Surf and turf: Try bacon-wrapped scallops and shrimp skewers

As the weather heats up, it's time for a little surf and turf! Here, chef Bruce Bozzi makes bacon-wrapped jumbo sea scallops and jalapeno shrimp skewers.

Bacon-wrapped jumbo sea scallop and jalapeno shrimp skewer w/roasted garlic butter


    • 3 pcs jumbo gulf shrimp
    • 3 pcs jumbo sea scallops, fresh not frozen if available
    • 3 slices raw bacon
    • 1 large jalapeno pepper, de-seeded and sliced lengthwise in three pieces
    • 3 whole, ripe cherry tomatoes
    • 2 scallions, remove the roots and majority of the greens
    • 2 small mushroom caps, button or crimini
    • 3 cups olive/canola oil, for quick blanching of bacon wrapped scallops
    • 1 stick of butter
    • 5 cloves of garlic, crushed and chopped
    • 4 tbsp. of your favorite vinaigrette, to marinate the veggies
    • Salt and black pepper to taste.


Baking Directions:


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