I did not harvest the scallops myself like the two Aussies in the picture. The recipe is pretty easy to make and yum. Lots of lime in the marinade. They are wrapped in thick sliced bacon. The challenge is how to get the bacon cooked. It really does not have enough time before the scallops are done. Maybe cook a little in the fry pan ahead of time? ideas? anyone listening?
We did take a few pictures but not ready to post yet.
Try cooking bacon a bit before wrapping the scallops. I know you hate the micro wave, but it can be useful here. Will burn off some of the fat before the bacon goes on the grill. Another idea is to use less than a full wrap, an only include a 1-2" piece with each scallop.
ReplyDeletegood ideas!
ReplyDeleteAnyone is listening...
ReplyDeleteThe trouble with precooking the bacon is that it needs to be pliable enough to wrap around the scallops. What if you used direct heat for a while to try crisping up both at once? Would the apostles take it?
It should be noted that these things are DANGEROUS. I had about 5 of them and I'm still trying to get the saturated fat out of my system :)
I know I'm jumping in late--just got my blog invitation to work--but I agree with Jack Sr. that the bacon could be cooked a little beforehand while still remaining pliable. Also, Jack (Jr) and I wrapped the scallops and I think we definitely could have used less than a full slice of bacon or perhaps a thinner cut. I think the latter options would be the easiest/least messy route...
ReplyDeleteWelcome Andrea! I think thinner bacon is worth trying. The recipe called for thick sliced but what do they know!
ReplyDelete