Scallop And Bacon Kebabs Recipes

HERB MARINATED BBQ SCALLOP & BACON SKEWERS (KEBABS)

Steps:

• Mix all the marinade ingredients together in a bowl or container that has a lid. Put the scallops and their corals in to the marinade and mix well, cover and allow to marinade for up to 3 to 4 hours in the fridge.
• When you are ready to cook the skewers/kebabs, light your Barbecue or grill, if the weather is bad. (These skewers can also be cooked in a griddle pan or a George Forman machine too) Take the scallops out of the fridge 30 minutes before cooking and allow to come to room temperature.
• Cut or tear the bacon or ham into small strips, you need about 3 nice sized pieces to thread between the scallops.
• Thread the scallops and their corals onto pre-soaked bamboo skewers, or metal skewers, alternating the scallops with the bacon pieces, scrunching the bacon up. Use 4 scallops per skewer per person.
• Cook the skewers over hot coals for about 3 minutes each side, or in a griddle pan or under a grill. Keep basting the skewers with the marinade.
• Serve one skewer per person with a side salad or other seasonal vegetables and bread, perfect as a starter or a light lunch.

SCALLOP AND BACON KEBABS

Steps:

• Brush scallops with vegetable oil.
• Dip in bread crumbs.
• Skewer scallops alternately with bacon squares.
• Grill over moderate heat 10 minutes or until golden brown;.
• -OR-Broil 4 inches from heat source, turning several times during the cooking period.
• Serve with lemon wedges.

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.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.