Fratelli Perata Winery

BBQ Scallops

This sounds like an unlikely combination, but tasting is believing, and believe me, this was well tested. It is among the easiest and tastiest recipe we have created. This doesn't taste fishy;  the Maple syrup offers a background a sweetness that works quite well with the saltiness of the fish. And it pairs amazingly well with our Petit Verdot.

Go to Costco and purchase:

1 package frozen Scallops
1 jug pure Maple syrup, no cheap imitations, please
1 package maple bacon

Defrost 1/2 package scallops as per package directions.

Par-cook bacon in skillet until it is on the verge of being done, but still very pliable, and most of the fat is rendered. Remove from skillet and drain on paper towels. While the bacon is frying, cut each scallop into 3-4 pieces, giving you the shape of a large wine cork.

Pour the Maple syrup into a large bowl. Place the cut scallops into the syrup, let marinate 20 minutes while you turn on or start the BBQ.

Cut each slice of bacon in half width-wise. This gives you a piece that wraps around the scallop, covering it completely. Drain the scallops, wrap in bacon, secure with a toothpick, place on a baking sheet. Repeat using all the marinated scallops.

Place on a hot BBQ, 1 minute, then turn over and BBQ 1 additional minute. The bacon should be almost crisp. Do not overcook, or the scallops will be tough. Remove to a serving platter and serve immediately.

Serve with Fratelli Perata Petit Verdot. Be prepared to run in the house and repeat the whole process, as these disappear incredibly fast. Makes approximately 40 pieces.