Prep Time: 10 min Cook Time: 8 Serves: 4 Difficulty: Easy
8 slice(s) uncooked reduced fat bacon
1 pound(s) uncooked scallop(s), jumbo-size preferred (about 12 to a pound)
1⁄2 medium English cucumber(s), sliced into twelve 1/2-inch-thick rounds
12 medium grape tomatoes, or cherry tomatoes
1⁄2 tsp table salt, or to taste
1⁄2 tsp black pepper, or to taste
- Soak eight 10- to 12-inch wooden skewers in water for 30 minutes (or use metal skewers).
- Place a grill pan in broiler and heat to high (or heat an outdoor grill to high).
- 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.
- 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. Yields 1 kabob per serving.