Got an itch for shellfish? Scallops on sale? Simple, quick and easy--yet they'll love you for it.
My Dad loves scallops. As do I, my boys, and my wife--but they're not cheap. When I see them on sale in the weekly grocery flyer, they bubble to the top of my list of potential dishes for the week. $9.99/lb is my current capitulation threshold, at which point I'll usually grab a 5 lb. unopened bag from the fishmonger/butcher counter and keep it in the freezer, using the amount I need at a time.
Jumbo scallops are a perfect example of a pricey treat that delivers a great flavor with the most simple of preparations. My preferred way to prepare them is grilled, but as they are relatively fragile, I use two tips when skewering them:
Wrap them first with half a bacon strip. This shields them some from the heat, holds them together during the critical initial period until they firm up from cooking, and of course, it enhances flavor and texture!
Use the disposable bamboo skewers. They are much more narrow than metal ones that may shear the scallops apart.
When brining or marinating seafood, be cautious not to soak it too long. While beef chunks may benefit from overnight (or even 2-3 days); shrimp, scallops or fish is so much lighter that you should marinade only 30 minutes to 2 hours max.
Ingredients
Thaw 4 jumbo scallops per skewer (figure 1-2 skewers per person depending on the rest of the meal)
Bacon, cut in half cross-wise. One half strip per scallop, and the remainder can go into your breakfast the next day (a 16oz package of normal thickness bacon will contain approximately 14 strips).
Dark rum (or bourbon), per your preference. This isn't top shelf time, btw.
Bamboo skewers, about 12in long
Directions
Place the scallops in a bowl or Tupperware and cover with the dark rum. Cover and refrigerate for 30 minutes to 2 hrs.
Drain the rum and pat the scallops dry. Slice the bacon in half-strips, then wrap each scallop with a strip such that a "short" side (not the flat) has a bacon overlap. Slide the skewer through the overlap and out the other side, 4 scallops to a skewer.
Warm your grill to medium heat, and allow 10 minutes to evenly warm.
Place the scallops, flat side on the grill and cook 4-5 minutes, then flip to the other side and repeat. What you are looking for is the bacon being firm (not crispy!).
Set the scallops into a dish and allow to rest. They will continue to cook while resting, and should have a solid though soft texture when done. Note: they will likely sweat their milky fluid while resting.
Serve immediately and enjoy!
Variations
My family and I don't have a great taste for bourbon, but I've heard that soaking the scallops in Jack Daniels works very well if that's your thing. My preference is dark rum for similar reasons: a flavor enhancer that is interesting and slightly complex without taking away from the star of the show: the shellfish foundation.
If you prefer not to marinade the scallops in spirits, they won't have the flavor "boost". Consequently, you may want to lightly sprinkle the scallops with kosher salt and freshly ground pepper before wrapping them with bacon.
Food and Drink Pairings
For wine, it's hard to go wrong with a chilled white. A crisp, buttery Chardonnay always works, though if it's during the hotter months, a Pinot Grigio might go better. Should you feel adventurous, my personal favorite with shellfish is a Pouilly-Fumé from the Loire Valley. The latter is fresh, citrusy-tart, and amazing with scallops or especially lobster--but not so much when drunk alone.
If you soaked the scallops in rum or bourbon, you also have the option of pairing instead with an associated cocktail. Too many island rum drinks to list, and bourbon too. I would get clues from the accompanying dishes to dial in on what mix would work best.
Speaking of accompanying dishes, a starchy risotto is always a pleaser. For vegetables, think colorful and sweet like pepper and onion kabobs so it's also quickly cooked on the grill either with the scallops or while they rest. In the picture above, my oldest tried out sausage-stuffed zucchini; it worked very well! Every plate was left squeaky clean... ;)
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