Bacon Wrapped Shark/Scallop Kebabs w/ Jack Daniel’s Glaze
INGREDIENTS/PREPARATION/COOKING PROCESS/COMPLIMENTS/GARNISH – PLACE IN PROPER TIME
|1lb||Shark, cut into 2oz chunks|
|1 lb||Jumbo scallops (U10)|
|¼ cup||BBQ seasoning|
|2 tbsp.||cilantro, chopped|
|1 tbsp.||Sage, chopped|
|1||Orange, segmented and juiced|
|¼ cup||Brown sugar|
|4 oz||Jack Daniels|
|16 slices||Bacon, precooked|
Cut shark meat into 2 inch chunks approximately 2 oz each.
In a bowl combine, shark chunks, scallops, bbq seasoning, cilantro, sage and orange juice. Mix gently to coat and let stand for 15 minutes.
Meanwhile in a small saucepot melt the butter over medium high heat. Add the shallots and garlic and sauté for 2 to 3 minutes until tender. Add the brown sugar, honey and Jack Daniel’s and bring to a boil. Reduce heat too low and simmer for 10 minutes. Remove from heat and let cool slightly.
Wrap each scallop and each chunk of shark meat with a slice of partially cooked bacon and skewer alternating scallop and shark onto metal or bamboo skewers. Two of each per skewer.
Grill for 4 to 5 minutes per side until just cooked through basting with reserved Jack Daniel’s sauce.