Cooking Index - Cooking Recipes & IdeasBacon-Wrapped Scallop Tournedos With Summer Succotash Recipe - Cooking Index

Bacon-Wrapped Scallop Tournedos With Summer Succotash

Try to use the largest scallops available, if dry scallops are available, it's even better. When grilling scallops watch carefully for any flare-ups.

Type: Fish, Shellfish
Serves: 4 people

Recipe Ingredients

8 slices  Thick-cut bacon
2 lbs 908g / 32ozExtra-large sea scallops - (abt 24)
  Salt - to taste
  Freshly-ground black pepper - to taste
3 tablespoons 45mlUnsalted butter
2 cups 125g / 4.4ozCorn kernels - (from 2 ears)
2 cups 320g / 11ozFresh lima beans - peeled, blanched = (or thawed frozen lima beans)
1   Tomato - cored, and (large) cut into small cubes
3 tablespoons 45mlChopped fresh sage leaves
8   Eight-inch skewers

Recipe Instructions

Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.

In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.

Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.

Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes. To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.

"SARA'S SECRETS with Sara Moulton - (Show # SS-1B82) - from the TV FOOD NETWORK"


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.