13 Oct Grilled Bacon Wrapped Scallops

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Grilled Bacon Wrapped Scallops

These irresistible, smoky-infused rosemary bacon-wrapped scallops will have your mouth watering even before they come off the grill!
Wrap these colossal sea scallops in applewood bacon, brush on the marinade and grill. It's super simple and super delicious!
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Prep Time 15 minutes
Cook Time 5 minutes
0 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 4 people

Ingredients
  

  • 8 colossal sea scallops
  • 8 Applewood smoked bacon strips thick-cut
  • 8 short wooden skewers Approximately. 3-inch, soaked in water for at least an hour.

Marinade

  • 1 Tablespoon soy sauce
  • 1 Tablespoon Mirin rice wine
  • 3 Tablespoons olive oil
  • Pinch red pepper flake
  • pinch Freshly ground black pepper
  • 1 teaspoon honey
  • 1/4 teaspoon minced rosemary
  • Whisk together ingredients

Instructions
 

  • Make two separate small bowls of the marinade using two separate brushes. The second marinade is for glazing scallops after removing the grill; this ensures no cross-contamination. Of course, you always want to have a second marinade or divide it in half when brushing it at the last minute.
  • Preheat the grill. Set one side of the grill on low heat; if your grill is a beast, turn one side off. Listen for a sizzle as you add scallops to the grill. Move the scallops from one side of the grill to the other, managing the flames and caramelizing the bacon.
  • As flare-ups happen, move the scallops to another side of the grill and let the flames die off. Then, put the scallops back on the heat and continue grilling until opaque—brush the marinade on the scallops after taking them off the grill. Scallops don’t take long to cook—a couple of minutes on each side; when you see bacon caramelized, they are done. Be sure not to overcook them, or you will end up with rubbery scallops.
  • Note: Use a rosemary bunch tied together to brush on the marinade throughout grilling.
  • When looking for scallops, try to find the biggest ones; the bigger they are, the sweeter. The larger the scallop, the less likely they will become rubbery on the grill, especially with bacon heating the scene. Soaking the skewers in the water ahead of time will help prevent them from burning.
  • CAUTION: When grilling, the bacon fat produces grease, creating flames.
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