- Prep Time: 20 minutes
- Cook Time: 1 hour
- Servings: 6
- 3 Tbsp. fresh lime juice
- 5 cloves garlic, minced, divided
- 1 tsp. dill weed
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. olive oil
- 18 large sea scallops (1 1/2 lb.), cleaned
- 9 slices Bacon, cut in half
- 2 large onions, thinly sliced
- 1 tub (10 oz.) Philadelphia Original Cooking Creme
- 1 tsp. paprika
- 1 Tbsp. hot pepper sauce
DirectionsMix lime juice, 1 Tbsp. chopped garlic, dill, salt, pepper and oil. Pour over scallops in shallow glass dish. Refrigerate 30 min. to marinate. Remove scallops from marinade; discard marinade.
Heat grill to medium heat. Wrap 1 bacon piece around each scallop; secure with toothpick.
Cook onions in large skillet on medium heat 20 min. or until caramelized. Meanwhile grill scallops 15 min. or until scallops are opaque and bacon is crisp, turning frequently. Discard toothpicks.
Cook and stir cooking creme, remaining garlic, paprika and hot pepper sauce in saucepan on medium heat 3 to 5 min. or until heated through.
Serve onions topped with scallops and sauce.