Saturday, May 15, 2010

Scallop and Bacon Kebobs

Everyone loves kabobs in the summer. Most of us stick with chicken or beef kabobs. Scallop and bacon Kabobs are easy to make and a huge crowd pleaser. Let me inspire you to fire up these tasty skewers at your next cook out.


24-30 Sea Scallops
6 Red and Green Peppers cleaned and sliced into 1" x2" pieces
Salt and freshly ground black pepper
14 slices Bacon ( cooked in pan until half done but still limp)
1 cup Orange juice
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.
Wrap each scallop in half slice of bacon and thread onto the skewers alternating with pepper slices. Place 4-6 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 2-3 hrs
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.

No comments:

Post a Comment