Grilled Bacon-Wrapped Scallops
From Cook's Country
To recast this cocktail-party favorite as a grilled entrée, we had to find a way to get sturdy, fatty bacon and lean, delicate scallops to come together. Parcooking the bacon in the microwave rendered some of the fat, preventing flare-ups when it hit the grill. Wrapping each bacon slice around two scallops made for the best ratio, and skewering the bundles ensured that everything stayed put. Grilled lemon halves squeezed over the top are the final touch.
Use ordinary bacon, as thick-cut bacon will take too long to crisp on the grill. When wrapping the scallops, the bacon slice should fit around both scallops, overlapping just enough to be skewered through both ends. We recommend buying “dry” scallops, which don’t have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. This recipe was developed with large sea scallops (sold 10 to 20 per pound).
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