Salty, smoky bacon and sweet, briny scallops are a perfect match on the grill. But they do present a delicious cooking problem. Delicate scallops are best when seared quickly over high heat. Bacon needs low, slow heat to render its fat before becoming crisp. Also, rendering bacon on the grill can cause flare ups. We solved both problems by first microwaving bacon on a plate between layers of paper towels to absorb excess grease, weighing the bacon down with a second plate to prevent curling. We tossed the scallops with olive oil to encourage browning and prevent them from sticking to the grill grate.
Using one piece of softened, slightly cooked bacon to bundle two scallops together gave us a perfect bacon-to scallop ratio. A two level grill fire, with a hotter and cooler side, allowed us to gently crisp the two bacon sides of the kebabs first and quickly finish cooking the scallops over high heat. A tart, crunchy celery and shallot salad was a much-needed fresh, light complement to the rich grilled kebabs. Be sure to purchase “dry” scallops, which don’t have chemical additives. Dry scallops will look ivory or pinkish; “wet” scallops are bright white. You will need four 12-inch metal skewers for this recipe. Use a mandoline to thinly slice the celery. You should have about 12 ounces of celery after trimming.
Jump to RecipeInstructions :
- Whisk 3 tablespoons oil, vinegar, and mustard together in large bowl. Add celery, parsley, and shallot and toss to combine. Season with salt and pepper to taste; set aside for serving.
- Place triple layer of paper towels on large plate and arrange 6 slices bacon in single layer on towels. Top with 3 more paper towels, remaining 6 slices bacon, and second plate. Microwave until bacon is slightly shriveled but still pliable, about 4 minutes.
- Toss scallops with remaining 2 tablespoons oil, salt, and pepper. Press 2 scallops together, side to side, and wrap sides of bundle with 1 slice bacon. Thread onto 12-inch metal skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers.
4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium. - Clean and oil cooking grate. Place kebabs bacon side down on cooler side of grill. Cook (covered if using gas) until bacon is crisp on first side, about 4 minutes. Flip kebabs onto other bacon side and cook until crisp, about 4 minutes. Flip kebabs so one flat side of scallops is facing down and move to hotter side of grill. Grill until both sides of scallops are firm and centers are opaque, about 4 minutes. Serve with salad.
Grilled Celery Salad
Ingredients
- 5 tablespoons extra-virgin olive oil divided
- 3 tablespoons cider vinegar
- 4 teaspoons Dijon mustard
- 8 celery ribs 1¼ pounds, sliced thin on bias
- ¼ cup fresh parsley leaves
- 1 shallot sliced thin
- 12 slices bacon 12 ounces
- 24 large sea scallops 1 pound, tendons removed
- ½ teaspoon table salt
- ½ teaspoon pepper
Instructions
- Whisk 3 tablespoons oil, vinegar, and mustard together in large bowl. Add celery, parsley, and shallot and toss to combine. Season with salt and pepper to taste; set aside for serving.
- Place triple layer of paper towels on large plate and arrange 6 slices bacon in single layer on towels. Top with 3 more paper towels, remaining 6 slices bacon, and second plate. Microwave until bacon is slightly shriveled but still pliable, about 4 minutes.
- Toss scallops with remaining 2 tablespoons oil, salt, and pepper. Press 2 scallops together, side to side, and wrap sides of bundle with 1 slice bacon. Thread onto 12-inch metal skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers.
- 4A. For a charcoal grill Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
- 4B. For a gas grill Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
- Clean and oil cooking grate. Place kebabs bacon side down on cooler side of grill. Cook (covered if using gas) until bacon is crisp on first side, about 4 minutes. Flip kebabs onto other bacon side and cook until crisp, about 4 minutes. Flip kebabs so one flat side of scallops is facing down and move to hotter side of grill. Grill until both sides of scallops are firm and centers are opaque, about 4 minutes. Serve with salad.