Scallop & Bacon Kebabs


24 (1-1½ lbs) clearwater sea scallops, thawed
4 skewers (if wooden, soak in water 10-15 min.)
to taste salt and freshly ground black pepper
12 slices bacon
1 cup orange juice

3 cloves garlic, minced
½ cup pure maple syrup
2 Tbs. Dijon mustard
1 Tbs. chopped fresh dill


1. Season scallops with salt and freshly ground black pepper and set to one side.

2. In a large skillet, cook the bacon until it is only half-done and slightly crisp.

3. Transfer bacon to a paper towel to drain. Cut each piece of bacon in half.

4. 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.

5. Place 6 bacon-wrapped scallops on each skewer.

6. Lay skewers in a large, flat glass dish.

7. In a small bowl combine the orange juice, garlic, maple syrup, mustard and dill.

8. Pour half the marinade mixture over the scallops, turning to coat on all sides. Cover with plastic wrap and refrigerate one hour.

9. Preheat grill to medium high.

10. Remove scallops from the dish and discard the marinade the scallops were in.

11. Grill scallops for 3-4 minutes per side, basting frequently with the remaining marinade, until bacon is crisp and the scallops are just cooked.

Serves 4