Shelly's Recipe

SCALLOP RUMAKI

Category: Seafood

8 slice bacon, cut into 3rds
8 chunks pineapple
24 toothpicks
4 tbsp bottled teriyaki sauce
8 water chestnuts
8 bay scallops
2 tbsp vegetable oil
2 tbsp honey

Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and hone, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with sauce.