Bacon wrapped scallops with bourbon maple glaze

blind99

Scallops were wrapped in my own unsmoked bacon and secured with toothpicks. I put them on the egg, indirect, at 250 with a little pecan for smoke.  I let the temp slowly climb as the fat was rendering, finally hitting 350 after 45 minutes.  I moved them around a bit to make sure they were getting evenly crisped.  Bourbon maple glaze went on for the last 15 minutes, and I reserved some of the glaze for a dipping sauce.  I was worried that such a long cook time would dry out the scallops but they were perfect.

Bourbon maple glaze:  (from http://www.simplyrecipes.com/recipes/bourbon_maple_glazed_chicken_wings/)
1. Saute 2 tbs grated onion in 2 tbs butter.
2. Add 3/4 cup maple syrup, 1/2 cup bourbon.  (I used Maker's Mark)
3. Pinch of salt and pepper, and a nice chunk of fresh rosemary.  
4. Reduce down by at least half.  Remove the rosemary.  







 (@bgebrent remember my plan to meat glue these together?  I think someone threw out my TG.  Bummer!)


And just for fun, some steaks going on for a sear, after a ride in the hot tub.  Hard to beat a fire-breathing large for searing a bunch of steaks quickly...




Happy Sunday, and Happy Thanksgiving

SmokingPiney

Scallops look incredible. 

bgebrent

Fan-freaking tastic brother blind!!  Great cook man.  Looks and sounds delicious.  Doesn't look like you missed the meat glue.

blind99

@SmokingPiney thanks!
@bgebrent I was way overthinking the whole thing. I was worried about overcooking the scallops. I tried a test batch using par cooked bacon (did the overnight sous vide). Thought I would glue it all together and then sauté it quickly. No need for all that nonsense! Just cook the suckers!

Gunnar

Good looking meal indeed....

JohnnyTarheel

Wow... love those scallops 

lousubcap

Now that's taking things to the upper echelon right there.  Great cook and result.  I need to send SWMBO on a road-trip so I can hammer some scallops.  

pgprescott

Put me to shame buddy. Enjoy those two treats! Looks great!

blind99

@lousubcap she no like the scallops?  btw i got to try eagle rare last night, definitely my new favorite
@pgprescott thanks for the kind words but certainly nothing fancier than your grub!

JohnInCarolina

lousubcap

@blind99 - you nailed it...coulda been a deal breaker many, many years ago but I failed to figure it out  
Eagle Rare- a great brown water beverage.  Definitely can tell it goes heavy with the rye in the mash bill.  Enjoy.

Hans61

Very impressive 

blind99

@Hans61 dear lord what is that thing?  Or maybe I should ask @JohnInCarolina and the mother of god

JT272929

looks great!

Hans61

@blind99 that's scallop I think lol :-)

blind99

@hans61 holy cow I'm glad I don't have to go corral those things myself that's scary!

onedbguru

I find **most** bacon-wrapped scallops overdone and chewy.  I guess the chewiness of the bacon could mask the overcooked scallops?   Cooking shrimp and scallops can be tricky and doesn't take more than 2-3 minutes at most. 

bgebrent

onedbguru said:

I find **most** bacon-wrapped scallops overdone and chewy.  I guess the chewiness of the bacon could mask the overcooked scallops?   Cooking shrimp and scallops can be tricky and doesn't take more than 2-3 minutes at most. 

I par cook my bacon for scallops and shrimp.  Brother blind found another solution.  The scallop is chewy or it isn't.  Done both a lot.  Avoiding overcooking as you point out is key.

blind99

@onedbguru I know what you mean. That's why I was messing around with parcooking and glue ideas. I wanted to do a quick sauté in CI. 

These werent chewy at all. I wish I had checked the final IT. 

@bgrbrent I need to do these more for sure

bgebrent

blind99 said:

@onedbguru I know what you mean. That's why I was messing around with parcooking and glue ideas. I wanted to do a quick sauté in CI. 

These werent chewy at all. I wish I had checked the final IT. 

@bgrbrent I need to do these more for sure

Bacon wrapped scallops and shrimp are to me top of the mountain in taste.  I worried about an over cook on your scallops but you nailed it.  The raw bacon helped.  I need to do them more as well my friend.  It's heart healthy right?

SGH

@blind99
For a great job and for utilizing bacon as proper:

The bacon put it over the top my friend.  

blind99

@bgebrent I left out a secret ingredient: Lipitor!

bgebrent

blind99 said:

@bgebrent I left out a secret ingredient: Lipitor!

I too am medicated to account for our penchant for tasty food.  Life's short, play hard.  And then you can help me right!?

blind99

@sgh thanks brother! Next time maybe they get fully wrapped in bacon... bacon scallop bombs?

blind99

@bgebrent I've got a Freer ready for ya my friend!

tikigriller

Speechless

bgebrent

blind99 said:

@bgebrent I've got a Freer ready for ya my friend!

Was thinking more like a goretex graft and a balloon pump dude

blind99

@bgebrent damn let's not get that far!

northGAcock

Dang Blind.....What a beautiful plate of Scallops.....and your seal of approval is well deserved.

YukonRon

This is and amazing cook. I love scallops and I love bacon. I have been intimidated with scallops on the BGE, and have yet to try. However this suggests the bacon may be the way to go when using indirect. The sauce recipe looks killer dude, I will steal that recipe too. 
This is great stuff, and if I am able to concur scallops, I will move up from just being a meat burner.
Thank you for posting.

northGAcock

I originally viewed and responded from my iPhone.....upon my return for a large screen view.....let me just say....