Wednesday, February 25, 2009

Bacon Wrapped Scallops



1 package rashers
1 pound scallops, rinsed and dried with muscle removed
2 tablespoons fresh sage, minced
1/4 cup extra virgin olive oil
1 lemon, cut into wedges


Soak the toothpicks in water for about 30 minutes, so they don't burn on the grill.

Parboil the bacon strips for about 3 minutes and set aside.
Wrap a piece of blanched bacon around each scallop and thread with a toothpick to keep together.
Transfer the wrapped scallops onto a plate.
Sprinkle the scallops with sage and drizzle with the olive oil and lemon juice.

Grill the scallops for 2 to 3 minutes per side over a medium hot fire.
Remove the scallops from the grill and serve hot with lemon wedges.

Makes about 1 dozen appetizers.

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