Thursday 25 April 2013

Bacon and Scallop Skewers Recipe

This is a modern British twist on the Angels on Horseback recipe where the bacon-coated scollops are cooked on a barbecue rather than being fried. This makes a great and easy to cook barbecue dish.

With a combination of bacon-covered scallops and mixed bell peppers on the skewers this makes a more substantial (and tasty) dish than you might think, especially as the scallops are marinated with lemon and dill before coating in the bacon.

Bacon and Scallop Skewers

Serves: 4
Bacon and Scallop Skewers: Classic barbecue dish of marinated scallops wrapped in bacon and barbecued on skewers with mixed bell peppers


finely-grated zest of 1/2 lemon
juice of 1/2 lemon
4 tbsp sunflower oil
1/2 tsp dried dill
12 scallops
1 red bell pepper
1 green bell pepper
1 yellow bell pepper
6 rashers of smoked streaky bacon


Mix together the lemon zest and juice with the oil and dill in a non-reactive dish. Add the scallops and mix well to coat. Cover loosely and set aside in the refrigerator to marinate for at least 90 minutes.

In the meantime, halve the bell peppers and remove their seeds and membranes. Cut the bell pepper halves into 3cm (1 in) squares and set aside until needed.

Carefully remove the rind from the bacon then use the back of a knife to stretch out the rashers. Cut each piece of bacon in half.

Remove the scallops from the marinade and wrap each one in a piece of bacon. Thread the bacon-wrapped scallops onto skewers, alternating them with the bell pepper pieces.

Place the skewers on a barbecue grill rack set over hot coals and cook for about 5 minutes, basting frequently with the left-over marinade.

Transfer the skewers to serving plates and serve immediately.

UPDATE! My Big Book of Barbecue Recipes has just been published for Amazon Kindle!

This is the largest eBook of barbecue and barbecue-associated recipes ever assembled. With over 800 barbecue recipes divided into all the classic barbecue types.

You will get chapters on meats on vegetables and vegetarians as well as chapters on salads, starters, breads, accompaniments and drinks. There is even a chapter on desserts that you can cook on the barbecue itself (as well as classic desserts to serve outside).

If you are planning a barbecue outside this summer (or even an indoor barbecue) this book will be your essential guide to everything barbecue. In addition, you get barbecue dishes from other countries and cultures so that you can be guaranteed to serve your guests something they have never encountered before — and every barbecue needs talking points

Every classic and traditional soup type is dealt with in this ebook! Get you copy today and help this blog and the Celtnet Recipes website keep going.

No comments:

Related Posts Plugin for WordPress, Blogger...

Popular Posts