24 jumbo shrimp, peeled and deveined (16-20 count per pound)
24 large sea scallops, trimmed and well trained
Juice and zest of two limes
2 tablespoons toasted sesame oil
2 tablespoons grill seasoning or coarse salt and black pepper
2 teaspoons hot red-pepper flakes
24 slices center-cut or applewood-smoked bacon cut in half
6 scallions, very thinly sliced on an angle
Preheat oven to 425. Place shrimp and scallops in disk or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning, and red-pepper flakes. Snugly wrap each shrimp with half slice of bacon, working from head to tail. Secure with wooden pick. Repeat with scallops.
Arrange shrimp and scallops on slotted baking pan, such as a broiler pan, to allow drainage while bacon crisps. Bake 10-14 minutes, until shrimp is pink and curled, scallops are opaque, and bacon is crisp. Shrimp may finish before scallops, so be sure not to overcook.
Transfer to platter and sprinkle with scallions.
Per serving (6 pieces): 195 calories, 15 g protein, 3 g carbohydrate, 13 g fat, 4 g saturated fat, 57 mg cholesterol, 0 g fiber, 733 mg sodium (Serves 8). Rachel Ray recipe fom Curves magazine