BACON WRAPPED SCALLOPS WITH CHILI LIME BUTTER

Jan 23, 2012

smitten ⋅ hearty dinners, seafood, sides ⋅ bacon, butter, chili, Gluten free, lime, quick&easy, scallop, seafood ⋅ 2 comments

Officially went public today, well on Facebook.  Thank you to all that “liked” my page and has checked this site out.  Been cooking all weekend and have been nothing but a bundle of nerves waiting to get this thing going.   I’m not a perfect cook or speller so please take that into account.

•Saw a version of this online and had to give it a try with a little more flare.  I was willing to be the guinea pig (no that’s not in the recipe) because I’m the only one in the house that will eat seafood….even if it’s wrapped in BACON!!  Blasphemy I know.  Scallops aren’t the cheapest of seafood; we got ours free from a friend of my husbands.  You can easily substitute with some large peeled and deveined shrimp.

 

 

 •For the Scallops

Scallops -depending their on size and if it’s a main course or side dish - figure at least 3-4 per person

Thick cut bacon -you need a half a piece per scallop

Freshly ground pepper

 

Pat your scallops dry with a paper towel.  Cut bacon in half crosswise.  Wrap each scallop with a piece of bacon and secure it with a toothpick just at the corner like how you would use a straight pin not going completely through the scallop .  Sprinkle with pepper and keep in the fridge until ready to use.  Heat grill to medium high heat 350-400° if you have one of those snazzy thermometers on your BBQ.  If using charcoal you will want to get a hot grill and place the scallops somewhere in between direct and indirect heat.  You don’t want them right above the hot coals because of bacon flare up.  Add scallops to your grill and cook at least a couple minutes on the first side (depending on the size of the little buggers) and flip to the other side and cook a couple minutes more until firm to the touch.  I had to rotate mine a little bit more to evenly cook the bacon.  Drizzle with the butter and a squeeze of lime ♥Enjoy

 •For the chili lime butter

1 stick unsalted butter

1 tsp chili powder

1 garlic clove-minced

2 tsp lime zest

2 tsp flat leaf parsley-coarsely chopped

1/2 tsp kosher salt

 

Add all of the above in a small sauce pan and warm over low heat until butter is melted.