Bacon Wrapped Scallops Skewers served with Rice Pilaf
8 wooden skewers, soaked in water for 15 minutes
40 Bacon Wrapped Scallops (already assembled)
Fresh Lemon Slices
1 tablespoon butter
1 tablespoon vegetable oil
1/3 cup chopped red onion
1 cup long grain rice
½ cup quick cook wild rice
½ cup dried sweetened cranberries
3 cups chicken broth
1 bay leaf
2 stems fresh thyme
¾ teaspoon sea salt
½ cup toasted almond slices
2 tablespoons minced fresh parsley
1 teaspoon fresh thyme leaves
Preheat oven to 375 degrees. Place butter and oil in large skillet. Heat over medium high heat and saute onion until translucent, 3 to 5 minutes. Add the rice and cook stir until coated and lightly browned, 3 to 5 minutes. Stir in the broth, bay leaf, thyme and salt. Bring to a simmer and cover. Place in oven and bake until rice is tender, 30 to 35 minutes.
Preheat a grill to medium-high heat. When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, approximately 3-4 minutes on each side, or until the bacon is done.
Once the rice is done, discard bay leaf and thyme sprigs. Stir in almonds, parsley and thyme leaves. Season to taste with salt and pepper. Serve with Bacon Wrapped Scallop skewers.
Makes: 6-8 servings