Scallop and bacon kabobs
2
Points®
Temps total: 18 min • Préparation: 10 min • Cuisson: 8 min • Portions: 4 • Difficulté: Facile
Bacon is threaded between the scallops and vegetables to infuse them with wonderful, smoky flavour. Delicious grilled or broiled.
Ingrédients
Uncooked scallops
1 pound(s), jumbo-size preferred (about 12 to a pound)
Uncooked reduced fat bacon
8 slice(s)
English cucumber
1 medium, sliced into 1/2-inch-thick rounds
Grape tomatoes
16 medium, or cherry tomatoes
Table salt
½ tsp(s)
Black pepper
½ pinch(es)
Instructions
1
Soak eight 10- to 12-inch wooden skewers in water for at least 2 hours (or use metal skewers).
2
Place a grill pan in broiler and heat to high (or heat an outdoor grill to high).
3
To assemble kabobs, using 2 skewers held parallel, about 1 inch apart, thread the end of one bacon strip onto skewers. Add a scallop and flip long end of bacon over scallop and skewer it into place. Add a cucumber slice and a tomato; flip long end of bacon over tomato and skewer it into place. Add another scallop and flip bacon over scallop. Add a cucumber slice and a tomato; flip bacon over tomato again and skewer it into place. Continue process—threading on another slice of bacon when necessary—until each skewer is complete with 3 scallops, 3 cucumber slices, 3 tomatoes and 2 strips of bacon. Repeat entire process with remaining skewers and ingredients to yield 4 kabobs. Season to taste with salt and pepper.
4
Place kabobs on grill pan and broil (or grill) for 4 minutes on one side; turn kabobs and cook until bacon is cooked and scallops just begin to turn golden, about 4 minutes more. Serve with lemon wedges.
5
Yields 1 kabob per serving.
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