Grilled Salmon and Bacon Wrapped Scallops

By Kyle Kirby visit Kyleskitchen.com

SERVES  3    PREP  20 MIN    GRILL  20 MIN

The flavors in this dish balance each other well, providing a rich and decadent appetizer.  The maple syrup acts as both  sugar  and glue between the bacon, salmon, and scallops.  Try pairing the dish with fruit or white wine.

3   strips bacon

3   teaspoons maple syrup

1/2  pound uncooked wild salmon sliced into roughly nickel sized pieces

3   medium to large scallops (about 2 inches in diameter)

15  toothpicks (presoaked for 10 minutes in water)

3   sprigs cilantro as a garnish

1   tablespoon olive oil

Salt

Freshly Ground Pepper 

1.    Preheat the grill to medium high heat.  You should be able to hold your hand 4-5 inches away for 3-4 seconds at this temperature.

2.    Lay the bacon flat on a cutting board.

3.    Drizzle 1 teaspoon of maple syrup on each strip of bacon and spread the syrup all along the bacon strips.

4.    Place the salmon evenly spaced along the 3 strips of bacon.  The salmon should almost cover each piece of bacon in a thin layer.

5.    Place a scallop on the first piece of bacon and begin to roll the bacon around it.  Place

a toothpick almost all the way through the bacon and scallop leaving about 1/4 inch sticking out from the bacon.  Do this every inch or so as you roll the bacon around the scallop.  There should be 4 or 5 toothpicks inserted per scallop.  Finish rolling the rest.

6.    Lightly brush both sides of the scallops with olive oil to protect them from sticking to the grill.  Salt and pepper both sides.

7.    Clean the grill with a grill brush and then use a paper towel with olive oil on it to oil the grill lightly.

8.    Grill the scallops for 4-6 minutes on each side. Scallops will be fully cooked when they are white all the way through and lose their translucent coloring.

9.    Garnish with cilantro and serve.