Bacon-Wrapped
Scallop & Salmon Skewers
8
Slices of bacon, about 1/2 lb
(250g) cut into 3" lengths
1 lb
(500g) skinless salmon fillets, about 1" thick
1 lb
sea scallops (500g)
lemon
wedges
1/4
cup 60 ml) olive oil
2 tbsp fresh lemon juice
2
tbsp chopped fresh sage or 1 tsp dried sage
1/2 tsp salt
1/4 tsp freshly ground
pepper
Blanching
bacon - boiling it briefly in water - removes some of its fat and salt
and tames its smoky flavor. Fill a saucepan two-thirds full with water
and bring to a boil over high heat using your side burner. Add the
bacon and blanch for 3 minutes. Drain and rinse with cold water and pat
dry with a paper towel. Set aside. Run your fingers over the salmon
fillets to detect any errant bones; remove and discard any bones you
find. Cut the salmon into 1-inch cubes. If the small, flat muscle, or
"foot", is still attached to the sides of each scallop, use your
fingers or a small, sharp knife to remove and discard it. Place the
scallops in a bowl with the salmon and add the olive oil, lemon juice,
sage, salt and pepper. Toss to combine and coat the fish. Cover and
refrigerate, tossing once or twice, for about 30 minutes. Preheat the
grill to medium. Remove the scallops and salmon from the marinade;
reserve the marinade. Wrap a piece of bacon around each scallop and
each piece of salmon. Alternate the bacon-wrapped scallops and salmon
on 4 - 6 skewers. Arrange the skewers on the rack. Grill, turning
frequently and brushing two or three times during the first 4 minutes
of cooking with the reserved marinade, until the bacon is lightly
browned and sizzling and thescallops and salmon are just opaque
throughout, about 8 minutes total. To serve, transfer to a warmed
platter and serve at once with lemon wedges Makes 4 - 6 servings
