Why, hello there, beautiful! I missed you last week. We were dealing with some technical things. Tech-y things that live on the inside of this site, and you would *yawn* really fall asleep if I told you all about it.
So I’m not gonna. Instead I’m going to tell you all about sweet and salty goodness that’s completely BRD-approved. I really just mentioned it because I want you to know that I’m committed to being here every Monday with a new and awesome recipe and every Thursday with a new and challenging (but equally awesome) workout.
Every once and awhile we’re going to throw in surprise success stories (like this one) and seriously simple living tips (did you see this one from Saturday?). BTW, if you’ve been through our program and want to be a featured success story — maybe even with links back to your web home — definitely email us!
And if you feel like you don’t see Sarah (the second half of BRD) that much I’d like to mention a key-behind the scene-piece that she plays here. J’adore writing content but I kinda hate (and am less than mediocre at) editing it. In truth the first draft of most of these really SIMPLE posts you read are like 8 pages long — only slightly exaggerated — and rife with editing errors (whoa — I think I just made one there, ripe? or rife? either way you won’t know about it ’cause Sarah’s gonna edit it) (Sarah here: yup, you did, Lisa. Don’t worry, I got it.) Then there’s the whole SEO thing she handles. I can barely even write that acronym without needing to pour myself a stiff drink.
Sarah’s the actual master chef around here. I take great ingredients and put them together, but she finesses them with a little of this editing here and a little of that punctuation-fix there — okay, really a lot of that punctuation-fix — and then tops it off with a nice salting of SEO all over. Got me? (Sarah again: SEO is my favorite spice. MMMMmmm. Which is probably why I don’t write a lot of recipes around here.)
So that’s the long version which gets me to this super short and simple version of our recipe for the week. It takes like NO TIME, my friends. This came together uber-fast.
WHAT YA NEED:
- I bought fresh pineapple that was already cut which TOTALLY makes this go faster. ‘Cause duh! I don’t have to try to figure out how to cut a pineapple correctly. I bought a 1-lb container and I must recommend that you use fresh and not canned pineapple for this.
- 1 package of bacon
- 1/2 lb of bay scallops (again I’m gonna recommend you go with fresh)
- balsamic vinegar * I use my 18-year version from this amazing place
- truffle olive oil *also from that amazing place above
- salt and pepper
- green onions
- toothpicks (soak them in water for about 15-20 minutes before using them)
LET’S ROCK THIS OUT.
First, pop your scallops in a medium-sized bowl (you should have about 26 with 1/2 lb) and toss with 3 tablespoons of truffle oil and 1.5 tablespoons of balsamic vinegar. Toss a little salt and pepper in there and let them hang out while you start the next step. Throw your toothpicks into a bowl of water to soak, then move on to the bacon.
Cut the bacon strips into quarters. You’ll want one piece of bacon per scallop, and they should be about an inch long. The best thing to do is cook the bacon a bit first. It takes longer than scallops so you’ll wanna have a head start on it before you put everything together. Cook the bacon at 425 degrees until it starts to shrink up and cook a bit, but pull it out of the oven before it’s done and let it cool.
Slice your green onions into 1-inch long pieces. Pull out a baking sheet and spray it down. Now you can start to put together your stacks. Grab a toothpick and start with a piece of pineapple. Then pull out a scallop and thread it onto the toothpick. Then add a small slice of the cooled bacon. And finally, top it with a slice of green onion.
This part is what takes the longest, since you have to assemble each one. Have a friend there (or your sister) to help you, and it’ll go faster.
When your stacks are all stacked on the baking sheet, pop them in the oven at 400 degrees for about 12 minutes. The bacon should crisp up and the scallops will cook to perfection. Pull them out and let them cool down.
It’s really hard to see the scallops in the pic but I promise they’re there. These things were delish. Just look below and see what happened when Kelley ate them.
I’m not kidding. She gave these 10 M‘s YU-MMMMMMMMMM-Y. That’s 5 M‘s over our actual scale of 1-5 for how yummy something is. She even asked me to make them and bring them to her party that was happening 2 days later.
Which brings me to this point. While you might not wanna go through making these for yourself, next time you go to a party, it’s totally worth making these. You’ll be envied because you brought the best app but you’ll also have something you can eat that’s BRD-friendly (assuming you get to them before everyone else gobbles them down).
I gave these 5’Ms for sure. But most likely, I won’t make them again until it’s time to party down and bring an app.
All pics in this delicious looking post were taken by Kristy Rydner (so not on my iPhone per the typical posting) and if that girl actually had a website already I would link it.
Tell me what you think. Does this recipe make you jump for joy? When’s your next party? Oh, and if you’re going to make these, can I please be invited? xoxo, LVA-
- 1 lb fresh pineapple that was already cut which TOTALLY makes this go faster. I must recommend that you use fresh and not canned pineapple for this.
- 1 package of bacon
- ½ lb of bay scallops (again I'm gonna recommend you go with fresh)
- Balsamic vinegar * I use my 18-year version from this amazing place
- Truffle olive oil *also from that amazing place above
- salt and pepper
- Green onions
- Toothpicks (soak them in water for about 15-20 minutes before using them)
- First pop your scallops in a medium sized bowl (you should have about 26 with ½ lb) and toss with 3tbs. of truffle oil and 1.5 tbps of balsamic vinegar. Toss a little salt and pepper in there and let them sit while you start the bacon.
- Also pop your toothpicks into a bowl of water to soak while you start the bacon too.
- Cut the bacon strips into quarters (you'll want the same number as the scallops you have and they should be about an inch long). The best thing to do is cook the bacon a bit first. It takes longer than scallops so you'll wanna have a head start on it before you put everything together.
- Cook the bacon at 425 degrees until it starts to shrink up and cook a bit, before it's done pull it out of the oven and let it cool.
- Slice your green onions into 1 inch long pieces.
- Pull out a baking sheet and spray it down then start to put together your stacks. Grabbing a toothpick start with a piece of pineapple, pull out a scallop and thread it onto the toothpick, then add a small slice of the cooled bacon, finally top it with a slice of green onion.This part is what takes the longest since you have to assemble each one. Have a friend their (or your sister) to help you and it'll go fast.
- When your done pop them in the oven at 400 degrees for about 12 minutes.
- The bacon should crisp up and the scallops will cook to perfection.
- Pull them out and let them cool down.