Scallop And Bacon Kebabs Food

SCALLOP AND BACON KABOBS

Steps:

• Place the scallops, pineapple pieces, and vegetables in a large shallow container. Combine the remaining ingredients except the bacon. Stir well and pour the mixture over the scallops. Cover and refrigerate for 1 to 1 1/2 hours, stirring frequently.
• Cook the bacon until limp but not browned. Drain and set aside.
• Remove the scallops, pineapple and vegetables from the marinade, reserving the marinade. Alternate with the bacon on the skewers. (If using wooden skewers, soak in water for at least an hour).
• Grill the kabobs over hot coals for 10 to 12 minutes (basting frequently), or until the bacon is crisp. Turn and baste frequently with the marinade.

SPECIAL SEAFOOD KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add the swordfish, scallops and shrimp. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Wrap a bacon piece around each scallop. On four metal or soaked wooden skewers, alternately thread the scallops, swordfish, shrimp, vegetables and pineapple., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill seafood, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until fish just turns opaque, shrimp turn pink, and scallops are firm and opaque, basting occasionally with reserved marinade. ,

SCALLOPS WRAPPED IN BACON

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
• Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.
• Preheat a grill to medium-high heat.
• Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.
• When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Combine all ingredients thoroughly.

SCALLOPS WITH BACON

Steps:

• Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

SPICED SCALLOP-ZUCCHINI KEBABS

Steps:

• Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeño, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
• Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
• Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.

SCALLOP AND BACON KEBABS

Steps:

• Brush scallops with vegetable oil.
• Dip in bread crumbs.
• Skewer scallops alternately with bacon squares.
• Grill over moderate heat 10 minutes or until golden brown;.
• -OR-Broil 4 inches from heat source, turning several times during the cooking period.
• Serve with lemon wedges.

SEARED SCALLOPS WITH BACON

Steps:

• Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
• Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
• Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.

SCALLOP KABOBS

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/4 cup into a large resealable plastic bag; add scallops. Seal bag and turn to coat; refrigerate for 20 minutes. Cover and refrigerate remaining marinade for basting., Meanwhile, in a large saucepan, bring 3 cups water to a boil. Add peppers; cover and boil for 2 minutes. Drain and immediately place peppers in ice water. Drain and pat dry., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the tomatoes, scallops and peppers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until scallops are firm and opaque, basting occasionally with reserved marinade.

GARLIC SCALLOP KEBABS

Steps:

• In a shallow glass dish, combine lemon juice, wine, garlic, bay leaf, lemon peel, and pepper. Mix well. Reserve 3 tablespoons. Add scallops to dish, toss to coat. Cover dish with plastic wrap and refrigerate 1 hour.
• Remove scallops from marinade. Discard marinade. Use six 12-inch metal skewers. Alternately thread scallops, mushrooms, bell peppers, and onion.
• Place kebabs on grill (over medium heat).
• Grill 6 inch from heat, turning occasionally and basting with the 3 tablespoons reserved lemon mixture, until scallops are cooked through and vegetables are lightly browned, about 7 to 8 minutes. Serve!