Grilled Garlic Shrimp & Bacon-Wrapped Scallops Combo
It’s the Fourth of July, and everyone is firing up the grill to cook some beef burgers and hotdogs. It’s the American thing to do. But if you’re not into red meat and hot dogs, don’t despair. You can have a fun barbecue and Fourth of July with seafood.
This is a two-in-one recipe, a combination of grilled garlic shrimp and bacon-wrapped scallops. They’re both easy to prepare without taking away the fun of both indoor and outdoor cooking.
And for the companion salad, I added the rare grape seaweed (ararusep) with tomatoes. I couldn’t ask for a better Fourth!
1 dozen large shrimp, peeled and deveined, tail on
1/4 cup Olive oil
2 tbsps white wine
4 garlic cloves, peeled and minced
12 bamboo or steel skewers
Salt and pepper to taste
In a medium bowl, combine Olive oil, white wine and garlic. Mix well. Add in the shrimp and allow to sit, covered for one hour. Fire up the grill. If using bamboo skewers, soak them in water for 20 minutes to prevent from burning. Skewer the shrimp and grill on both sides until they turn orange. Serve warm. Sprinkle with salt and pepper to taste.
1 doz medium scallops
12 slices bacon
3/4 cups blue agave nectar
1/4 cup soy sauce
1 tbsp Dijon mustard
2 tbsps brown sugar
In a medium bowl, combine nectar, soy sauce and mustard and mix well. Add in scallops and toss to coat. Let sit, covered, for 1 hour. Pre-heat oven to 375 degrees. Line a baking sheet with aluminum foil. Place bacon slices on baking sheet making sure they do not overlap. Bake until some of the grease has rendered out of the bacon, about 6 minutes. Remove from oven and set aside, patting the bacon pieces with paper towel to drain excess oil. Wrap each scallop with a slice of bacon and secure with a toothpick. Place wrapped bacon slices in baking sheet and sprinkle with brown sugar. Bake scallops, turning once, until bacon become crisp, about 10 minutes. Remove from oven and serve warm.