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(serves 6 as a main course)
24 large scallops
12 strips bacon, cut in half to make 24
24 large basil leaves
fresh ground black pepper
6 skewers (the kind made from rosemary stems, if you’re lucky to have them as a Christmas gift from your mother-in-law, Rosemary)
This couldn’t be simpler. Wrap each scallop first in a basil leaf, then in a strip of bacon, and string them on the skewers, four per skewer. Grill on one side at the highest heat (450-ish) for four minutes, then for the second four minutes, turn frequently so the bacon cooks well, then blast it for 30 seconds with the grill lid shut at the very end.
PERFECTION! The bacon is crisp and salty, the scallops tender, soft and creamy, the basil a refreshing zip of green beauty.read the rest of this recipe