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

Ingredients:

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

Method:

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.

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