with warm bacon vinaigrette.

from Cuisine at home, August 2007

2 strips thick-slice bacon, diced
1/2 cup vegetable oil, divided
2 T. apple cider vinegar
2 T. sugar
1 t. fresh lime juice
8 jumbo shrimp, peeled, deveined, tails left on
4 sea scallops
2 T. garlic, minced
1 t kosher salt
1 t. ground black pepper
1 t. red pepper flakes
1 T. chopped fresh cilantro

Preheat grill to high.

Fry bacon for the vinaigrette in a large saute pan over medium-high heat. Pour off all drippings, leaving bacon bits in the pan.

Stir in 2 T. of the oil, vinegar, sugar, and lime juice. off heat, season with salt and pepper; keep warm.

Toss seafood with remaining oil, garlic, salt, pepper, and pepper flakes in a bowl. Thread shrimp and scallops onto separate metal skewers. Double skewer the scallops.

Grill scallops on both sides until cooked through, 3-4 minutes per side. Grill shrimp until cooked through, about 2 minutes per side. Remove seafood from skewers and arrange on plates, then drizzle with vinaigrette and sprinkle with cilantro.

September 10, 2008