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Maple-Glazed Scallops

This is a really tasty recipe. Maple and bacon go so well together, and the orange zest really livens it up. I cooked these in a cast iron skillet in some of the bacon drippings, and that worked pretty well. I don’t know how it would really work on a grill though, because the glaze would drip down into the coals. I also think that cutting the bacon in half wasn’t the best method – it probably would have worked better to be able to wrap a whole piece around the scallops. I think next time I’d deconstruct this and pan-sear all of the scallops, top them with the sauce and some crumbled bacon.

Maple-Glazed Scallops
Coastal Living September 2002

To prevent scallops from rotating, use 2 skewers for each kebab.

Yield: 6 servings

12 bacon slices, cut in half
24 large sea scallops (about 2 pounds)
1 cup maple syrup
2 tablespoons butter, melted
1 teaspoon grated orange rind
3 tablespoons fresh orange juice
1/8 teaspoon salt

Partially cook bacon in a large skillet. Wrap each scallop with 1 half slice bacon. Set aside.

Bring syrup to a boil in a 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 on 12 (10- to 12-inch) skewers; brush syrup mixture over kebabs. Coat food rack with cooking spray; place on grill over medium-high heat (350° to 400°). Place kebabs on rack; grill, covered with lid, 3 to 4 minutes on each side or until done, basting often.

Big Flavors Rating: 5 Stars

Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.

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