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Scallops Wrapped in Bacon

This appetizer is a classic. It is always requested at summer BBQs.

Sometimes I like to make up a little compound butter to add more flavor. To do that, simply mix (with a fork) 1 tablespoon of your favorite freshly chopped herbs and 1 tablespoon of softened butter. When the scallops are removed from the grill and plated, place a little dollop of the compound butter on top. When it hits the scallop and bacon it will melt leaving behind the herbs and lots of flavor.

Instructions:
  • Place the scallops in a large zip lock bag with 1/2 cup of your favorite pale ale.
  • Soak 12 bamboo skewers in water.
  • The scallops and the skewers (or toothpicks) need to soak for 30 minutes.
  • Preheat the oven to 350 degrees and place the bacon strips onto a sheet pan.
  • If you want to avoid a build up of oil, line the sheet pan with a piece of parchment paper and place the bacon on that.
  • Bake the bacon for about 15 minutes.
  • You just want the bacon to start cooking but it still need to be soft enough so that you can wrap it around the scallops.
  • Remove it from the oven to cool.
  • Turn the grill on to medium high heat.
  • Make sure the grates are well seasoned.
  • I like to rub them down with a little olive oil.
  • It's important that the grates are clean because scallops tend to stick.
  • Remove the scallops from the beer and shake them off.
  • Sprinkle them with a pinch of salt.
  • Wrap each scallop in 1 piece of bacon.
  • Sometimes I cut the bacon shorter so it only goes around once, that's up to you.
  • Carefully slide the scallop onto the skewer or tooth pick.
  • Make sure the bacon is secure and not flopping around.
  • Do this with the remaining scallops.
  • Only place one scallop per skewer.
  • If you are accustomed to using two skewers when grilling scallops so that they don't rotate when you pick them up to turn them, certainly do so here.
  • (In which case soak 24.)
  • Grill the scallops until they are opaque inside or about 3 minutes per side.
  • Depending on the grill it can be an extra minute or even a minute less.
  • It is important to stay attentive.
  • Moments before removing them from the grill, carefully drizzle them lightly with butter.
  • Serve immediately with a full glass of your favorite chilled white wine or the rest of that pale ale in a frosty mug.
  • Also, these lovely scallops would be perfect served before a nice Porterhouse steak.
  • Think Surf and Turf!
Ingredients:
  • ½ cup of your favorite pale ale
  • 1 dozen Sea Scallops, the big ones!
  • 12 pieces of your favorite bacon
  • a few pinches of salt to season
  • 12 bamboo skewers or toothpicks
  • 1 tablespoon melted butter
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