Grilled Bacon-Wrapped Scallops
Appears in Cook's Country August/September 2012
How do you translate this time-tested hors d’oeuvre into a grilled entrée? With a handful of easy tricks.
WHY THIS RECIPE WORKS
To recast this cocktail-party favorite as a grilled entrée, we had to find a way to get sturdy, fatty bacon and lean, delicate scallops to come together. Parcooking the bacon in the microwave rendered some of the fat, preventing flare-ups w...