2255. BACON-WRAPPED SHARK and SCALLOP KEBABS with JACK DANIELS GLAZE

serves four


1 lb. shark, cut into 2 oz. chunks
1 lb. jumbo scallops
¼ cup BBQ seasoning
2 tablespoons cilantro, chopped
1 tablespoon sage, chopped
1 orange, segmented and juiced
¼ cup butter
2 shallots, chopped
2 tablespoons garlic
¼ cup brown sugar
2 tablespoons honey
4 oz. Jack Daniels
16 slices bacon, cooked

Cut shark meat into 2 inch chunks approximately 2 oz each.

In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.

Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.

Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.

Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.


bacon recipe courtesy of: Fishing the Flats with Henry Waszczuk, 1299 Gillespie Avenue, North Port, Florida 34286