These BBQ Scallops in Bacon truly are outrageously good. They take just minutes to prepare and cook but will elevate your BBQ from the mundane to the gourmet in a flash.
Just imagine these plump sweet and juicy scallops wrapped up in a crispy bacon coating with the added taste of woodsmoke. It’s making my mouth water just remembering these little beauties!
There are two parts to a scallop – the round white muscle that the creature uses to propel itself through the water and the orangey red coral which is the roe sack. I’ve heard rumours that some folk won’t eat the coral although I’m not quite sure why. The texture is a little softer than the white part, but they don’t taste hugely different.
As far as I’m concerned it’s all scallopy goodness, so please don’t let any part of this wonderful shellfish go to waste.
I am lucky enough to live on the coast so can source the freshest seafood with ease. In fact these scallops had spent less than 24 hours out of the water by the time I got them home and on the coals.
I’ve heard another rumour that the coral deteriorates quicker than the white part of a scallop which may account for finding it harder to source the entire scallop if you live far from the sea.
Either way scallop + bacon = one of the sexiest food combo’s known to man. A quick brush with melted butter (or ghee in my case as I’m lactose intolerant) before hitting the grill and that’s all you need to create a fancy yet surprisingly simple BBQ treat. Just in case you need any more convincing on just how easy these BBQ scallops in bacon are to knock up, here’s the definitive proof!
- 4 scallops per person
- 2 rashers bacon per person
- salt & pepper
- 1 tsp Butter ghee or oil to brush
- Light your BBQ and wait until the coals are white and ashy before you start cooking.
- Rinse the scallops in cold water and pat dry with some kitchen paper.
- Lay out your rasher of bacon and using a blunt knife, scrape the bacon t stretch it and make it very thin.
- Cut each rasher in half, lay on your scallop in the centre and season lightly with salt & pepper.
- Fold the bacon over the scallop, ensuring there is an area where the bacon is doubled up.
- Pierce your metal BBQ skewers (or wooden skewers previously soaked in cold water for 30 mintues) through the double thickness of bacon to hold it together, and right through the other side of the scallop.
- Brush with melted butter, ghee or oil & place of a hot grill for a few 3-5 minutes each side.