Grilled Scallop, Bacon & Cherry Tomato Kabob
Buttery grilled scallops with smokey bacon and juicy tomato served on a kabob and drizzled with smoked chile butter
Servings: 4
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