Grilled Scallops Skewers

As I have mentioned many times before, seafood is my favorite thing to grill, and one of my favorite seafood items are scallops. Scallops are a tougher dish to grill, because many people don't know when to remove the scallops, and if overcooked, they will turn into rubbery almost inedible objects, but that should not scare you from trying this delicious shellfish.


Bacon-Wrapped Scallop Skewers

1 lbs large Bay Scallops
4 slices bacon
1 tsp Old Bay Seasoning
3 Tbsp Extra Virgin Olive Oil
1 1/2 tsp lemon juice
Kosher Salt and fresh cracked coarse black pepper (to taste)

1. In a frying pan, precook the bacon about 3 minutes, but do not fully cook, making sure that the bacon is still pliable enough to be wrapped around scallops.

2. Rinse the scallops in cold water, and place into a bowl.

3. Pour the olive oil over the scallops, and mix with a spoon to be sure each scallop has a light coating of olive oil. Pour the lemon juice into the bowl, and mix also.

4. Season with the Old Bay, salt and pepper. Be sure not to use too much salt, as the bacon will add salt to the dish.



5. Next thread the scallops onto the skewer, and alternate wrapping the scallops with bacon as shown in the picture. In the end, every other scallop should be wrapped with bacon.



6. Place on the grill in a direct medium fire, and cook the scallops. Turn the skewers over after about 3 minutes, and continue to cook on the other side for 2-3 more minutes. Cook until bacon is slightly crisp and the scallops are slightly opaque.






- As with any meal you are cooking on skewers, soak wooden skewers for at least an hour before using. I know other websites and cookbooks may say soak for 20 minutes, but I recommend longer.
- If you think the scallops are done, they most likely are. Don't make the mistake of putting them back on the grill for another minute or two because you think they aren't. You will end up with rubber balls on a stick.