GRILLED BACON WRAPPED SCALLOP KEBABS

By Silvermama

Pancetta can be substituted for the bacon.

Ingredients

• 24 (1-1/2 Ibs) Clearwater Sea Scallops, thawed
• 4 Skewers (if wooden, soak in water 10-15 min.)
• Salt and freshly ground black pepper
• 12 slices Bacon
• 1 cup Orange juice
• 3 cloves Garlic, minced
• 1/2 cup Pure maple syrup
• 2 Tbsp. Dijon mustard
• 1 Tbsp. Chopped fresh dill

Preparation

Step 1

Season scallops with salt and freshly ground black pepper and set
to one side.
In a large skillet, cook the bacon until it is only half-done and
slightly crisp.
Transfer bacon to a paper towel to drain. Cut each piece of bacon
in half.
Wrap each scallop in half slice of bacon and thread onto the
skewers, making sure the skewer is threaded through both the
bacon and scallop...
Place 6 bacon-wrapped scallops on each skewer.
Lay skewers in a large, flat glass dish.
In a small bowl combine the orange juice, garlic, maple syrup,
mustard and dill.
Pour half the marinade mixture over the scallops, turning to coat
on all sides. Cover with plastic wrap and refrigerate one hour.
Preheat grill to medium high.
Remove scallops from the dish and discard the marinade the
scallops were in.
Grill scallops for 3-4 minutes per side, basting frequently with the
remaining marinade, until bacon is crisp and the scallops are just
cooked.