Hello, my fellow Steemians! Another week and another cook with us contest. This week is "The Great Outdoors" with a mystery theme of seafood, so I'm gonna take a little from column "a" and a little from column "b". My dish this week is gonna be seafood on the grill. When I use the grill I like to do some fruit as well so I'm going to pair the scallops with some tasty grilled Peaches. I've become obsessed with carmelizing fruit on the grill. It adds a smoky flavor and paired with the natural sweetness of the fruit makes a great side dish. Outside of picnics and camping grilling didn't take off in America until after World War Two and the middle class moved to the suburbs. In suburban Chicago, a metal worker by the name of George Stephen inherited the controlling interest of Weber Bros. Metal Spinning Company. Known Primarily for harbor buoys, George laid a buoy on its side cut along its arc, added a grate and cut some vents to control temperature. The Weber grill was created and grilling has never been the same.
Ingredients:
1 pound of Sea Scallops
1 pound of center cut bacon
Round wooden toothpicks, soaked in water for 30 minutes
Salt and Pepper
5 peaches
1/2 cup Ricotta cheese
For the Reduction:
1/2 cup of Balsamic Vinegar
1/2 cup of Orange Juice
2 Tablespoons Honey
1/2 teaspoons of pepper
Add all ingredients for the reduction into a small saucepan and cook over medium-high heat, bring to a boil. Reduce heat to medium-low and cook until it reduces and thickens enough to coat back of a spoon. Remove from heat and place aside.
Preheat oven to 400 degrees. Place a wire rack on a rimmed baking sheet, and put bacon on the rack. Bake for 10 to 12 minutes, or until the bacon just starts to cook. Do not fully cook the bacon, remove from oven and let cool until you can handle it. While your bacon is cooling pat your scallops dry with paper towels. Once you can safely handle the bacon wrap a slice around each scallop and secure in place with a toothpick. Place wrapped scallops on a piece of parchment paper, and with a pastry brush apply some bacon grease to both sides of each scallop and season with salt and pepper. On a preheated grill place scallops and grill 2 to 3 minutes on each side. Serve with a little glaze.
Cut peaches in half and remove the pits. Cut the very end off as well. Brush the fleshy sides with a little bacon fat and place on grill. Grill for 3 to 5 minutes on each side. Remove from grill and place a dollop of ricotta on each peach and drizzle with glaze.
Alright, that's all I've got this time around. Let me know how you liked the dish. Bon Appetit! - @slowcooking chef
P.S. My grill's grates were messed up so I had to improvise. These metal pans actually worked very well.
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Oh this looks absolutely delicious @slowcookingchef! Very well done :)
Thank you, @lizelle!
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Thanks for the history lesson on the Weber grill. The combination of scallops and bacon is favorite of mine but I have never had it grilled peaches. Sweet, smokey and salty...all sounds delicious to me! Really nice entry @slowcookingchef!
Thanks, the peaches were really delicious. You can't ever go wrong wrapping bacon around something, it goes well with just about anything. Good luck this week!
Great way of bringing out all of the flavour combinations from the scallops. I’m sure you had a ball enjoying that soft creamy texture of the scallops.
I have to say I usually only have bay scallops but these were so good. Thanks for the comment and good luck this week!
I always like your history lessons. I have a 22 inch weber grill and I feel it is the perfect tool for nearly any grilling project. I like how you precook the bacon for your scallop dish. The sweet and peppery balsamic reduction is the perfect sauce to finish off the dish! Thanks for you entry.
I have to say I'm a bit of a history buff, I like learning this stuff as well. Thanks for the comment.
Wonderful improvisation @slowcookingchef and thanks for participating again. This looks like a wonderful dish
Thank you @pandamama!
What ... no kitchen music? 😜 😜 =D
Wonderful, hearty dish! I can just keep eating those bacon wrapped scallops like potato chips. And those peaches pair so well with them ... grilled to perfection with the ricotta and balsamic reduction. The addition of orange juice to the reduction gives it a nice boost of flavor. Love it!
Amazing entry @slowcookchef! Yours may be the only entry in the general pool but it is a sure winner regardless! Thanks for sharing this delicious dish!
It was J. Roddy Walston - Essential Tremors. I will make sure not to forget to put it in next time. The only problem with this dish is that I didn't have like 50 more scallops to enjoy.
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