Grilled Bacon-wrapped Scallop Kebabs
Recipes
| 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 |
| 3 | Garlic cloves, minced |
| ½ cup | Pure maple syrup |
| 2 tbsp. | Dijon mustard |
| 1 tbsp. | Fresh dill, chopped |
- 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.