This recipe for scallops wrapped in bacon is sure to be a crowd pleaser and makes for an excellent accompaniment to any meal. While the results are impressive, learning how to make bacon wrapped scallops is actually pretty easy and simple.

Scallops can be made both in the oven or on a barbecue grill. Perhaps the most confusing thing for most is choosing what types of scallops to buy. There are many different names, such as “sea scallops” or “bay scallops”. There is also the question of whether you should use frozen or fresh scallops.

In general, bay scallops are typically smaller than sea scallops. Diver scallops do not necessarily refer to the size, but the method of the way the scallops have been collected, which many believe is the best way as typically a diver will go and hand select the scallops instead of using a large net and catching whatever happens to get scooped up.

Buying frozen scallops versus fresh scallops is purely a personal decision and will depend mostly on the availability in your area. Many times frozen scallops can be just as good or better than fresh scallops, especially if you are not in a region where scallops are nearby and readily available. If using frozen scallops, you’ll want to defrost them before grilling, which can be done by running them under water or keeping them in the refrigerator until they defrost. You could microwave them, but then you risk the chance of them becoming half cooked and not tasting as good as you’d like.

Now that you’ve gotten the basics down for choosing the scallops, here’s an easy recipe for bacon wrapped scallops you’ll be sure to enjoy. It can be served as a main dish or also makes an excellent appetizer recipe for before you serve the main course.

You Will Need:
24 Scallops
12 slices of bacon
Skewers (If using wood skewers, make sure you soak them in water first!)
Lemon juice from 1 lemon
4 tablespoons melted Butter
1 teaspoon Minced Garlic
Salt & Pepper

Directions: Light your grill for a medium high heat so it will be nice and hot. Carefully wrap each individual scallop with one piece of bacon and thread through with skewers so that the bacon will stay in place. Depending on the size of the scallops and the bacon, you should be able to make 2 out of each slice of bacon. Some cooks will first bake the bacon or use pre-cooked varieties which is fine to do and will cut down on grilling time, but it is not absolutely necessary.

Combine the melted butter, lemon juice, and minced garlic. Lightly brush the sauce onto the skewers. Season with salt and pepper to taste. When the grill is nice and hot, place each skewer onto the grate and let cook for about a minute or two and then rotate. The skewers will cook very quickly and they should be done in just 6-8 minutes depending on the heat of the grill. When done, add more pepper if desired and serve.

Oven Directions: Place skewers on a parchment paper lined pan (this will help absorb the drippings from the bacon) and broil 3 minutes each side or until bacon is cooked.

There are many other different variations of this basic recipe, most of which include using specialty bacon or flavoring with different seasonings. Whether you follow this one or experiment with your own seasoning combinations, you’ll be sure to enjoy the scallops wrapped in bacon.

Have any suggestions, questions, or comments? Share your thoughts below!

Pulled pork is another barbecue classic that many people enjoy and there are many coveted pulled pork recipes out there for making classic sandwhiches. Traditionally it is made using a pork shoulder roast, though some may also prepare it using pork tenderloin, which is a leaner cut of meat from the loin.

Pulled pork can be made on the grill but you can also make it in the oven. It’s much easier in the oven, but if you love to grill as much as we do, you might enjoy cooking it as much as eating it. Below we’ll share the instructions to make it both ways.

You Will Need:

1 4lb Pork Shoulder Roast (Simply double the recipe if you want to make more)

Dry Rub Recipe:
1 tablespoon mild paprika
2 teaspoons light brown sugar
1 teaspoon celery seed
1 1/2 teaspoons hot paprika
1/2 teaspoon garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/4 teaspoon salt

Sauce:
1 1/2 cups cider vinegar
1/4 cup brown sugar
2 tablespoons crushed red pepper flakes
1/2 cup ketchup
1 tsp cayenne pepper

You can alternatively use other dry rib rubs or bbq sauces as you prefer – there’s nothing wrong with using prepackaged ones either, making them yourself just gives you more room to experiment and make it the way you like it!

1. Prepare the Meat: Mix all of the ingredients together for the dry rub. Really rub that mixture onto the meat. Wrap with foil and allow to marinade overnight in the refrigerator or for a minimum of 6-8 hours.

2. Grill Directions: (For oven directions skip this step and go to step 3) Light your grill to be around 225 degrees. With a gas grill this is easier, with charcoal you’ll want about 45-50 briquettes to start, and will need to add more periodically to keep the temperature constant. We’ll be cooking with indirect heat, so once your gas grill reaches 225 degrees you’ll want to only keep one burner going. With charcoal, you’ll want to have the briquettes on one side of the grill if possible. You can also add soaked wood chips on the top or to the side. Put the roast in an aluminum roast pan and set on the grate, away from the direct heat. You’ll want to check the roast after about an hour and then turn it over every 35-45 minutes. If using a charcoal grill, you’ll want to check and make sure the heat is holding and add briquettes as necessary. (Most likely 3-4 times). Cook until the roast has an internal temperature of 185 degrees.

3. Oven directions: (If grilling, skip this step) Preheat the oven to 225 degrees and place roast in pan covered with foil and about a 1/4 inch of water in the bottom of the pan to prevent drying. Bake for 6-8 hours, checking every 1-2 hour and turning if necessary. Pork is finished when it has reached an internal temperature of 185 degrees.

4. Serve It: Serving the pulled pork is very easy. You will simply need a couple of forks and should be able to easily shred it and pull it off into small pieces. Mix the ingredients of the barbecue sauce and pour it over the pulled pork and toss until all pieces are coated. (Using a large foil pan for pulling the pork makes it nice and easy, especially for transporting). Great on sandwiches or by itself!

Hopefully you’ll enjoy our pulled pork recipe. Have any questions, comments, or suggestions? We’d love to hear them in the comments below!

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