Ingredients
1 can (14-1/2 ounces) vegetable broth1 cup quinoa, rinsed1/4 teaspoon salt1/8 teaspoon plus 1/4 teaspoon pepper, divided10 bacon strips16 sea scallops (about 2 pounds), side muscles removed1 cup drained canned pineapple tidbits
Preparation
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.
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, 5-6 minutes. Finely chop crisp bacon strips. Cut remaining partially-cooked bacon strips lengthwise in half.
Wrap a halved bacon strip around each scallop; secure with a toothpick. Sprinkle with remaining pepper.
Arrange scallops in a single layer on greased tray in air-fryer basket. Cook until scallops are firm and opaque, 8-10 minutes.
Remove quinoa from heat; fluff with a fork. Stir in pineapple and chopped bacon. Serve with scallops.
