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Luscious scallops wrapped in bacon. Perfect for the Barbeque season.
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- 24 (1-1½ lbs) Clearwater Sea Scallops, thawed
- 4 Skewers (if wooden, soak in water 10-15 min.)
- to taste Salt and freshly ground black pepper
- 12 slices Bacon
- 1 cup Orange juice
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- 3 cloves Garlic, minced
- ½ cup Pure maple syrup
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Chopped fresh dill
- Season scallops with salt and freshly ground black pepper and set to one side.
- In a large skillet, cook the bacon until it is only half-done and slightly crisp.
- Transfer bacon to a paper towel to drain. Cut each piece of bacon in half.
- Wrap each scallop in half slice of bacon and thread onto the skewers, making sure the skewer is threaded through both the bacon and scallop.
- Place 6 bacon-wrapped scallops on each skewer.
- Lay skewers in a large, flat glass dish.
- In a small bowl combine the orange juice, garlic, maple syrup, mustard and dill.
- Pour half the marinade mixture over the scallops, turning to coat on all sides. Cover with plastic wrap and refrigerate one hour.
- Preheat grill to medium high.
- Remove scallops from the dish and discard the marinade the scallops were in.
- Grill scallops for 3-4 minutes per side, basting frequently with the remaining marinade, until bacon is crisp and the scallops are just cooked.
- Serves 4
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Premium quality sea scallops - quick frozen for superior freshness and taste
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