Photo of Scallop & Bacon Kebabs by WW

Scallop & Bacon Kebabs

Total Time
18 min
10 min
8 min
Plan your next cookout now to show off this ringer of a recipe that is ready in under 20 minutes. Delicate sweet scallops are threaded with bacon and vegetables for a beautiful and delicious main dish. Delicious grilled or broiled, the bacon infuses the whole dish with it's smoky goodness. Serve these skewers with steamed brown rice to capture all the juices from grilling or to a salad with hearty romaine lettuce with the skewer elements for a lighter take. Using two skewers per kabob allows you to easily flip them.


Uncooked reduced fat bacon

8 slice(s)

Uncooked scallops

1 pound(s), jumbo-size preferred (about 12 to a pound)

English cucumber

½ medium, sliced into twelve 1/2-inch-thick rounds

Grape tomatoes

12 medium, or cherry tomatoes

Table salt

½ tsp, or to taste

Black pepper

½ tsp, or to taste


  1. Soak eight 10- to 12-inch wooden skewers in water for 30 minutes (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.


Replace the scallops with jumbo shrimp if you want, and consider using different vegetables like scallions or sweet onions, mushroom caps or red peppers.