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Bacon-wrapped Scallop Kebabs (Gluten-Free)
Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
Celiac.com 08/01/2013 - Got a seafood lover in your life? Want a guaranteed smash hit for your next romantic dinner?
Scallops are one of those dishes that will delight most seafood lovers, and win you extra romantic points at the same time. They are also one of those dishes that usually carry a hefty price tag when you dine out. That's one of the reasons I like to make them at home.
With a little planning and prep, you can use high dollar ingredients like scallops to deliver a delicious, romantic dinner for probably less than the cost of a single entree at your favorite restaurant.
These grilled scallops are a snap to make. They dazzle they eye and delight the palate. Give them a try next time you need to dazzle your dinner guests.
Bacon, preferably high quality
Fresh large scallops
1 teaspoon smoked paprika
2 teaspoons kosher salt
Dash of pepper
Boil bacon strips 5 minutes. Remove and dab dry on a paper towel.
Toss scallops with 1 tablespoon olive oil. Make sure they're not too oily, just enough to coat them.
Wrap scallops with dried bacon. Put 3 scallops per skewer, with lemon slices in between. You can also use toothpicks in a pinch and do one scallop and a bit of lemon per toothpick. Season scallops with salt, pepper, and paprika.
Sear scallops on a medium-high grill and then remove and finish under the broiler, making sure the bacon is well cooked on all sides. Cover ends of the skewers in foil as needed to prevent burning under broiler. Remove when golden.
Serve with a very simply spiced dipping sauce of mayonnaise with a bit of chili paste, and a dash of lime juice and chopped cilantro.
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