Grilled Bacon Wrapped Scallop Skewer with celery and apple salad
Ingredients: serve 4
4 tablespoons apple jelly
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound), tendons removed salt and pepper
¼ teaspoon cayenne pepper
3 tablespoons cider vinegar
4 teaspoons Dijon mustard
5 tablespoons olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 granny smith apples, peeled cored, and cut into ¼ inch matchsticks
- In microwave – safe bowl, microwave apple jelly on high power until bubbly, 30 to 60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave – safe plate over 4 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1 to 2 minutes.
- Pat scallops dry with paper towels. Whisk 2 tablespoons apple jelly, ¼ teaspoon salt, ¼ teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in jelly mixture. Wrap piece of bacon around each scallop. Using four, 10 inch metal skewers, skewer 4 on each skewer.
- Whisk remaining 2 tablespoons apple jelly with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.
- Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery apple salad.