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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
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Seafood
Keyword: chile butter, Grilled scallops, Seafood kabobs
Servings: 4



  • 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


  • 4 ears fresh corn cut off the cob
  • 1 tbsp butter
  • salt and pepper


  • ½ lb fettuccine cooked to package directions with butter and salt and pepper


  • Lemon


  • 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


  • 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