Need a good grilled scallops recipe? You’ve just found one.
Everybody knows that bacon wrapped scallops are a very popular menu item at many trendy or popular seafood restaurants.
Here’s the secret: They are easy (and cheaper) to make yourself on the grill with little prep time, little mess and great results.
This is a recipe I use that throws a little twist into how the grilled scallops and bacon kabobs (or “pinchos” as the Spanish speaking crowd calls them) are seasoned and are put together that will be sure to impress your family and friends (I guarantee it!):
- 2 lbs large sea scallops (about 12 per pound)
- 8 slices thick cut bacon
- 1 cubed purple onion
- 1 cubed green pepper
- 1 pint cherry tomatoes
- 1 cup mojo criollo marinade
- 1/2 cup white wine
- 1 lemon
- Old Bay Garlic and Herb seasoning to taste
Assemble the ingredients and soak the wood skewers in water for 30 minutes prior to cooking.
The common way to assemble the skewers is to wrap each scallop in 1/2 slice of bacon and secure it with a wodden tooth pick and insert them onto the long wood skewers in between alternating veggies (onion, pepper, tomato). This requires more bacon than is listed in the recipe, and adds a lot more fat and sodium to the meal.
A healthy and more interesting way to assemble the kabobs is by inserting the skewer (some prefer to use two skewers per kabob parallel to each other about 1/2 to 1 inch apart to add stability) into one end of the bacon strip, but do not slide it all the way down as you normally would; instead you will be weaving the bacon in a snake-like pattern or in an “S” shape in between the scallops and the veggies as you assemble them.
Add a scallop then flip the end of the bacon strip onto the skewer so that it now covers both sides of the scallop.
Add a piece of purple onion or green pepper, and again skewer the bacon around the veggies by flipping the end of the bacon around the end of the skewer and slide the entire contents slowly down the skewer each time you add a new scallop or veggie, followed by the bacon wrap. Continue until the skewer is full. Repeat this process for all the skewers.
Place the skewers in a large glass baking pan and pour marinade mixture (mojo, wine, lemon juice) over the kabobs. Cover with clear plastic wrap or foil and allow to set for 30 minutes to 1 hour in the refrigerator.
Heat the grill to high heat and cook about 5 minutes on each side or until the veggies and bacon look cooked. While cooking, you can lightly sprinkle the kabobs with the Old Bay garlic and herb seasoning if you prefer more flavor.
This typically feeds four perople with two skewers each. Serve over brown rice and with a nice chilled white wine.
Do you have your own unique method of making grilled scallops? Leave your tips in the comments.