Bacon-Wrapped Scallop Tournedos with Summer Succotash
- 8 slices thick-cut bacon
- 2 pounds (about 24) extra large sea scallops
- Salt and freshly ground black pepper
- 3 tablespoons unsalted butter
- 2 cups corn kernels (from 2 ears)
- 2 cups fresh lima beans, peeled, blanched in boiling salted water for 30 seconds; or thawed frozen lima beans
- 1 large tomato, cored, cut into small cubes
- 3 tablespoons chopped fresh sage leaves
- 8 (8-inch) skewers
Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other. When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable). Remove from the heat.
Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer. Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
Melt the butter in a large skillet over medium heat. Add the corn, lima beans, tomato, sage, and salt and pepper, to taste. Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
Cook's note: Try to use the largest scallops available, if dry scallops are available, it's even better. When grilling scallops watch carefully for any flare-ups.
Recipe courtesy Chris Schlesinger
Recipe courtesy of Rachael Ray