You can spear and grill these brochettes on lavender stems instead of wooden skewers. Healthy Grilling Recipes

Dominique Macquet
June 2000

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Recipe Summary

Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Soak 16 wooden skewers in water for at least 30 minutes. Light a grill.

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  • In a large skillet, cook the bacon over moderate heat, stirring, until crisp, about 15 minutes. Drain the bacon on paper towels. Transfer 1 tablespoon of the bacon fat to a medium bowl. Whisk in 2 tablespoons of the olive oil and the vinegar. Season with salt and pepper.

  • Cook the haricots verts in a saucepan of boiling salted water until crisp-tender, about 4 minutes; drain and rinse in cold water. Pat dry. Transfer to the vinaigrette and toss to coat.

  • In a bowl, toss the scallops with the remaining 2 tablespoons of oil. Thread 3 scallops onto 2 parallel skewers; repeat to make 8 brochettes. Season the brochettes with salt and pepper and grill over moderate heat until the scallops are medium rare, 2 to 3 minutes per side.

  • Mound the haricots verts on 8 plates. Top each salad with a brochette, sprinkle with the bacon and serve.

Suggested Pairing

A creamy Chardonnay makes a like-with-like pairing with the rich bacon vinaigrette. The wine's acidity keeps the combination refreshing.