Outdoor Grilling
Grilled Bacon-Wrapped Scallops
Grilled Bacon-Wrapped Scallops
6
An elevated version of a classic appetizer that is easy to make. The salty smokey bacon marries perfectly with delicately sweet scallops. Drizzle with balsamic glaze for a pop of flavor.
Ingredients
- 12 pre-shucked bay scallops or 6 sea scallops cut in half
- 6 slices hickory smoked bacon
- 12 toothpicks
- 3 tablespoons balsamic glaze
Preparation
- Defrost scallops if frozen. Rinse under water. Remove muscle by peeling off with fingers (this is a tough nub on the side of the scallop where it attaches to the shell)
- Lay bacon on cutting board and, using a butter knife or metal spatula, flatten out the bacon. The best way is to hold one end of the bacon strip, and push down towards the opposite end with flat surface. Then repeat on the other side
- Cut each slice of bacon in half across the center. Place scallop at one end and roll the bacon around it. Pierce with a toothpick to hold bacon in place around scallop. Chill for at least one hour to set
- Preheat grill on high for 5 minutes
- Reduce temperature to low and lay scallops on grill grates wathcing for flareups
- Cook with lid open, turning frequently to crisp all sides of the bacon for approximately 7-8 minutes, until internal temperature of 130ºF
- Lay scallops on platter and, using a spoon, drizzle balsamic over scallops in a zigzag motion trying to not get it on toothpicks
- Serve immediately
