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Video: Try tasty surf-and-turf skewers for dinner

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    >>> it's time for today's kitchen. simple dinners with a spin on surf and turf that is tempting to your wallet and palette.

    >> he's going to show us how to cheat at this.

    >> how are you, best friend.

    >> so this is a very simple, simple kabob skewer. and the trick is, it's bacon. that's the turf. bacon makes it the turf. so it's scallops wrapped with the bacon. and when you wrap the bacon, make sure it doesn't overlap the scallop because then the cooking process, you'll not cook the scallop enough. put that through. when the bacon is crispy is when the scallop is done. the integrity is protein, vegetable. beauty mushrooms that we love.

    >> the ones that look like brains.

    >> then we do a hajalapeno stuffed shrimp. you have deveined it. and you want -- with the jalapeno, you want to take out the vein, the seeds otherwise the power, the punch will be overwhelming.

    >> then we're going to do a cherry tomato . a palm vinaigrette. we're going to do it in flash fry and grill.

    >> dean is cooking?

    >> excellent.

    >> i do cook. i'm a single dad. one boy. not like this beautiful but i'm going to try now.

    >> so flash fry. you want to tilt the pan forward.

    >> you are the man of steel.

    >> yes, you are.

    >> liquid and oil will --

    >> melt steel. it's awful.

    >> it will pop back so we're going to roll.

    >> how do i do it?

    >> roll it and use your body. no fingers touching. roll it in. let it go. now bring it down. now basically, let that cook. when that bacon is crispy, the scallop is done.

    >> do you turn it over at all?

    >> turn it over. or you can grill it.

    >> this looks fantastic.

    >> this is our garlic butter sauce. very simple.

    >> that's illegal.

    >> caramelized garlic .

    >> put it on there.

    >> butter.

    >> can we try it? it looks so good. i can't even stand it. i can't wait other in minute.

    >> this is another one of our signature summer sides. corn, caramelized, panchetta.

    >> as fancy as it looks, and it took a minute. and it's not expensive.

    >> thank you so much. i want to thank dean cain for being such a --

    >> we love you, too.

    >> that was good.

    >> kathie lee will be back tomorrow. a special hour all on protecting yourself. dean, thank you.

TODAY recipes
updated 6/17/2013 11:42:43 AM ET 2013-06-17T15:42:43

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

Ingredients
  • 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.
Preparation

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.

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