Grilled Bacon Wrapped Sea Scallops

grilled bacon wrapped sea scallops

I love seafood. Shrimp, fish, clams, oysters, bring it on –  fried, grilled, broiled, poached or steamed. But one thing I REALLY love is sea scallops.

These Grilled Bacon Wrapped Sea Scallops are one of my absolute favorite way to eat scallops. The combination of sweet sea scallops, smoked bacon, and grilled goodness makes these Grilled Bacon Sea Scallops irresistible.  The only negative is the cost of sea scallops.  This is a pretty costly indulgence.

These make a great appetizer, or if you have enough of them, serve them as a main course.

Ingredients

  • 1 to 2 pounds of fresh sea scallops
  • Extra virgin olive oil
  • Medium thickness bacon slices
  • Old Bay Seafood Seasoning
  • Toothpicks
  • Oak or Hickory Chunks

Directions

  • Build a medium heat fire in your grill, say around 350 degrees.  I used a Weber Kettle with lump charcoal, about 1 full chimney, and a chunk of white oak. You could use hickory, apple or pecan.
  • Bank your charcoal on one side so that you have a hot side and a cooler side.
  • Once you get your fire burning, brush the scallops lightly with extra virgin olive oil on both sides.
  • Wrap each scallop with a piece of bacon around the edge, and use a toothpick to hold it in place.
  • Pour Old Bay Seafood Seasoning into a small dish and dip each scallop on both sides, and you are ready for the grill.

Directions

  • Lightly coat the cooking grate with olive oil, then place the scallops on the grate directly over the coals, to sear them.
  • Let them cook for about 2 minutes, then flip and sear the other side for about 2 more minutes.
  • Once seared, move them over to the side of the grate opposite the coals and let them cook with the lid closed for about 4-5 more minutes, or until the bacon has browned up and looks done.
  • Scallops are a lot like a steak in the way they cook. Be careful not to let them cook too long, as they will get tough.
  • Remove from grill and serve with your favorite remoulade sauce, or with a shot of Tobasco.
[Tweet “#grilling Getting ready to fire up the grill? http://wp.me/p1JAcb-1NL”]
Print Friendly, PDF & Email

Pin It on Pinterest

Share This