Maple Glazed Scallops
You could have these for breakfast: They’ve got the sweetness of maple syrup, the goodness of orange juice and — the best part — bacon! Remember to buy DRY scallops. “Wet” scallops have extra water in them, so, while they cost less per pound, there’s also less scallop per pound. We recommend using thick-cut bacon. The regular stuff will work, but the thick-cut wraps better and holds together better. These are incredibly easy and incredibly tasty, too.
12 bacon slices, cut in half
24 large sea scallops (2 pounds)
1 cup maple syrup
2 tablespoons butter, melted
1 teaspoon grated orange rind
3-tablespoon fresh orange juice
Garnish: orange wedges
Partially cook bacon in a large skillet.
Wrap each scallop with 1 half-slice bacon. Set aside.
Bring syrup to a boil in medium saucepan over medium-high heat.
Cook, uncovered, until reduced to 2/3 cup (about 5 minutes.)
Remove from heat; stir in butter and next 3 ingredients.
Thread bacon-wrapped scallops onto 12 (10- to 12-inch) skewers; brush syrup mixture over kabobs.
Coat grill grate with vegetable cooking spray; place on grill over medium-high heat (350 to 400).
Place kabobs on grate.
Grill kabobs, covered with grill lid, 3 to 4 minutes on each side or just until scallops are opaque, basting often. Garnish, if desired.
Yield: 6 servings.
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
8780 E CR 466
The Villages, FL 32162