This recipe from America's Test Kitchen is an absolute classic, and pretty easy for even a beginning griller. (And if it rains more this weekend, just cook 'em on the stove!) We're not convinced you need ALL those paper towels called for in the recipe, so try and cut down there for earth-friendly purposes. And then chow down.
Grilled Bacon-Wrapped Scallops
12 slices bacon (not thick-cut)
24 large sea scallops (10 to 20 per pound), tendons removed
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/8 teaspoon pepper
2 lemons, halved
1/4 cup chopped fresh chives
Place 4 layers paper towels on large plate and arrange 6 slices bacon over towels in single layer. Top with 4 more paper towels and remaining 6 slices bacon. Cover with 2 layers of paper towels; place second large plate on top and press gently to flatten. Microwave until fat begins to render but bacon is still pliable, about 4 minutes. Toss scallops, butter, salt, and pepper together in bowl until scallops are thoroughly coated with butter.
Press 2 scallops together, side to side, and wrap with 1 slice bacon, trimming excess as necessary. Thread onto skewer through bacon. Repeat with remaining scallops and bacon, threading 3 bundles onto each of 4 skewers.
FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour two-thirds evenly over half of grill, then pour remaining coals over other half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) to medium.
Clean and oil cooking grate. Place skewers, bacon side down, and lemon halves, cut side down, on cooler side of grill. Cook (covered, if using gas) until bacon is crispy on first side, about 4 minutes. Flip skewers onto other bacon side and cook until crispy, about 4 minutes longer. Flip skewers scallop side down and move to hot side of grill. Grill until sides of scallops are firm and centers are opaque, about 4 minutes on 1 side only. Transfer skewers to platter, squeeze lemon over, and sprinkle with chives. Serve.
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