scallops (about 1-inch in size)
1/2 cup sesame seeds
12 strips bacon, cut in half
18 wedges sweet onion
18 slices bell pepper
18 cherry tomatoes
Beat eggs in a medium size mixing bowl. Blend in 1 cup salad dressing, chipotle peppers, and adobo sauce. Pat scallops dry, then add to the dressing mixture. Let stand about 5 minutes, then remove form the marinade and let excess liquid drip off.
Roll scallops in the sesame seeds. Wrap a half slice of bacon around each scallop and secure with a wooden toothpick. Using 6 long wooden skewers that have been soaked in water, alternate a scallop, a wedge of onion, a slice of pepper and a cherry tomato. Repeat 3 times more, ending with a scallop.
Lay skewers on a preheated grill and grill for 4-5 minutes, brushing with remaining dressing and turning often until bacon is crisp. When bacon is crisp, scallops should be done and vegetables will be crisp-tender.
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