Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Grilled Bacon Wrapped Scallop Skewers 

Why this recipe works: we needed to cut down the grilling time of the bacon so it would be done before the quick – cooking scallops overcooked: parcooking the bacon in the microwave before it hit the grill was the answer. We apply a coating of apple jelly to both bacon and scallops to promote caramelization. For crisp bacon, we make sure that only it, and not the scallops it surrounds, is in direct contact with the grill. Be sure to use scallops that weigh about 1 ounce each or the timing will be off.

Grilled bacon Wrapped Scallop Skewer with celery and apple salad

Ingredients: serve 4

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

4 tablespoons apple jelly

8 slices bacon, cut in half crosswise

16 large sea scallops (about 1 pound), tendons removed salt and pepper

¼ teaspoon cayenne pepper

3 tablespoons cider vinegar

4 teaspoons Dijon mustard

5 tablespoons olive oil

6 celery ribs, sliced thin on the bias, leaves reserved

2 granny smith apples, peeled cored, and cut into ¼ inch matchsticks

Procedures:

1. In microwave – safe bowl, microwave apple jelly on high power until bubbly, 30 to 60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave – safe plate over 4 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1 to 2 minutes.
2. Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10 inch metal skewers, skewer 4 on each skewer.
3. Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.
4. Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery apple salad.

Quick prep tip: cutting apple matchsticks

Before the apple is cut into match sticks, the core must be removed. To do this, carefully use a sharp knife to cut the side of the apple squarely away form the core. To make the matchsticks, start by cutting each piece of the apple into ¼ inch thick planks. Next, stack the planks and cut them into thin match sticks.