Tuesday, July 14

Grilled Scallops with Bacon-Scallion Relish

Sweet, meaty grilled scallops with smokey bacon relish

Bobby Flay's Grilled Sea Scallops with Green Onion Relish and Warm Bacon Vinaigrette

Like shrimp, scallops are a relatively easy and quick-cooking seafood to make on the grill. This recipe from Bobby Flay calls for simply grilling scallops with a little oil, salt, and pepper, and then topping them with a tasty sauce and relish made from bacon and scallions. The combination of sweet, succulent scallops and salty, fatty bacon are a perfect pairing. The addition of vinegar and raw scallions cuts through the richness and keep it from feeling too heavy. This is one of those dishes that only takes about twenty minutes but is fancy enough for a special occasion.

Related Recipes:
- Sticky Asian Scallops
JalapeƱo Corn Soup with Seared Scallops
- Lobster, Corn, & Bacon Chowder

Grilled Scallops with Bacon-Scallion Relish:
- 1/2 lb. large sea scallops, preferably dry-packed, side muscle removed
- 1/4 lb. bacon, diced
- 1 scallion, thinly sliced
- 1 shallot, minced
- 2 tbsp. apple cider vinegar
- 1 tsp. sugar
- 1 tsp. dijon mustard
- 1 tsp. fresh thyme leaves
- canola oil, for brushing scallops
- kosher salt
- black pepper

  • Heat a grill to high.
  • Add the bacon to a skillet over medium heat and cook for 6-10 minutes, or until crisp and brown.
  • Remove the bacon to a bowl with a slotted spoon, leaving the fat in the pan. Add the scallion to the bacon and stir to combine.
  • Brush the scallops with oil and season with salt and pepper.
  • Grill the scallops for 2-3 minutes per side, flipping once, then transfer to a plate or platter.
  • Add the shallots to the pan with bacon fat and cook for 1-2 minutes, until soft. Add the vinegar and sugar and bring to a boil and cook until the sugar dissolves.
  • Turn off the heat and stir in the mustard, thyme, and a pinch of salt and pepper.
  • Drizzle the sauce over the scallops and sprinkle with the bacon and scallions.

Serves two