Maple-Glazed Scallops

12 bacon slices, cut in half
24 large sea scallops (about 2 pounds)
1 cup Michele Maple Crème Syrup
2 tablespoons butter, melted
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/8 teaspoon salt


Partially cook bacon in a large skillet. Wrap each scallop with 1 half slice bacon. Set aside. Bring syrup to a boil in a medium saucepan over medium-high heat. Cook, uncovered, until reduced to 2/3 cup (about 5 minutes). Remove from heat; stir in butter and next 3 ingredients. Thread bacon-wrapped scallops on 12 (10 to 12-inch) skewers; brush maple crème syrup mixture over kebabs. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kebabs on rack; grill, covered with lid, 3 to 4 minutes on each side or until done, basting often.

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