Bacon Wrapped Scallops? Direct or Indirect?

Craig

For those who have done bacon wrapped scallops... Have you done them direct or indirect? If it was direct, did you raise the grid?

The recipes I've seen for grilling usually say direct, but I would think the bacon drippings would cause some major flare-ups?

Thanks!

thirdeye

I'm okay with raised direct, or direct with a smaller fire. Just don't go too low on the temp or you won't get the doneness on the bacon you want.

I generally use the really thin stuff like you use for abt's to avoid the scallop being overdone. One tip is to wrap the bacon around the major face of the scallop, not around the edge. This way as you grill them the bacon shields the scallop from the heat.

Wingswille

I would highly recommend you go to a butcher and buy thin sliced double smoked bacon which can be eaten just as it comes and use that. Or precook the regular bacon a little or it will be raw when the scallops are done. I do direct and the little fat drippings don't hurt. They are gooooood. Enjoy.

thirdeye

That's a good suggestion, I've used prosciutto with good results too.

Ike Witt

Hi Wings,

Here is a little trick that helps me with bacon wrapped shrimp and scallops. These are on a pizza pan covered with parchment paper. I bake on the egg at 375 indirect
until the bacon looks more than half cooked, then pull the platesetter and finish off direct. the finish is pretty quick, you do have time to glaze them if you want.

hope yours turns out well

allen

vidalia1

I cook bacon wrapped scallops indirect at 350 for 20-25 minutes. I use the large sea scallops. I usually buy them in 2lb bags from Costco. I wrap the scallops in bacon and then marinate them in Wishbone Italian dressing for 1-2 hours.

I get the egg up to 350 with the platesetter. The scallops come out great. I also put Raging River on the Scallops before I put them on the grill...