Grilled Bacon Wrapped Scallops

Grilled Bacon Wrapped Scallops

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 up in applewood bacon, brush on the marinade, and grill. Super simple and super delicious!
Prep Time 15 mins
Cook Time 5 mins
0 mins
Total Time 20 mins
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 of 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 taking off the grill; this ensures no cross-contamination. Of course, you always want to have a second marinade or divide a marinade in half when using it for brushing at the last minute.
  • Preheat 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 scallops from one side of the grill to the other, managing the flames and caramelizing the bacon.
  • As flare-ups happen, move scallops to another side of the grill let the flames die off. Then, put scallops back on the heat and continue grilling until scallops are opaque—brush marinade on scallops after taking off the grill. Scallops don’t take long to cook, a couple of minutes on each side; when you see bacon is 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 you can; 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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