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
