[youtube https://www.youtube.com/watch?v=B2x0sawPGYg&w=580&h=385]
Today I’m making an extremely simple seared scallop recipe, where the scallop flavor is at the forefront with a nice, subtle bbq-bacon flair on the back-end. If you’ve watched my videos about smoking frog legs or oysters, you know that I don’t like a lot of strong flavors overwhelming the seafood flavor.
Recipe
• 2 tsp of Bone Suckin’ Rub or your favorite BBQ seasoning
• ½ tsp Ground Cumin
• 1 tsp minced garlic
• Salt and pepper to taste
• 1 pound of scallops
• 4 tbsp. (divided) olive oil
• 1 teaspoon of fresh orange juice. You can also use lime juice.
• 2-3 strips of cooked bacon
• ½ cup of white wine. I’m using Muscadine Honey Wine (mead).
Combine the Bone Suckin’ Rub or your favorite BBQ seasoning, cumin, minced garlic, salt and pepper in a zip-loc bag. Add the scallops to the bag and shake well to get them covered.
Set the grill to medium-high, with 2 tablespoons of olive oil and heat. Place scallops in the pan and let sit or about a 1 & 1/2 to 2 minutes, then turn over and cook the other side for 1.5 minutes.
Remove the scallops from skillet.
In the same skillet, add the Muscadine honey wine (mead), 2 tablespoons of olive oil and cook until it starts to thicken. While this is thickening, grind-up the bacon. Once the scallops are nice and coated in the heated mixture, top with the crumbled bacon and serve!
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Please watch: “How to Make Beef Jerky in the Masterbuilt Smoker | Beer-Peppered Jerky Recipe”
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