If you are stuck for a good appetizer or hors d’oeuvre idea, think bacon. Yep, everyone knows that unless you are a vegan or vegetarian, bacon can’t miss.
So what to pair with bacon? All most anything will work, from chocolate to seafood. That said let us try seafood.
Bacon, fried to a perfect crisp, wrapped around a succulent scallop. Wow, next.
Brunch can be tricky. You first must determine the mood and appetite of the occasion. Let us assume that there will be drinking. Let’s say a Bloodymary, a Screwdriver or a Mimosa, kind of crowd. You will need food to soak up the drinks or you will have sleepy people lounging around your house all day.
Egg Benedict pairs beautifully with all of those drinks. If you need something for the light weights try Bacon Wrapped Scallops.
Bacon-wrapped scallops on the Grill
- 12 scallops large
- 1 Tbsp White vinegar
- 12 slices bacon thick-cut
- 1 cup Dijon mustard or English mustard
- Olive oil or a spray like pam
- Preheat oven to 425 degrees. Preheat grill to medium-high heat.
- Rinse scallops under cold water and pat dry.
- Place 6 skewers or 12 toothpicks in a shallow baking dish. Cover with water and a splash of white vinegar. The water keeps the skewers from burning and the vinegar adds a little acid. Set aside.
- Lay bacon on a baking sheet in a single layer. Bake until brown but still pliable, about 10–15 minutes. Remove from oven and let cool slightly. Rub the scallops with the mustard. Wrap each scallop with one piece of bacon, the browned side facing in. Thread two bacon-wrapped scallops on each skewer through the bacon to hold it in place. If using toothpicks secure the bacon to each scallop.
- Oil the grill with some olive oil, and place the scallops on the hot grill, or in the oven and cook on all sides until the bacon is crispy and scallops are barely cooked through. That should take about 5-10 minutes.
- Cool for a few minutes and either remove the toothpicks or serve with a fork.