This might seem like a “special-occasion-only” recipe, but it’s perfectly simple to do for any backyard barbecue or casual get-together. The key is sourcing the best scallops and bacon you can — the rest of the dish takes care of itself.
Ingredients
2 Tablespoons Danish Creamery Butter
¼ cup honey
2 Tablespoons hot sauce
12 slices standard-cut bacon
1 pound large sea scallops (about 12)
Kosher salt
freshly ground black pepper
lime wedges, for serving
Directions
Preheat grill to medium-low heat.
Melt butter in a small saucepan over medium-low heat. Add honey and hot sauce and heat until combined, about 2 minutes. Keep warm.
Grill bacon for about 5 minutes, watching closely and moving to indirect heat if needed, until cooked through but still very pliable. Transfer to a plate and let rest until just cool enough to handle.
Season scallops with salt and pepper. Wrap a piece of bacon around the edge of a scallop, overlapping at the ends, then thread onto a skewer. Repeat with remaining scallops, fitting 3 per skewer. Brush all over with butter butter glaze; reserving some for basting.
Grill skewers for 3- 4 minutes per side, basting halfway in between, until scallops are just opaque and bacon is crisp.
