Broiled Skewered Scallops
|Fresh bay scallops/Frozen and defrosted||1 Pound (1 Pint)|
|Fresh lemon juice||2 Tablespoon, strained|
|Freshly ground black pepper||1⁄4 Teaspoon|
|Lean bacon slices||8|
|Butter||8 Tablespoon, melted and cooled|
|Lemon||1 , cut lengthwise into quarters|
1. In a charcoal broiler light a layer of briquettes and let them burn until a white ash begins to appear on the surface or preheat your kitchen broiler to its highest setting.
2. Wash the scallops under cold running water, spread them on paper towels and pat them completely dry with fresh towels.
3. In a small bowl mix well combining the lemon juice, salt and pepper.
4. Turning about with a spoon coat the scallops evenly with the mixture.
5. Onto four long skewers, thread the scallops and bacon looping the bacon slices up and down to weave them over and under alternate scallops.
6. Push the scallops compactly together.
7. With a pastry brush, thoroughly coat the scallops with a few spoonfuls of the melted butter.
8. Broil about 4 inches from the heat, turning the skewers from time to time and basting the scallops frequently with the remaining melted butter for about 4 to 5 minutes.
9. Check for the doneness of the scallops if they are opaque and firm to the touch and the bacon is brown.
10. With the side of a knife, slide the scallops and bacon off the skewers onto a heated platter.
11. Serve at once, accompanied by the lemon quarters.