Maple Glazed Scallops

photo by derek lo via flickr

There may not be any tastier way to eat crab than in a crab cake. And while many restaurants fail to grasp this basic concept, the only way to make a really good crab cake is to use — surprise — lots of fresh crab. These cakes fry up golden brown and they melt in your mouth, with the shredded meat providing the perfect amount of substance and that great crabby flavor you crave!

           INGREDIENTS

            METHOD

12 bacon slices, cut in half

24 large sea scallops (2 pounds)

1 cup maple syrup

2 tablespoons butter, melted

1 teaspoon grated orange rind

3-tablespoon fresh orange juice

1/8-teaspoon salt

Garnish: orange wedges

 

Partially cook bacon in a large skillet.

Wrap each scallop with 1 half-slice bacon. Set aside.

Bring syrup to a boil in medium saucepan over medium-high heat.

Cook, uncovered, until reduced to 2/3 cup (about 5 minutes.)

Remove from heat; stir in butter and next 3 ingredients.

Thread bacon-wrapped scallops onto 12 (10- to 12-inch) skewers; brush syrup mixture over kabobs.

 Coat grill grate with vegetable cooking spray; place on grill over medium-high heat (350 to 400).

Place kabobs on grate.

Grill kabobs, covered with grill lid, 3 to 4 minutes on each side or just until scallops are opaque, basting often. Garnish, if desired.

Yield: 6 servings.

 

 

Lighthouse Seafood is a family business, owned and operated by Tim and Heather O'Leary.

They have supplied Central Florida restaurants and residents with prime seafood for more than a decade.

Their commitment is to always have only the freshest seafood for your table.

Grouper  Snapper  Salmon  Shrimp  Tuna  Trout  Halibut  Cod  Stone Crabs  Blue Crabs

King Crab  Snow Crab  Clams  Oysters  Mahi  Swordfish  Florida Lobster  Maine Lobster

101 N. Country Club Rd.

Lake Mary, FL 32746

407.330.2425

8780 E CR 466

The Villages, FL 32162

352.751.1755