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Grilled Shrimp & Scallops With Warm Bacon Vinaigrette

The scent of the ocean mingled with the smoky aroma of bacon always transports me back to summer evenings on the Outer Banks. My grandfather, a seasoned fisherman and grill master, would whip up this very dish after a long day on the water. The sweetness of the grilled seafood, the salty bacon, and the tangy vinaigrette – it was pure coastal perfection, a taste of sunshine and family that I cherish to this day. It’s a recipe born of simplicity and fresh ingredients, a dish that’s both elegant and comforting.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 8-10 minutes
Total Time: 23-25 minutes
Servings: 4
Yield: 4 servings
Dietary Type: Pescatarian

Ingredients

2 slices thick-sliced bacon, diced
½ cup vegetable oil, divided
2 tablespoons apple cider vinegar
2 tablespoons sugar (or 2 tablespoons Splenda sugar substitute)
1 teaspoon fresh lime juice (not the bottled kind)
8 jumbo shrimp, peeled, deveined with tails left on
4 sea scallops
2 tablespoons garlic, minced
1 teaspoon kosher salt (to taste)
1 teaspoon ground black pepper (to taste)
1 teaspoon crushed red pepper flakes (to taste)
1 tablespoon chopped fresh cilantro

Equipment Needed

Large sauté pan
Mixing bowl
Metal skewers (or wooden skewers, soaked in water)
Grill

Instructions

Preheat your grill to high heat. Make sure the grates are clean to prevent sticking.
Prepare the bacon vinaigrette: In a large sauté pan, fry the diced bacon over medium-high heat until crispy. This should take about 5-7 minutes. Keep a close eye on the bacon to prevent burning.
Once the bacon is crisp, carefully pour off all drippings, leaving the crispy bacon bits in the pan. This step is crucial for achieving the right balance of flavor in the vinaigrette.
Stir in 2 tablespoons of vegetable oil, the apple cider vinegar, the sugar (or sugar substitute), and the fresh lime juice into the pan with the bacon bits. The sugar will dissolve quickly in the heat.
Remove the pan from the heat. Season the vinaigrette generously with kosher salt and ground black pepper to taste. Keep the vinaigrette warm while you prepare the seafood. A low setting on the stovetop works, but be careful not to let it simmer and reduce too much.
Prepare the seafood: In a mixing bowl, toss the shrimp and scallops with the remaining vegetable oil (about ¼ cup), the minced garlic, kosher salt, ground black pepper, and crushed red pepper flakes. Make sure the seafood is evenly coated with the seasonings.
Thread the seafood onto skewers: Thread the shrimp and scallops onto separate metal skewers. This prevents overcooking either one, as they cook at slightly different rates. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.
Grill the scallops: Place the scallop skewers on the preheated grill. Grill for about 3-4 minutes per side, until cooked through. The scallops should be opaque and slightly firm to the touch. Avoid overcooking, as they can become rubbery.
Grill the shrimp: Place the shrimp skewers on the preheated grill. Grill for about 2 minutes per side, until cooked through. The shrimp should be pink and opaque. Overcooked shrimp is tough, so watch them carefully.
To Serve: Remove the grilled shrimp and scallops from the skewers and arrange them artfully on plates. Drizzle generously with the warm bacon vinaigrette and sprinkle with the chopped fresh cilantro.
Serve immediately and enjoy! Consider serving this dish with yellow rice, fried ripe plantains (maduros), and a simple salad of red peppers and sliced tomatoes. A crisp, dry white wine would be the perfect accompaniment.

Expert Tips & Tricks

Don’t overcrowd the grill: Grilling in batches helps maintain the heat and ensures even cooking.
Pat the scallops dry: Before tossing with oil and seasonings, pat the scallops dry with paper towels. This helps them develop a nice sear on the grill.
Use a meat thermometer: For perfect scallops, aim for an internal temperature of 120-125°F (49-52°C).
Make the vinaigrette ahead: The vinaigrette can be made up to a day in advance. Simply reheat gently before serving.
Adjust the spice level: If you’re not a fan of heat, reduce or omit the crushed red pepper flakes.
Prevent sticking: Brush the grill grates with oil before grilling the seafood to prevent sticking.

Serving & Storage Suggestions

Serve the grilled shrimp and scallops immediately after cooking for the best flavor and texture. The warm bacon vinaigrette is best served warm; it will thicken as it cools.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Reheating: Gently reheat the shrimp and scallops in a skillet over low heat, or in the microwave at 50% power in 30-second intervals, until just warmed through. Be careful not to overcook them during reheating, as they can become tough. The vinaigrette can be gently reheated in a saucepan or in the microwave.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	415 kcal	21%
Total Fat	28g	43%
Saturated Fat	6g	30%
Cholesterol	140mg	47%
Sodium	700mg	29%
Total Carbohydrate	12g	4%
Dietary Fiber	1g	4%
Sugars	10g
Protein	30g	60%

Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

Spicy Shrimp & Scallops: Add a pinch of cayenne pepper to the seafood marinade for an extra kick.
Lemon-Herb Vinaigrette: Substitute lemon juice for lime juice and add fresh herbs like thyme or oregano to the vinaigrette.
Grilled Pineapple Salsa: Top the grilled seafood with a vibrant grilled pineapple salsa for a tropical twist.
Vegetarian Option: Grill halloumi cheese or large portobello mushroom caps instead of seafood and top with the bacon vinaigrette (or omit the bacon for a completely vegetarian option).
Maple-Bacon Vinaigrette: Substitute maple syrup for the sugar for a richer, more complex flavor.
Different Seafood: Try this recipe with other types of seafood, such as tuna steaks or swordfish. Adjust the grilling time accordingly.

FAQs (Frequently Asked Questions)

Q: Can I use frozen shrimp and scallops?
A: Yes, but be sure to thaw them completely and pat them dry before marinating and grilling. This will help them cook more evenly and prevent them from becoming watery.

Q: Can I make this recipe without a grill?
A: Absolutely! You can pan-sear the shrimp and scallops in a hot skillet with a little oil until cooked through. The bacon vinaigrette is prepared the same way.

Q: What if I don’t have apple cider vinegar?
A: White wine vinegar or rice vinegar can be used as a substitute for apple cider vinegar in the vinaigrette.

Q: How do I know when the scallops are done?
A: Scallops are done when they are opaque throughout and slightly firm to the touch. Avoid overcooking, as they can become rubbery. The internal temperature should reach 120-125°F (49-52°C).

Q: Can I use bacon bits from a jar instead of cooking bacon?
A: While you can, the flavor will be significantly better if you use freshly cooked bacon. The rendering of the bacon fat is crucial to the overall flavor of the vinaigrette.

Final Thoughts

This Grilled Shrimp & Scallops with Warm Bacon Vinaigrette is a dish that’s greater than the sum of its parts. The simple combination of fresh seafood, smoky bacon, and tangy vinaigrette creates a truly unforgettable flavor experience. Don’t be intimidated by the seemingly fancy presentation – this recipe is surprisingly easy to make at home. Give it a try, and I guarantee you’ll impress your family and friends. I encourage you to share your own variations and feedback. And, if you’re feeling ambitious, pair it with a homemade key lime pie for a truly memorable meal.

Grilled Shrimp & Scallops With Warm Bacon Vinaigrette Recipe