BBQ BACON-WRAPPED SCALLOPS
Grab some bacon-wrapped scallops if you think anything is better with bacon! Sprinkled with pepper, BBQ Bacon-Wrapped Scallops are a delicious bacon dish.
Provided by My Food and Family
Categories Father's Day Recipes
Time 18m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Heat grill to medium-high heat.
- Place bacon on paper towel-covered microwaveable plate. Microwave on HIGH 2-1/2 min. or just until bacon starts to cook but is not crisp. Cool slightly.
- Wrap 1 bacon slice around each scallop. Thread 2 scallops onto each of 4 skewers.
- Grill 7 to 8 min. or until scallops are done and bacon is crisp, turning frequently and brushing with barbecue sauce. Transfer to platter; sprinkle with pepper.
Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1030 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 10 g, Protein 31 g
BARBECUED BACON AND SCALLOP BROCHETTES
Make and share this Barbecued Bacon and Scallop Brochettes recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
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.
SCALLOP BROCHETTES
The marinade is a real compliment to the sweetness of the scallops. You can also make this with shrimp/prawns (or a combination of the scallops and shrimp)
Provided by Bobbie
Categories < 60 Mins
Time 51m
Yield 4 serving(s)
Number Of Ingredients 6
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).
Nutrition Facts : Calories 213.5, Fat 7.9, SaturatedFat 1, Cholesterol 37.5, Sodium 394.8, Carbohydrate 8.7, Fiber 0.3, Sugar 4.8, Protein 19.6
SEAFOOD BROCHETTES
Flavorful seafood shines in an easy-to-grill entree. A mild chive butter is an awesome accompaniment.-Nella Parker, Hersey, Michigan
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- On 12 metal or soaked wooden skewers, alternately thread two mushrooms, two tomatoes and two pieces of bacon with four pieces of fish or seafood. Brush with melted butter., Grill, covered, over medium-hot heat for 5-7 minutes or until shrimp turn pink and scallops are opaque, turning once. Combine butter and chives; serve with brochettes.
Nutrition Facts : Calories 347 calories, Fat 26g fat (15g saturated fat), Cholesterol 135mg cholesterol, Sodium 389mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 24g protein.
SEARED SCALLOPS WITH BACON
Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
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.
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