Sometimes all things trendy seem a little too far inside the box for me. Does all good food have to be the latest fad from the outer reaches of the world?
Once in a while I like to go back to a good old standard, a classic. That’s what I did here. I went retro with bacon wrapped scallops. They were so easy and so good, I may try that other old retro, bacon wrapped Filet Mignon for next week!
To prevent the scallops from becoming over done, I pre-cooked the bacon in the oven for about 15 minutes. Then I wrapped the scallops and secured them with double skewers and popped them on the grill. They took about 10 minutes total on the grill. I rolled them over to the bacon side to make sure the bacon was nice and crispy. They came out perfectly! The scallop was so tender and juicy, not overdone at all. And the bacon was crispy and delicious. The bacon added such a gorgeous flavor to the scallops. I’m not sure why anyone would ever prepare scallops without it.
The bacon and scallops are fairly rich and I wanted a vegetable that was light and fresh. I paired the scallops with a summery zucchini dish, “mixed summer squashes with toasted pine nuts”. Super simple to make, it was surprisingly tasty. I loved the way it looked on the platter with the scallops.
I went with one of my old standbys for a side salad. I prepared ensalada caprese, family style. It’s the classic Italian combination of fresh tomatoes, fresh mozzarella and fresh basil. I chop it all up, passing dish style. Then, drizzle with a little olive oil, splash a little rice wine vinegar and toss it with a generous amount of coarse sea salt. Yummm! Everyone always loves this salad.
- Grilled Bacon Wrapped Scallops
- Summer Squashes with Toasted Pine Nuts
- Ensalada Caprese – Family Style
- Chocolate Mousse Pie (I bought 2 slices, which were eaten long before I could snap a picture. So, no picture, no recipe.)