Grilled Scallop Kebabs with Duck Bacon

You must try these grilled scallop kebabs and duck bacon with a finishing glaze of soy and oyster sauce served with grilled vegetable kebabs of corn, zucchini, and red onions.

These grilled scallop kebabs with duck bacon are so sweet and succulent. Duck bacon you ask? Oh my yes!

I used duck bacon from Maple Leaf Farms. (Disclosure: I received product from the company for Cookout Week.) It's leaner than bacon, takes less time to cook, but it's just as flavorful, if not more so.

Because scallops can vary in size and take less time than vegetables on the grill, it's best to cook the fish and bacon separately from the corn, zucchini, and onions. I started cooking the veggies a few minutes before the scallops, and everything was ready within minutes.

This recipe is inspired by Mark Bittman's book Kitchen Matrix: More Than 700 Simple Recipes and Techniques to Mix and Match for Endless Possibilities. Camilla of Culinary Adventures with Camilla, Wendy of A Day in the Life on the Farm, and I are spending a year picking sections to inspire us to improvise in the kitchen (and on the grill). Check out Camilla's and Wendy's kebabs.

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Today is day two of #CookoutWeek. After the recipe, be sure to check out the rest of the grilling and cookout party recipes from all of the participating food bloggers. In addition, if you want to win a a fabulous $750 prize, be sure to visit my welcome post and scroll down to enter. I'm really excited about the KitchenAid stand mixer from Chef Shamy.

scallops, bacon, duck, kebabs, grilling

Grilling, seafood

American

Yield: 4 servings

Grilled Scallop Kebabs with Duck Bacon

ingredients

• 2 ears of fresh corn on the cob, cut into 1 to 1 1/2 inch disks
• 1 red onion, cut into 1 inch cubes
• 2 small zucchini, cut into 1 inch slices
• 2 pounds scallops, preferably large
• 4 to 6 slices thick-cut duck bacon, cut crosswise into 1 inch slices
• Salt and pepper
• 2 tablespoons soy sauce and 2 tablespoons oyster sauce

instructions

1. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. 
2. Create four vegetable skewers, alternating the corn, onion, and zucchini. Sprinkle with salt and pepper. 
3. Sprinkle the scallops lightly with salt and pepper. Create four scallop and bacon skewers, alternating the scallops and bacon. 
4. Mix the soy sauce and oyster sauce in a small bowl, and set aside. 
5. Prepare your grill for grilling. When the grill is ready, grill the kebabs, turning them about every two minutes, until they are just fully cooked. Watch the scallops closely and grill until they are just opaque. 
6. Remove the kebabs from the grill, and lightly brush with the soy and oyster sauce finishing sauce. Serve immediately. 

https://www.karenskitchenstories.com/2018/06/grilled-scallop-kebabs-with-duck-bacon.html

An InLinkz Link-up