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CDKitchen

Bacon-Wrapped Scallop And Salmon Skewers
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4    |   Ready In: 30-60 minutes

Ingredients:
8 slices bacon, cut into 3-inch lengths
1 pound skinless salmon fillets, about 1-inch thick
1 pound sea scallops
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
lemon wedges, garnish

Directions:
Fill a saucepan two-thirds fill with water and bring to a boil over high heat. Add the bacon and blanch for 3 minutes. Drain, rinse with cold water and pat dry with paper towels. Set aside.

Run your fingers over the salmon fillets to detect any errant bones; remove and discard any bones you find. Cut the salmon into 1- inch cubes. If the small, flat muscle or "foot" is still attached to the sides of each scallop, use your fingers or a small, sharp knife to remove and discard it.

Place the scallops in a bowl with the salmon and add the olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes.

Prepare a fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.

Remove the scallops and salmon from the marinade; reserve the marinade. Wrap a piece of bacon around each scallop and each piece of salmon. Alternate the bacon-wrapped scallops and salmon on skewers.

Arrange the skewers on the rack. Grill, turning frequently and brushing two or three times during the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and the scallops and salmon are just opaque throughout, about 8 minutes total.

To serve, transfer to a warmed platter and serve at once with lemon wedges.

Recipe Location: https://www.cdkitchen.com/recipes/recs/644/Bacon-Wrapped-Scallop-And-Salm101043.shtml
Recipe ID: 71916

Nutrition:
per serving: 427 calories, 24g fat, 4g carbohydrates, 45g protein.

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