Are you an Outdoor Cooking Fanatic? Our Barbecue Sauce is second-to-none, tenderizing ribs and meats to perfection and flavoring meats with a spicy rum. Enjoy Grilled Stuffed Eggplant Grilled Herbed Potatoes and Garlic Grille. Like your seafood on the Pit? Try Grilled Scallops in Bacon, Grilled Lobster Tails, and Red Snapper Grille.
Sauces:
- Barbecue Sauce
- Mustard Grilling Sauce
- Lemon Dill Grilling Sauce
- Cajun Barbecue Sauce
Grills:
- Bacon-Crab "Kebobs"
- Barbecued Spare Ribs
- Barbecued Lone Star Beef Brisket
- Garlic Grille
- Grilled Corn with Chives
- Grilled Herbed Potatoes
- Grilled Lobster Tails
- Grilled Onions
- Grilled Potatoes
- Grilled Salmon Steaks
- Grilled Scallops in Bacon
- Grilled Shrimp
- Grilled Stuffed Eggplant
- Red Snapper Grille
- Shrimp in Foil
- Add Your Favorite Grilling Recipes
Here's a Sample Recipe from the Grilling Chapter; Enjoy!
Grilled Scallops in Bacon
(From The American Gourmet Collection Cookbook)
1 pound Scallops
1/4 cup melted Butter
2 tablespoons Lemon Juice
1/2 teaspoon Salt
Dash White Pepper
Bacon Slices, cut in half
Paprika
Toothpicks, soaked in water
1. Wash scallops and drain on paper toweling. Place in a medium mixing bowl.
2. In a small mixing bowl, combine melted butter, lemon jices, salt, and white pepper. Pour over scallops, stirring to coat, and let stand for 30 minutes.
3. Paritally cook bacon until the edges ruffle slightly, but are still flexible (this will prevent flame-ups on the grill).
4. Drain scallops. Wrap each scallop with a bacon half, holding in place with a wet toothpick.
5. Place scallops in an oiled wire broiler-basket. Sprinkle tops of wrapped scallops with paprika.
6. Broil over medium hot coals for 5 minutes. Turn and sprinkle other side with paprika.
7. Broil second side 5 to 7 minutes longer until bacon is crisp and brown. Serve hot. Serves 6.
