Grilled Sea Scallops
From Yankee Magazine
Fish and Seafood Recipes
Yield: Serves 6
- 8 slices bacon
- 2 pounds sea scallops
- 2 red bell peppers, chopped into manageable pieces
- 4 tablespoons olive oil
- 1 mild onion or 2 bunches scallions, chopped into manageable pieces
- salt and pepper
Soak 30 bamboo skewers in water for an hour. Start barbecue (scallops should be grilled when coals die down to a medium heat). Cut each slice of bacon into 4 or 5 pieces. Fry or broil to remove some fat. Thread scallops, pieces of bacon, red bell pepper, and onion or scallion on skewers. After each skewer is complete, carefully impale the food with a second parallel skewer (to control rotation of pieces while grilling). Brush with olive oil. Season with salt and pepper. Place on grill when coals are ready. Give skewers about 2 minutes on each side. Don't overcook. Serve with lemon and butter.
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