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.
- 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.
First, light the grill and get it nice and hot. Next, peel and de-vein the shrimp. Leave the tail on and butterfly the shrimp. Next, take the scallop and remove the foot. Then take your bacon and wrap a piece around the side. Try not to have the bacon overlap too much. Next, take all of the veggies and toss them in the vinaigrette, making sure to coat them. Now we need to blanch the bacon wrapped scallops. Pour about one inch of oil into a skillet and heat the pan and oil. Once the oil reaches a frying temperature, carefully place the bacon-wrapped scallops into the oil and cook for about a minute and then flip. Once the bacon has turned slightly brown, remove from the oil and drain on a paper towel and set aside. Next, assemble the skewers. You can use either bamboo or metal skewers. Let’s start with a bacon wrapped scallop. Pierce the scallop on the opposite side of the bacon seam and push through the seam. Next, take a mushroom cap and slide it on the skewer, followed by a tomato, and then a scallion. Now take one of the butterflied shrimp and slide just one of the sides on the skewer, followed by a jalapeno slice and then the other side of the shrimp. You should basically have sandwiched the jalapeno between the two halves of the shrimp. Now just repeat the steps in order until all of the scallops and shrimp are on the skewer. Add a bit of salt and pepper and set skewers aside. Now take the garlic and add it to the cold butter and slowly melt. Cook until the garlic gets soft and brown, but be careful not to brown the butter. Once the butter is ready, set aside until needed. Brush the skewers with a little of the oil from the scallop blanching and place them on the hot grill. Turn the skewers to keep the bacon from burning and cook until the shrimp are cooked through. Once the shrimp are cooked and the bacon on the scallops has browned nicely, it’s time to plate up. Set a skewer on a plate and drizzle some of the garlic butter all over it and then serve immediately and enjoy.