Recipe: Bacon-Wrapped Scallop Kabobs

Chef April Kindt with Proof Canteen at the Four Seasons shares her recipe for Bacon-Wrapped Scallop Kabobs with Smokey Farro and Grilled Pineapple.


12 scallops (large)
1 bunch asparagus
½ pineapple
6 slices of bacon (thin sliced recommended)
2 c. farro
2 cloves garlic
2 ea. Shallots
1 Tsbp. Olive oil
1 c. pineapple juice
4 Tbs. butter
4 c. water
Salt & pepper

Preserved Lemon Vinaigrette & Marinade
1 cup olive oil
1 tsp salt
1 tsp pepper
juice from 2 lemons (you can place the lemons on the grill briefly to get the juice flowing!)
1 each shallots, finely diced
preserved lemon, finely diced (this product is widely available at specialty grocery stores like Sprouts & Whole Foods)
1/2 bunch basil, finely chopped
2 Tbl. white wine vinegar

Prior to starting, soak your kabob skewers in water (for at least 15 min. so they will not burn on the grill)

Vinaigrette/Marinade: combine all vinaigrette ingredients and whisk briskly until combined. Set half of the vinaigrette aside for use later. With the remaining half, toss scallops, asparagus and pineapple with the vinaigrette and let marinade for 20-30 minutes.

Farro: If using bbq wood chips, put a handful of wood chips in a foil packet and light them. Once burning, blow out the fire, close the foil packet and cut 3 slits cut at the top. Place the foil packet on grill burner and toast uncooked farro in a sauté pan on the grill (with the grill lid closed to absorb the smoke flavor) for 10 min, or until you get a nutty aroma - This process can also be done in a conventional oven.

While farro is toasting, sauté shallots, garlic and a Tbsp. olive oil for 2 minutes, then add toasted farro and pineapple juice.  Sauté for 5 minutes, or until liquid is reduced by half. Add 4 cups water and salt to taste, bring to a boil then lower to a simmer for 20-25 minutes, or until tender. Add butter and adjust seasoning to taste.

Scallop kabobs: remove scallops from marinade and wrap each scallop with 1 slice of bacon, then slide 3 scallops on each skewer. Place scallop kabobs, asparagus and pineapple on the med-high heat grill for 5-7 minutes, flipping each item halfway through cooking.
Plate the farro, top with 1 scallop skewer and add grilled asparagus and pineapple. Pour remaining vinaigrette on top and enjoy!

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