This traditional appetizer also makes a great entrée 

Seafood has inspired devotees in nearly every corner of the globe. It can be the star of the night as an entrée, and it also makes for an ideal appetizer. In fact, some seafood appetizers are so popular that they have pivoted from being served as starters to being the main course. Bacon-wrapped scallops might be considered an appetizer, but this tasty recipe for scallops wrapped in bacon on green rice from Lines+Angles also can make for a delicious dinner.

Scallops wrapped in bacon on green rice

Makes four servings

12 6-inch bamboo skewers, soaked in water for 30 minutes

For seasoning:

2 tablespoons sweet paprika

1 tablespoon salt

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons fresh ground black pepper

2 teaspoons dried thyme

2 teaspoons dried oregano

1 teaspoon cayenne pepper

Fresh thyme, for garnish

For scallops:

12 large sea scallops, rinsed and patted dry

12 slices smoked bacon

For green rice:

1/2 cup chopped cilantro, tightly packed

1 cup stemmed spinach leaves, tightly packed

1 1/3 cups low-sodium chicken broth

1 1/3 cups milk

1 teaspoon coarse salt

1 tablespoon olive oil

3 tablespoons unsalted butter

1 1/2 cups long-grain rice

1/4 cup finely minced onion

One clove garlic, peeled and minced

1. Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper. 

2. In a small bowl, combine all the ingredients for the seasoning, mixing well. 

3. Sprinkle each dried scallop with seasoning; set aside. 

4. Arrange the bacon strips on the prepared baking sheet and bake for about 10 minutes, or until just beginning to brown. The bacon should still be soft and very pliable. Remove the bacon from the baking sheet and drain on paper towels to remove excess grease. Let cool for several minutes. 

5. Wrap each scallop with one piece of bacon, securing it through the center with a bamboo skewer. Place on a clean baking sheet. Bake until the bacon is crisp and the scallops are opaque, about eight to 10 minutes, turning once. Serve on a bed of green rice and garnish with fresh thyme. 

For green rice: 

1. Place the cilantro, spinach and broth in a blender and pulse until the vegetables are puréed. Add the milk and salt and blend until well combined. 

2. In a heavy-bottomed saucepan set over medium heat, heat the olive oil and butter. When the butter is melted, add the rice and sauté, stirring every 30 seconds, until it just begins to brown, about three to four minutes. Add the onion and garlic and cook one minute longer, stirring constantly. Add the contents of the blender, stir well, turn the heat to high and bring to a boil. Cover the pan, turn the heat to the lowest setting and cook for 20 minutes. Stir the rice gently, cover and cook for another five minutes. 

3. Remove the pan from the heat source and let the rice steam in the covered pot for 10 minutes. Serve hot.