Bacon-Wrapped Scallop Tournedos With Summer Succotash

By á-170456

Ingredients

• 8 slices thick-cut bacon
• 2 pounds extra-large sea scallops - (abt 24)
• Salt to taste
• Freshly-ground black pepper to taste
• 3 tablespoons unsalted butter
• 2 cups corn kernels - (from 2 ears)
• 2 cups fresh lima beans peeled, blanched (or thawed frozen lima beans)
• 1 large tomato cored, and cut into small cubes
• 3 tablespoons chopped fresh sage leaves
• 8 eight-inch skewers

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.