Scallop Kebabs

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            FOOD FUNNY
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Thanks to George in Poughkeepsie for sharing these with us:

I love cooking with wine. Sometimes I even add food to it.

A balanced diet is a cookie in each hand.

Middle age is when broadness of the mind and narrowness of the
waist change places.

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            TODAY'S RECIPE
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Always be sure to smell scallops before you buy them - they
should have only a faint aroma of the sea. And avoid those that
are sitting in a puddle of milky liquid, a sure sign that they have
been chemically treated to make them whiter and absorb water.
At the price we pay for scallops these days, that's expensive water.

Scallop Kebabs

1-1 1/2 lbs (450-675 g) sea scallops
2-3 slices partially cooked bacon, cut into 1-inch (3 cm) pieces
Olive oil
Salt and freshly ground pepper to taste
About 1/4 cup (60 ml) freshly grated Parmesan cheese
Lemon wedges for garnish

Skewer the scallops, alternating with the bacon pieces, and
drizzle lightly with olive oil. Season with salt and pepper (remember,
the bacon is already salty) and roll in the grated Parmesan. Grill
over hot coals or under a preheated broiler until the edges of the
bacon are sizzling and the scallops are firm and opaque, about 2
minutes per side. Serve immediately, garnished with lemon wedges.
Serves 4 to 6.
Received on Fri May 27 09:33:10 2005