06-24-2011, 09:05 AM #1
Wood Fired Bacon Wrapped ScallopsDescription: When it comes to seafood, there ain't a thing that I don't like. Shrimp, fish, clams, oysters, give me a full plate of 'em fried, grilled or steamed, and I'm a happy man. But one thing I REALLY love is scallops. These Grilled Bacon Wrapped Scallops are my absolute favorite way to eat scallops. I add a little white oak to the charcoal for a light wood flavor that takes them up a notch!Time: 30 minutesDifficulty: Easy
- Here's what you'll need
- 1 to 2 pounds of fresh scallops
- Extra virgin olive oil
- Medium thickness bacon slices
- Old Bay Seafood Seasoning
- Oak or Hickory Chunks
- Start out by building a medium heat fire in your grill, say around 350 degrees. For this cook I used a Weber Kettle with lump charcoal, about 1 full chimney, and a chunk of white oak. You could use hickory, pecan or maybe even apple, but in my opinion white oak is the best, not even close! You want to bank your charcoal on one side so that you have a hot side and a cooler side. Once you get your fire burning, brush the scallops lightly with extra virgin olive oil on both sides. Wrap the scallop with a pice of bacon around the edge, and use a toothpick to hold it in place. Sprinkle each side with a little Old Bay Seafood Seasoning, and you are ready for the grill.
- Lightly coat the cooking grate with olive oil, then place the scallops on the grate directly over the coals, so as to sear them. Let them cook for about 2 minutes, then flip and sear them for about 2 more minutes. After they have seared, move them over to the side of the grate opposite the coals and let them cook with the lid closed for about 4-5 more minutes, or until the bacon has browned up and looks done. These things are alot like a steak in the way that you cook them. You want to be careful not to let them cook too long, they will get tough.
- That's it! Bring them in off the grill and serve with your favorite remoulade sauce, or with a shot of Tobasco. Makes a great appetizer, or if you have enough of them, you can serve them as a main course.
- Here's what you'll need
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