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Lunch / Dinner

Bacon, Tomato & Scallop Kebabs

Food on a stick is as fun to fix as it is to eat. And while the main ingredients of this dish are delicious on their own, as a team they really shine. Colorful, flavorful, and simple, you’ll savor this match made in heaven by making these bacon and tomato scallops again and again. Quick prep and a beautiful presentation make this a go-to meal for fast suppers. It’s also a perfect dish to serve to dinner guests.


4 servings

Total Time

40 minutes

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Preheat grill to medium-high. Brush grill grate with oil.

Cook bacon in a large skillet until crisp; pour off all the drippings.

Whisk together oil, vinegar, sugar, scallions, lime juice, and pepper flakes for the vinaigrette; stir into bacon in skillet and cook to heat through. Off heat, stir in diced tomato; season with salt and pepper and keep warm.

Thread four scallops onto two 10-inch skewers for each kebab.

Grill scallops, covered, until cooked through, 34 minutes per side. Place a serving of Cheddar Polenta on each of four dinner plates. Top each serving with one kebab and drizzle vinaigrette over the top.


So the flavors are incorporated, whisk vinaigrette together first before adding to the skillet.


Because they’re rubbery when cooked, remove and discard the “feet” from the scallops.


Using two skewers for each kebab will keep the scallops from spinning or falling into the grill.

Nutritional Facts

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