Grilled Scallop, Bacon & Tomato Kabobs can be on your table in 30 minutes! Seriously…it only looks fancy. Sweet, buttery scallops, smoky bacon and juicy tomato grilled on a kabob stick and placed ever so elegantly on a bed of fresh corn and fettuccine. It’s what THIS mom wants for Mother’s Day.
When I think about what I would want to eat for Mother’s Day it would be fresh seafood like these Grilled Scallop, Bacon & Cherry Tomato Kabobs. Brunch is nice, but I prefer a nice elegant dinner on the patio with my family. Sitting outside, sipping on wine and enjoying each other’s company around a simple dinner that has the appeal of fine dining.
Scallops take only a few minutes to grill and bring the elegance to the table. Surrounded by bacon that adds a subtle smoky flavor and the tomato comes in with the bright, juicy burst of flavor. Boil some fettucine, sauté a little corn and 30 minutes later you’re enjoying dinner. Even the smoked chile butter is easier than it sounds. You can melt butter, right? Yes!! So, fire up the grill and celebrate with mom.
Grilled Scallop, Bacon & Cherry Tomato Kabob
Ingredients
Kabobs:
- 8 kabob sticks if using wooden kabob sticks make sure to soak first
- 16 sea scallops patted dry
- 8 slices bacon cut in 1 inch pieces and par cooked
- 16 cherry tomatoes
- 1 tbsp olive oil
- salt and pepper
Smoked Chile Butter
- ½ cup butter
- 2 pinches red chile flakes
- ½ tsp smoked paprika
- 1 clove garlic minced
Corn
- 4 ears fresh corn cut off the cob
- 1 tbsp butter
- salt and pepper
Fettuccine
- ½ lb fettuccine cooked to package directions with butter and salt and pepper
Garnish
- Lemon
Instructions
- Assemble kabobs with two scallops each, two cherry tomatoes each and a piece of bacon between every piece of scallop and tomato
- Drizzle each kabob with olive oil and sprinkle with salt and pepper
- Grill kabobs ( about 2-3 minutes each side, opaque and slightly firm to touch, but not hard) and make corn and smoked chile butter while kabobs are on grill
Corn:
- In a saucepan over medium heat cook corn kernels in butter, season with salt and pepper
Smoked Chile Butter:
- In a small saucepan over medium low heat, melt butter with red chile flakes, smoked paprika and garlic. Keep warm until kabobs are ready
- Remove kabobs from grill, drizzle with smoked chile butter, sprinkle with corn and serve with fettuccine that has been tossed in butter and S & P
- Garnish with lemon
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