If a recipe starts with the words “bacon-wrapped,” it is going to catch some attention. The problem with bacon-wrapped foods is that seldom does the bacon cook at the same rate as whatever it is wrapped around. The trick to getting these bacon-wrapped scallops from being overcooked is to precook the bacon to a point where it is still pliable.
MAKES 6 TO 8 KEBABS
INGREDIENTS
- 18 to 20 medium sized scallops
- 10 to 12 ounces (280 to 340 g) uncooked bacon
- Vegetable oil
- 6 to 8 skewers
FOR MINT-CILANTRO PESTO:
- 1 cup (16 g) loosely packed cilantro leaves
- 1 cup (30 g) loosely pack mint leaves
- ¼ cup (25 g) toasted walnuts or (34 g) pine nuts
- 2 cloves of garlic
- Juice of 1 lime
- ½ teaspoon salt
- ¼ cup (60 ml) olive oil
INSTRUCTIONS
- Place all the ingredients for the Mint-Cilantro Pesto, except for the olive oil, in a food processor. Pulse a few times to chop everything. Slowly pour in olive oil through top spout and pulse 8 to 10 more times. The mixture should have a medium-fine grind, but not be completely pureed. Let the mixture set up for 15 minutes. Remove, place into a bowl, and cover with plastic wrap.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Cut each strip of bacon in half and place into microwave for 1 minute. Turn the bacon over and microwave for another minute. The bacon should be cooked to the point of just being pliable. Drain and let cool for 2 to 3 minutes. Pat the scallops dry with paper towels. Wrap each scallop with a ½ of a slice of bacon around the outside edge and slide onto the skewer with the meat of scallops exposed to the flame. Brush only the scallops with oil.
- Place the kebabs onto the grill. Cook for 5 to 7 minutes, turning once. The scallops are done once they reach an internal temperature of 130°F (54°C).
- Once cooked, remove the kebabs from the grill and serve with the Mint-Cilantro Pesto either on top of each bacon-wrapped scallop or on the side.
