Recipe of Homemade Grilled Scallops, Wrapped in Bacon

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The ingredients needed to make Grilled Scallops, Wrapped in Bacon:

1. Prepare 8 fresh sea scallops (medium)
2. Prepare 1/4 cup light or clear Italian salad dressing
3. Make ready 4 slices bacon, cut in half
4. Take Drizzle of balsamic vinegar
5. Get 2 sprigs basil (garnish)
6. Prepare 2 bamboo skewers, (soaked in water)

Remove bacon from grill; cool slightly. What bacon brands are best for Scallops Wrapped in Bacon? You'll want to select a thin-cut bacon. We typically choose a name-brand bacon, such as Then, we wrapped the pre-cooked bacon around the glazed scallops, securing the ends with a toothpick.

Instructions to make Grilled Scallops, Wrapped in Bacon:

1. Rinse scallops and pat dry with a paper towel. Place the scallops flat side down on a plate and pour the salad dressing over them. Refrigerate. After 3minutes, flip them over.
2. Heat up the bacon slices in a fry pan, slightly brown on both sides, for a few minutes total. Do not overcook them to crispness. Remove slices from pan and rest on a paper towel sheet.
3. Wrap 1 bacon slice around the edge of the scallop. Pierce the scallop with the skewer near the end of the bacon slice and drive the skewer through. Repeat this step for the other scallops, until you have 4 per skewer.
4. Place the skewers on a medium heated grill that has been cleaned, brushed, and oiled to prevent sticking. Grill about 3-4 minutes per side. [Have a squirt bottle of water handy to prevent possible flare-ups]
5. Plate the skewers with a side of rice, vegetables, etc. Drizzle the scallops with some balsamic vinegar, garnish with basil, and enjoy.

You'll want to select a thin-cut bacon. We typically choose a name-brand bacon, such as Then, we wrapped the pre-cooked bacon around the glazed scallops, securing the ends with a toothpick. Place each bacon-wrapped scallop on a. To recast this cocktail-party favorite as a grilled entrée, we had to find a way to get sturdy, fatty bacon and lean, delicate scallops to come together. Parcooking the bacon in the microwave rendered some of the fat, preventing flare-ups w.

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