Shrimp and scallops wrapped in bacon

Ingredients:

Rolls

• 12 large raw shrimp, peeled and deveined, 16-20 pcs. per 0.5 kg.
• 12 large scallops, trimmed and well dried
• Zest and juice of 1 lime
• 1 tbsp dark sesame oil
• 1 tbsp grill seasoning, or coarse salt and black pepper
• 1 tsp red pepper flakes
• 12 strips smoked bacon, halved
• 3 green onions, thinly sliced ​​diagonally
• Additional device: Toothpicks

BBQ spice mix

• 1.5 cups paprika
• 3/4 cup granulated sugar
• 3 and 3/4 tbsp onion powder
• Mix all ingredients

Preparation:

1. Preheat oven to 220°C.
2. Place the shrimp and scallops in a shallow plate or bowl. Drizzle the seafood with lime juice and zest, drizzle generously with sesame oil, and sprinkle with grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with half a slice of bacon: wrap each shrimp tightly from head to tail in bacon; wrap the bacon around the outside of each scallop. Secure the bacon with toothpicks.
3. Place the shrimp and scallops on a baking sheet fitted with a rack to allow the fat to drain. Bake the shrimp and scallops for 10-14 minutes, until the shrimp are pink and crisp, the scallops are opaque, and the bacon is crisp. The shrimp may cook before the scallops.
4. Place the cooked seafood on a platter and sprinkle with thinly sliced ​​green onions.