Bacon-Wrapped Scallop and Salmon Skewers
Blanching bacon (boiling it briefly in water) removes some of its fat and salt and tames its smoky flavor.
8 slices bacon, about 8 ounces, cut into 3-inch lengths
1 pound skinless salmon fillets, about 1-inch thick
1 pound sea scallops
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh sage or 1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Lemon wedges for squeezing
- Fill a saucepan two-thirds fill with water and bring to a boil over high heat. Add the bacon and blanch for 3 minutes. Drain, rinse with cold water and pat dry with paper towels. 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.
- Prepare a fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.
- 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 to 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 the scallops 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 to 6 servings.