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Scallops with Bacon and Sage

Large Scallops

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Scallops with Bacon and Sage

Course Appetizer
Total Time 20 minutes minutes

Ingredients

  • 12-16 pcs Coleson’s Catch Scallops
  • 6-8 strips of your favorite Bacon 3/4 cooked (I bake it but a skillet will work)
  • 6-8 pcs Fresh Sage Leaves
  • Splash Dry Sherry
  • Salt and Pepper
  • 2 metal or wooden skewers see comments below

Instructions

  • Marinate the scallops in sherry, shallots, salt and pepper for 20 minutes or so.
  • To assemble, cut the bacon in half, place a scallop at one end. 
  • Place a sage leaf on top and roll it so the bacon ends meet or overlap-put in the skewer-repeat until you have 6-8 on each stick.
  • Cook over an open flame.

Notes

Other things to put in between the scallops on the skewers: cherry tomatoes, chunks of onion, mushrooms, bell peppers or slices of lemon.
Additional Comments: I like wooden because I like burnt effect- but I first soak the wood skewers in water before using to keep them from burning too quickly.

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Filed Under: Shellfish, Scallops Tagged With: Simple, Summer Seafood Recipes

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