Peach Bourbon Bbq Shrimp Bacon Wrapped Scallops Recipes

COPYCAT RED LOBSTER'S PEACH BOURBON BBQ SHRIMP & BACON WRAP

Steps:

• Place shrimp next to each other on a bamboo skewer, leaving room on either end. Make sure to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place scallops on a two-pronged skewer so they don't turn.
• Brush both sides of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallops on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to burn them.
• Grill shrimp and scallops for approximately 2-3 minutes per side. Take them off the grill when they are about 80 percent done.
• Add the Peach Bourbon BBQ sauce during the last moments of cooking or when the cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Instructions.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes, allowing the alcohol to cook down.
• Cool and blend in a food processor or blender until smooth.

PEACH BOURBON BBQ SHRIMP & BACON WRAPPED SCALLOPS

Steps:

• Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn.
• Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn.
• Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper.
• Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning.
• Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done.
• Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor.
• Peach Bourbon BBQ Sauce Preparation:.
• Combine all ingredients in a small sauce pan.
• Bring to a simmer while stirring for 8-10 minutes.
• Cool and place in blender or food processor until smooth.

BOURBON BACON SCALLOPS

Steps:

• Heat a skillet over high temperature and sauté the bacon for 4-5 minutes, until limp and partially browned; remove from skillet, drain, and set aside to cool.
• In a bowl, combine the green onions, bourbon, maple syrup, soy sauce, mustard, and pepper, and stir well; remove about 2 tablespoons of marinade to another container and set aside.
• Add the sea scallops to the marinade in the bowl and toss gently to coat.
• Cover and place in refrigerator to marinate for 1 hour, stirring occasionally.
• Preheat your oven broiler; pan spray a broiler pan.
• Cut the partially cooked bacon strips into 4 sections apiece.
• Remove the scallops from the marinade (reserve marinade) and wrap a piece of cut bacon around each scallop - if the scallops are very large, they might only reach halfway around.
• Thread the wrapped scallops onto the skewers (going through each end of bacon strips if they only reach halfway around), making sure to leave space between each scallop so that the bacon will cook well.
• Place the completed skewers on the pan-sprayed boiler pan and broil for 8 minutes or until the bacon is crisp and the scallops are opaque, occasionally basting with the marinade used with the scallops (how long they need to cook depends on the size of the scallops).
• Remove skewers from broiler, place them on a serving platter, and brush or drizzle with the reserved marinade (that which was not combined with the scallops in the refrigerator).
• Note: these can also be cooked on the grill if you watch them carefully so that the scallops do not overcook.