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Founded in Hawaii in 1851, Dole Food Company, Inc., with 2010 revenues of $6.9 billion, is the world's largest producer and marketer of high-quality fresh fruit and fresh vegetables. Dole markets a growing line of packaged and frozen foods, and is a produce industry leader in nutrition education and research. The Company does business in more than 90 countries and employs, on average, 36,000 full-time, regular employees and 23,000 full-time seasonal or temporary employees, worldwide.

Pineapple Glazed Bacon Wrapped Scallops with Pineapple Macademia Nut Quinoa

Prep Time 45 minutes
Total Time 45 minutes
Difficulty 2.0 Medium
Calories Per Servings 530 Calories
Servings 4
Nutrition facts Nutrition facts


Scallops wrapped in pineapple glazed bacon served with a side of pineapple macadamia nut quinoa. Perfect dish for the pineapple lover.

Ingredients 10


6 slices thick-cut bacon, divided
1 can (20 oz) DOLE® Pineapple Tidbits, drained, juice reserved
large sea scallops
1 cup quinoa, rinsed well
1 can (14 oz) vegetable broth
1/3 cup fresh Italian parsley, chopped
1/2 cup chopped dry roasted, salted macadamia nuts
3 tbsp extra virgin olive oil, divided
1/2 tsp salt
1/4 tsp black pepper




Preheat oven to 350ºF.


6 slices thick-cut bacon, divided
1 can (20 oz.) DOLE Pineapple Tidbits


Place thick-cut bacon on a baking sheet lined with a silpat or foil.  Bake 15 to 20 minutes until brown and cooked through but not crisp.  Lay bacon on paper towel to drain.  Meanwhile, drain pineapple tidbits reserving juice.  Pour pineapple juice into a small sauce pan and bring to a boil, reduce heat to medium and reduce by 1/2 to create the glaze.


8 large sea scallops
1 cup quinoa, rinsed well


Wash scallops and pat dry.  Cut in half length wise bacon (4 slices), wrap one bacon strip around each scallop and secure with a wooden pick.  Finely chop remaining 2 slices of bacon; set aside.  Place quinoa into medium sized saucepan and cook over medium heat until toasted, about 2 to 3 minutes.


1 can (14 oz.) vegetable broth
1/2 tsp salt
1/4 tsp black pepper


Add vegetable broth, salt and pepper and bring to a boil.  Reduce heat to medium-low and simmer, covered, until the liquid is absorbed, 10 to 15 minutes.  Remove from heat and let sit covered.


3 tbsp extra virgin olive oil, divided
1 can (20 oz.) DOLE Pineapple Tidbits
1/3 cup chopped fresh Italian parsley
1/2 cup chopped dry roasted, salted macadamia nuts


Heat 2 tablespoons olive oil in a medium skillet, over medium-high heat.  Place scallops in pan and cook until brown on both sides about 3 to 4 minutes per side.  Generously brush both sides of scallops with pineapple glaze cooking for 1 more minute per side.  Fluff the quinoa with a fork and add pineapple tidbits, parsley, chopped bacon, macadamia nuts and remaining 1 tablespoon olive oil.  Toss gently until thoroughly combined.  Spoon quinoa mixture into the serving bowls and top with bacon wrapped scallops.



Serving Suggestion: Pineapple Bowls Cut miniature pineapple in half length wise, including top, and scoop out pineapple creating two pineapple bowls.  (Scooped pineapple can be used for another recipe or snacking).  Cut a small slice of bottom of each pineapple bowl so they sit flat on a plate.  Spoon quinoa into pineapple shells and top with scallops.

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