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Skewered Grilled Scallops with Bacon and Basil

(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.

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About Kristen

What part of living blissfully in New York and owning an art gallery didn’t work for me? Well, the part that was transferred to London with my husband’s job… Seven years later, here we are, and I am deliriously content to live in the second greatest city in the world (first? second?), cooking, eating, bellringing, watching our remarkable daughter bring herself up in style, and describing it all here, for posterity.
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Skew­ered Grilled Scal­lops with Bacon and Basil

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Skewered Grilled Scallops with Bacon and Basil

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Ultimate Cooks-Itself Brisket