makes 4 servings
12 strips apple-wood smoked bacon
12 jumbo diver scallops
olive oil, as needed
1 cup barbecue sauce
pineapple relish, see note
Blanch bacon by plunging in boiling water for 2 to 3 minutes. Arrange on a baking sheet to cool. Wrap a slice of bacon around each scallop and secure with wooden pick. Arrange on baking sheet; lightly brush top of each scallop with oil. Broil until bacon is browned and scallops cooked, 3 to 4 minutes. Brush with sauce and glaze under broiler 1 minute. Serve with relish.
To make pineapple relish, combine diced flesh of 2 small pineapples with 1 each: finely diced red and green bell pepper, a small red onion, finely diced, 1/2 bunch minced cilantro, 2 oz. cider vinegar and 2 oz. canola oil. A minced hot chili may be added as desired.
courtesy of: Birch River Grill, Arlington Heights, Illinois
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