1 can (14-1/2 ounces) vegetable broth
1 cup quinoa, rinsed
1/4 teaspoon salt
1/8 teaspoon plus 1/4 teaspoon pepper, divided
10 bacon strips
16 sea scallops (about 2 pounds), side muscles removed
1 cup drained canned pineapple tidbits
1. In a small saucepan, bring broth to a boil. Add quinoa, salt and 1/8 teaspoon pepper. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed.
2. Meanwhile, preheat air fryer to 400°. Arrange 8 strips of bacon in a single layer on tray in air-fryer basket. Cook 3 minutes or until partially cooked but not crisp. Remove and set aside. Add remaining 2 bacon strips; cook until crisp, 5 to 6 minutes. Finely chop crisp bacon strips. Cut remaining partially-cooked bacon strips lengthwise in half.
3. Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper.
4. Arrange scallops in a single layer on greased tray in air-fryer basket. Cook until scallops are firm and opaque, 8 to 10 minutes.
5. Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
Nutrition Facts
4 scallops with 3/4 cup quinoa: 455 calories, 12g fat (3g saturated fat), 75mg cholesterol, 1717mg sodium, 45g carbohydrate (10g sugars, 3g fiber), 41g protein.