Planked Scallops with Ginger and Bacon
Before heading back to England after their extended stateside visit, Bob & Wendy (the in-laws) requested a seafood extravaganza as one of their final meals. Seeing I am not one to disappoint, I opted to cut some cedar and get our crustacean on.
In all, I planked lobster tails, tilapia, and scallops. For now, I’ll talk about the scallops.
Earlier in the week I made some home cured bacon and ever since then, I have been finding ways of including bacon in whatever I am making...whatever. Scallops seemed a natural choice for a little bit of bacon-y goodness.
Planked Scallops with Ginger & Bacon
10 Sea Scallops
2 slices of bacon cut into 1-inch squares
10 1-inch square slices of ginger root
salt & pepper
cedar plank
1. Soak your plank for about an hour. I chose cedar, but you can really use whatever you like.
2. Wash your scallops under cold water and then place evenly on the plank.
3. Season the scallops with salt & pepper and then top each scallop with one slice of ginger and then one slice of bacon.
4. Prep your grill for direct medium heat. (I moved up to the 26 inch kettle since beside the scallops, I was also planking tilapia and lobster tails. Amazingly, I was able to get everything to fit.)
5. With the grill at temp, place the scalloped top plank directly over the coals and close the lid. Allow the scallops to cook for approximately 10-15 minutes, or until they are firm to the touch.
I really like these a lot. They are great as a meal or even an appetizer. Add a stack of toothpicks and guests can eat them right off the plank. Or if you are like me, steal a few before you even take them off the grill.
