This “retro” recipe is worth going back to, again and again. It’s easy and so delicious. I wonder why I ever lost track of it in the first place.
- 1 pound large dry scallops, about 8 large scallops
- 8 slices regular or thin sliced bacon
- 2 teaspoons fresh lemon juice
- salt and pepper to taste
- 8 wooden skewers, soaked in warm water for at least 30 minutes
Preheat oven to 350 degrees Fahrenheit. Lay the bacon on a baking sheet lined with parchment paper (which makes cleanup a cinch). Bake for about 10 to 15 minutes, depending on the thickness of the bacon. You want the edges to be browning, but the overall slice to remain pliable.
Remove bacon and let drain on paper towel for a few minutes. Wrap each scallop with one piece of bacon and secure with 2 wooden skewers. Continue wrapping and skewering, with 2 scallops per pair of skewers.
Squeeze fresh lemon juice over both sides of the scallops. The lemon juice, not only adds flavor, it caramelizes and gives the scallops great color. Season with salt and pepper to taste.
Heat a gas grill to medium high and oil the grate before placing the skewered scallops on the grill. In order to get good grill marks and crisp up the bacon, leave the grill lid off and tend to the scallops for about 10 minutes. If you close the lid, the scallops will cook to quickly and be tough and chewy. Turn the scallops every few minutes until you have the grill marks you want. Then, turn them onto their sides, with the bacon side down to allow the bacon to continue to cook and crisp up. Repeat on the other bacon side of the skewer.
Remove from the grill and serve immediately. I prepared mine about a half hour ahead of time and covered with tin foil loosely. I put them back on the grill for about 3 minutes to reheat and then served.