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Yield: 4 main course servings or 6 appetizer portions
Ingredients:
12 slices thick cut bacon
12 large sea scallops, adductor muscles removed
Salt and freshly ground black pepper
Bamboo skewers, soaked in water for 20 minutes
Method:
Preheat the grill to medium.
Place the bacon directly on the grill and let cook for 3 minutes. Flip bacon and continue to cook another 3 minutes or until the fat starts to render. Remove to a plate to let cool. Once the bacon is cooled, lay a piece on a clean work surface. Place one scallop on top of the bacon and roll the bacon around the scallop. Secure the bacon wrapped scallop with a skewer and repeat until all the scallops are wrapped. Place no more than 3 scallops on each skewer. Season the scallops with salt and pepper and place directly on the grill. Cook for 2 minutes, then flip and continue to cook another 2 minutes. Remove scallops to a platter and serve immediately.
Editor's Note: Consult Treehugger's Best of Green Winner Monterey Bay Aquarium's Endangered Seafood Guide whenever making seafood choices. Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured on the Vegetable Bounty Episode of Emeril Green.
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