' Dunham Cellars - Scallop Kebobs

Scallop Kebobs

Scallop, Bacon and Shrimp Kebobs

June 2006


12 large scallops
12 slices smoked Canadian bacon
12 raw jumbo shrimp, peeled and deveined
Juice of 1 lemon
2 Tablespoons oil
Coarsely ground black pepper

Red Chili Yogurt Sauce:

3 slices bread, crusts removed, soaked in water
2 cloves garlic, finely chopped
1 red chili, seeded and chopped
1 large can red pimiento
3 Tablespoons olive oil
⅔ cup plain yogurt


Wrap each scallop in a slice of bacon and thread onto skewers, alternating with the shrimp.

Mix the lemon juice, oil, and pepper, and brush over the kebobs.  Cook on a wire rack over medium hot coals 15 - 20 minutes.  Turn frequently and cook until the bacon is lightly crisp and the scallops are just firm.

Meanwhile, prepare the sauce.  Squeeze the bread to remove the water and place the bread in blender. Add the garlic, chili, and pimiento and blend well.

With the machine running, pour in the oil through the funnel in a thin, steady stream. Keep the machine running until the mixture is a smooth, shiny paste.

Combine with the yogurt and mix well.

Serve with the kebobs.

Serves 4