Bring home the bacon

I just love trying something new.
I’ve had this 30-Minute Supper magazine lying on the coffee table for about two months now. It’s packed with yummy looking recipes that I’ve been itching to try. Sunday’s weather was just perfect for grilling out, so we decided to try the bacon-wrapped scallop recipe.

It was perfect. 
I mean anything wrapped in bacon is awesome, right? The recipe called for apple jelly, but I decided to substitute the jelly with my homemade fig preserves. I really liked the smokey, fire-grilled flavor paired with the richness of the figs. It was a great slip-into-fall taste.
But wanna know the real star of the meal? It was the celery-apple salad. The crunchiness of the celery combined with the sweet, tartness of the Granny Smith apples was such an interesting combination. The entire meal was packed with flavor and texture. I couldn’t help but stop every other bite and exclaim, “My gosh this is good!”

Photos by {Blue Eyed Yonder} and her Mister

Grilled Bacon-Wrapped Scallops Skewers with Celery and Apple Salad
adapted from America’s Test Kitchen 30-Minute Suppers

4 tbsp fig preserves
8 slices bacon, cut in half crosswise
16 large sea scallops (about 1 pound)
Salt and Pepper
1/4 tsp cayenne pepper
3 tbsp cider vinegar
4 tsp Dijon mustard
5 tbsp olive oil
6 celery ribs, sliced thin on the bias, leaves reserved
2 Granny Smith apples, cored, and cut into 1/4-inch matchsticks

In microwave safe bowl, microwave fig preserves on high power until bubbly, 30-60 seconds. Set aside to cool slightly. Meanwhile, spread out bacon pieces on microwave-safe plate over 4 layers of paper towels and cover with 2 layers of paper towels. Microwave bacon on high power until bacon fat begins to melt but is still pliable, 1-2 minutes.

Rinse scallops and pat dry with paper towels. Whisk 2 tablespoons fig preserves, 1/4 teaspoon salt, 1/4 teaspoon pepper, and cayenne pepper in bowl. Toss scallops and bacon in fig mixture. Wrap piece of bacon around each scallop. Using four, 10-inch metal skewers, skewer 4 on each skewer.

Whisk remaining 2 tablespoons fig preserves with vinegar, mustard, and olive oil. Toss dressing with celery, celery leaves, and apples. Season with salt and pepper and set aside.

Grill scallops, with surface of bacon touching grill, over medium fire until scallops are cooked and bacon is crisp, about 2 minutes per side. Serve with celery-apple salad.

Posted 9/26/11, Topic: Eats

  • lesley graham
    September 27, 2011 at 8:31 am |

    YUMMMM. i'm not a big seafood eater, but this has me rethinking that.

  • Your Southern Peach
    September 27, 2011 at 1:57 pm |

    Looks delicious and gorgeous photos, as usual! 🙂

  • Tanya from Dans le Townhouse
    October 8, 2011 at 12:50 am |

    Looks yummy!! Super photos, too.

  • It's a Wonderful Life
    October 9, 2011 at 4:50 pm |

    so this is a wierd question, but I just saw your marshmallow thing that you did last year for christmas and I love it. I wanted to know if you wouldn't mind telling me how you did that. How did you hang those suckers? Its such a cute idea. Can you email me at and let me know,. thanks

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