Wrap fat scallops in bacon, char them hard on a screaming grill, and hit the table in ten minutes flat
Ingredients
Ingredients
- FOR THE SCALLOPS:
- 2 pounds diver scallops (about 20 scallops per pound of bacon)
- 1 pound bacon strips, cut in half (about 20 total pieces)
- 1 teaspoon Casa M Spice Co® Uncontrolled Chain Reaction®
- 2 teaspoons Casa M Spice Co® Hooked®
Method
-
01
Clean scallops and bring to room temp
15 minPat them completely dry with paper towels — any moisture on the surface will steam instead of sear, and you won't get that crust you're after.
-
02
Season scallops with spices and mix
3 minToss gently to coat every scallop evenly, letting the spice blend settle into the crevices where the bacon will grip them.
-
03
Wrap scallops with bacon and skewer tightly
12 minCompress scallops to keep bacon wrap tight on skewer
-
04
Preheat grill to highest heat
10 minYou need grates hot enough that a drop of water vaporizes instantly — this is what'll give you that hard sear and bacon char in under five minutes.
-
05
Grill skewers over high direct heat, flipping
5 minAbout 2 minutes per side; watch closely for charring without burning
-
06
Let skewers rest on platter to cool
3 minThis lets the residual heat finish cooking the scallop centers without overcooking the bacon exterior, so you bite into tender meat instead of rubber.
From Mike's Notebook
Pat scallops completely dry before seasoning — moisture kills the char you need on high heat.
Compress the bacon wrap tight on the skewer or it'll spin loose and cook unevenly.
Two minutes per side is the window; any longer and you're eating rubbery scallops, not charred ones.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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