Scallop And Bacon Kabobs Recipes

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

SCALLOP AND SHRIMP KABOBS

Steps:

• If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.
• Make the basting sauce: In a medium-size mixing bowl, combine rice vinegar, sesame oil, ginger, and soy sauce. Mix well.
• Prepare an outside grill with an oiled rack set 4 inches above the heat source. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

BACON WRAPPED SCALLOPS RECIPE

Steps:

• Mix butter and Seasoning in small bowl. Set aside.
• Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 3 to 5 minutes or until bacon is halfway cooked. Remove bacon from grill; cool slightly.
• Wrap 1 piece of bacon around each scallop. Thread onto skewers. Brush scallops with butter mixture.
• Grill skewers over medium heat 6 to 8 minutes or until scallops are opaque and bacon is crispy, turning occasionally and brushing with any remaining butter mixture.

BACON WRAPPED SCALLOPS

Steps:

• Wrap the bacon around a scallop nicely and secure tightly with a metal skewer. You may thread two of them onto a skewer. Season both the surfaces of the scallop with some salt and cayenne pepper.
• Heat up the grill and place the bacon-wrapped scallops on the grill. Keep turning the scallops until the bacon becomes charred, brown and slightly crispy. Turn the skewers around so the bacon is grilled with direct heat. Grill until the bacon becomes nicely charred all around. Serve immediately.

SCALLOPS WITH BACON

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

SCALLOP AND BACON KABOBS

Steps:

• Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
• Cook the bacon until limp but not browned. Drain and set aside.
• Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
• Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

BACON-WRAPPED SCALLOPS

Steps:

• Preheat oven to 425 degrees.
• If you prefer, the bacon can be pre-cooked for a couple of minutes in the microwave to insure it will be crispy by the time the scallops are done.
• Do not overcook the scallops as they will be rubbery.
• Cut each piece of bacon in half to make 24 pieces.
• Roll a piece of bacon around each scallop and secure on wooden skewers.
• Place scallops on a rimmed baking sheet.
• Sprinkle with Old Bay and creole seasoning.
• Both seasonings contain salt, so don't overdo it!
• Amounts listed are what I used.
• Bake at 425 degrees for 15-18 minutes, or until the scallops are done.
• The bacon should be crispy.
• While the scallops are cooking, combine the ketchup, brown sugar and vinegar in a saucepan to make the dipping sauce.
• Mix well and cook until the sugar is dissolved.
• Serve the scallops with the dipping sauce.