Scallop Bacon Brochettes With Dill Horseradish Mayonnaise Recipes

CARAMELIZED DAY BOAT SCALLOPS WRAPPED IN BACON

Steps:

• On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.

SCALLOP BROCHETTES

Steps:

• Thaw scallops, if frozen. Halve large scallops (you should have about 20 pieces).
• Place scallops in a plastic bag set in a shallow dish.
• For marinade: In a small bowl combine oil, sherry, mustard, honey, and soy sauce. Pour over the scallops. Close bag; marinate in the refrigerator for 30 minutes.
• Drain the scallops, discarding the marinade. Thread scallops on long metal skewers (If using scallops and shrimp, thread a scallop in the "curl" of each shrimp).
• Grill on the lightly greased rack of an uncovered grill directly over med. heat for 6 to 8 minutes or until scallops and/or shrimp are opaque; turning once.
• (Prep time includes marinating time).

BACON WRAPPED SCALLOPS WITH SPICY MAYO

Steps:

• Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.
• Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
• To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped scallop, 2 slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

BARBECUED BACON AND SCALLOP BROCHETTES

Steps:

• Wash and dry the scallops and place in a bowl with the lemon juice, dill seeds, salt and pepper; leave to marinate for 30 minutes, stirring from time to time.
• Preheat the grill.
• Remove the scallops from the bowl and reserve the marinade.
• Cut the bacon rashers in half and roll 8 of the scallops in a piece of bacon.
• Spear alternative plain and bacon-wrapped scallops onto 4 skewers (2 plain, 2 bacon-wrapped per skewer).
• Brush with the reserved marinade and grill for 10 minutes, turning occasionally.
• Serve hot.

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.