We had a hankering for scallops and it was a beautiful day, so I flipped through all of our barbecue books and this is the recipe we picked. Borrowed from America’s Test Kitchen, ‘Master of the Grill’, this is very straight forward to prepare and perfect to cook on a charcoal grill (and it makes for a great appetizer or a full dinner – enjoy!
Grilled Bacon-Wrapped Scallops
12 slices regular bacon – cooked separately until about 3/4’s done
24 large sea scallops, tendons removed (your fish market person will remove the tendons for you)
3 T. butter, melted
1/2 t. EACH salt AND freshly ground pepper
1 or 2 lemons, halved – to grill and/or squeeze
1/4 c. chopped fresh chives for garnish
If the bacon is ready to go, toss the scallops with the melted butter, salt and pepper in a large bowl. You can either press 2 scallops together and wrap with a single slice of bacon, or cut the bacon in half and individually wrap each one – our scallops were large, so we wrapped them individually. To secure the bacon, skewer the scallop with it’s bacon wrap where the bacon overlaps. Depending on your skewer size, you should be able to fit 3 or 4 wrapped scallops per skewer.
Heat your charcoal grill as you would and grill the skewers until the sides of the scallops are firm, the centers are opaque and the bacon is crispy. This is difficult to time and flipping may or may not be required, so Brock cooked them until an internal temperature of 130 was reached. Transfer skewers to a platter, squeeze lemon over top and sprinkle with the chives.