Big Green Egg Recipe of the Month, Scalllops | Pool Stop, Rockwall, TXBacon Wrapped Scallops

What you need

Cookie sheet, lined with parchment or plastic wrap Food processor
8 toothpicks

8 slices smoked bacon
8 fresh jumbo scallops, U10 size, trimmed of muscle

Honey Orange Glaze 
1 orange
1⁄4 cup (60 mL) honey 1 tbsp (15 mL) mirin
1 tsp (5 mL) chopped fresh thyme
1⁄2 tsp (2 mL) freshly ground black pepper
1 green onion, finely chopped
Sea salt to taste
4 oz (115 g) fresh salmon, boneless and skinless
4 oz (115 g) fresh shrimp, peeled and deveined
2 tbsp (30 mL) heavy cream (35% MF)
1 tsp (5 mL) tapioca starch
Pinch of sea salt
Pinch + 1 tsp (5 mL) Bone Dust BBQ Spice (page 212)


Set the EGG for indirect cooking at 300°/149°C.

Fry the bacon on a Half Moon Griddle until it is just starting to get crispy, about halfway done. Drain on paper towels. Set aside.

Rinse the scallops, drain well and pat dry with paper towels. Place the scallops on prepared cookie sheet and place in the freezer for 10 minutes to get the scallops very cold.

Remove scallops from the freezer and slice each of them in half through the middle. Place in the refrigerator.

Zest the orange and squeeze its juices into a bowl. You will need about 1⁄4 cup (60 mL) of juice for the Honey Orange Glaze. Add the honey, mirin, thyme, black pepper and green onion. Season to taste with a little bit of sea salt. Set aside.

Cut the salmon into 1-inch (2.5 cm) chunks and coarsely chop the shrimp. Place the salmon and half of the shrimp into a food processor. Add the cream, tapioca starch, salt and a pinch of Bone Dust BBQ Spice. Pulse until smooth, about 30 seconds to a minute. Transfer salmon and shrimp purée to a bowl. Add remaining chopped shrimp and mix well. Mixture should be sticky and look chunky.

Spread approximately 1 oz (28 g) of salmon shrimp mix onto one side of a cut scallop, making it uniform in thickness. Next, take another scallop and place it on top of the salmon shrimp mix, similar to assembling a burger. Repeat with remaining scallops and salmon shrimp mix. Return to the refrigerator and allow to rest for at least 1 hour.

Using the 1 tsp (5 mL) Bone Dust BBQ Spice, sprinkle the scallops. Wrap each scallop tightly with a slice of partially cooked bacon. Secure each with a toothpick.

Set the EGG for direct cooking at 500°F/260°C.

Grill scallops, over direct heat with the lid open, for 4–5 minutes. Turn scallops over and baste with Honey Orange Glaze. Continue to cook for approximately 4–5 minutes, basting a few more times until the scallops are just cooked through and the bacon is crisp. Remove from grill. Remove toothpick and serve immediately. Drizzle with extra Honey Orange Glaze.

Makes 8


Bone Dust BBQ Spice

“I’ve been making my Bone Dust BBQ Spice for many years and have included the recipe in many of my cookbooks. I use it for a variety of recipes throughout this book too. Many fans have told me how much they love Bone Dust. I love it too! Use it on ribs and chicken, steaks and chops. Have fun and get sticky!” –Ted Reader


1⁄2 cup (125 mL) paprika
1⁄4 cup (60 mL) chili powder
3 tbsp (45 mL) salt
2 tbsp (30 mL) ground coriander
2 tbsp (30 mL) garlic powder
2 tbsp (30 mL) white sugar
2 tbsp (30 mL) curry powder
2 tbsp (30 mL) hot mustard powder
1 tbsp (15 mL) freshly ground black pepper 1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) cayenne pepper


Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, mustard powder, black pepper, basil, thyme, cumin and cayenne. Store in an airtight container in a cool, dry place away from heat and light.

Makes about 21⁄2 cups (625 mL)
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