Ingredients

4 servings

　　12 raw jumbo shrimp, peeled and deveined (16 to 20 count per pound)

　　12 raw large sea scallops, trimmed and well drained

　　Zest and juice of 1 lime

　　1 tablespoon toasted sesame oil (a generous drizzle)

　　1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning, or coarse salt and freshly ground black pepper

　　1 teaspoon hot red pepper flakes

　　12 slices center-cut or applewood-smoked bacon, cut in half

　　Toothpicks

　　3 scallions, very thinly sliced on an angle

　　

Step 1

Preheat the oven to 425°F.

　　

Step 2

Place the shrimp and scallops in a shallow dish or bowl. Dress the seafood with the lime juice and zest, sesame oil, grill seasoning, and hot red pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp from head to tail, pulling the bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten the bacon in place with toothpicks.

　　

Step 3

Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow it to drain while the bacon crisps. Bake for 10 to 14 minutes, until the shrimp is pink and curled, the scallops are opaque, and the bacon is crisp. Check after 8 minutes; the shrimp might finish before the scallops.

　　

Step 4

Arrange the cooked seafood on a platter and sprinkle with chopped scallions.

　　Rachael Ray's 30-Minute Get Real Meals