Serves four
Skewers
8 pieces thick-cut smoked bacon
1 cup barbecue sauce
12 sea scallops
1⁄3 cup olive oil (to brush the grill)
Arugula Salad
4 handfuls arugula, cleaned and dried
1⁄4 cup vinaigrette dressing
1⁄2 cup thinly shaved parmesan
Freshly ground black pepper
Cook bacon halfway in a frying pan. Cut each strip into four equal pieces. In a large bowl, add barbecue sauce, scallops, and bacon—toss to coat. Thread bacon and scallops alternately on skewer.
Dip a kitchen towel into the olive oil and wipe down a very hot grill. This helps keep the scallops from sticking. Place skewers on the grill and cook each side until the scallops just turn opaque, about 3 to 4 minutes on each side.
While the scallops are cooking, quickly toss the arugula in a bowl with the dressing and divide between four plates. Top salads with shaved cheese and freshly ground black pepper. Place one scallop kabob next to each salad and serve.
