Bacon and Beer Scallops!
Bacon. Beer. Scallops. A trifecta of edible goodness from the land, sea and… uhhh… keg. Here’s a little recipe I found that takes all three of those ingredients and does something magic with them. Here goes.
24 sea scallops, side muscle removed
1/2 cup belgian white ale
3 tablespoons chopped fresh cilantro
2 tablespoons honey
1/4 teaspoon ground chipotle pepper
12 slices of bacon, halved
1. Combine scallops, ale, cilantro, honey and chipotle pepper in medium bowl; stir to coat. Refrigerate 30 minutes.
2. Preheat broiler. Lightly oil baking sheet.
3. Place each scallop on it’s own bacon half. Roll up, jelly-roll style and secure with a toothpick. Transfer to prepared baking sheet. Brush them with the ale mixture.
4. Broil 5 inches from heat for 4 minutes. Turn and broil 3 minutes or until scallops are cooked through. Serve hot or at room temperature.
Makes 12 servings.