With
this cooking holiday in the beautiful and relaxing Dordogne
region of South West France you will learn to cook like
a pro . . . experience the finest of wines, great food
and the traditional markets as you take your culinary
skills to the next level.
This
recipe comes from CooksRecipes.com
the top recipe site run by Hope Pryor (see
Biography page). You will find several of
the recipes featured on Hub-UK
but these are only a small sample of the first
class selection of recipes you will find on
this first class site run by someone who truly
loves cooking. To visit CooksRecipes.comclick
here.
Ingredients
8
slices bacon, about 8 ounces, cut into 3-inch
lengths
1 pound skinless salmon fillets, about 1-inch
thick
1 pound sea scallops
1/4 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh sage or 1 teaspoon
dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
lemon wedges, garnish
Method
Fill
a saucepan two-thirds fill with water and
bring to a boil over high heat. Add the bacon
and blanch for 3 minutes. Drain, rinse with
cold water and pat dry with paper towels.
Set aside.
Run
your fingers over the salmon fillets to detect
any errant bones; remove and discard any bones
you find. Cut the salmon into 1-inch cubes.
If the small, flat muscle or "foot"
is still attached to the sides of each scallop,
use your fingers or a small, sharp knife to
remove and discard it. Place the scallops
in a bowl with the salmon and add the olive
oil, lemon juice, sage, salt and pepper. Toss
to combine and coat the fish. Cover and refrigerate,
tossing once or twice, for about 30 minutes.
Prepare
a fire for direct-heat cooking in a grill.
Position the grill rack 4 to 6 inches above
the fire.
Remove
the scallops and salmon from the marinade;
reserve the marinade. Wrap a piece of bacon
around each scallop and each piece of salmon.
Alternate the bacon-wrapped scallops and salmon
on 4 to 6 skewers.
Arrange
the skewers on the rack. Grill, turning frequently
and brushing two or three times during the
first 4 minutes of cooking with the reserved
marinade, until the bacon is lightly browned
and sizzling and the scallops and salmon are
just opaque throughout, about 8 minutes total.
To
serve, transfer to a warmed platter and serve
at once with lemon wedges.
Note:
Blanching bacon (boiling it briefly in water)
removes some of its fat and salt and tames its
smoky flavor.
