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Fish 4 Friday: Ale Marinated, Bacon Wrapped Scallops

This entry is part of a series, F4F 2011»

Scallops With Bacon

The beerfest continues with today’s tasty offering. The world’s other perfect food, bacon, makes a cameo appearance as well…

Scalloping season begins this weekend in Florida, which is a week earlier than traditionally seen. (Commercial Atlantic scalloping in the Northeast is a year-round affair.) Their season extends until late September this year, which is a half-month later than normal. That means there’s a plentiful supply of these tasty morsels about to hit dinner tables in the Southeast. In honor of the upcoming season, here’s a recipe:

This meal is quick and easy to make, and can double as a very up-scale hors d’oeuvre for you next swanky gig. No, not the football party! Just because there’s beer and bacon in this dish doesn’t mean it’s for those friends. Although, now that I think about it, go ahead; it’s your party.

Getting back on track: This dish can be varied through the choice of herbs, the body of the ale chosen, and the amount of chiles you use in the marinade. I don’t recommend using a really dark ale, as that will discolor the scallops. Okay, it’s only color; if you like the flavor, give it a go. Cilantro can be supplemented or replaced by things like parsley, rosemary and mint. Each will change the final taste in subtle ways; give ’em a try.

What if you don’t want to use ale? Here’s what I would do: I’d get some soy sauce, some teriyaki, and some fresh-grated garlic and replace the ale. That simple! Shoot, you can use things like unsweetened pineapple juice too. All very easy, all tasty.

If you’re careful, you can do these scallops on the grill. You may have to experiment a bit for the best conditions. The upside? You likely can eat your mistakes.

Even if you don’t go to Florida to dive for scallops, you can try this dish at home. Ask your fishmonger for the best scallops and go for it; your family will thank you…

Enjoy the (Briny Bivalves in Beer and Bacon) Heat!

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