Bacon BBQ Canapes Cheese Europe French Fry Grill Scallops Seafood

Scallop Kebabs

Scallop Kebabs
Written by Kate thecook

Scallop Kebabs cooked on the bbq or grilled take on a whole new flavour with a squeeze of lemon. Simple but exotic. Wrapping the bacon around the scallops add flavour, texture and extra body to the recipe. This has been used as a starter, appetizer, side dish and even a main dish. They are very versatile, are always popular and It is obviously a smaller version of surf and turf.

Scallop Kebabs Tip:

Also Never ever over cook the scallops as they will become rubbery. Literally,  1 minute one side and flip over to do the other side.  Make sure the pan is hot.

Scallop Kebabs

Scallop Kebabs

Surf and Turf in a few minutes. What more could you want.
4.80 from 106 votes
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Course: Canapes, Starter
Cuisine: British, French
Keyword: Bacon, Parmesan, Scallops, Seafood
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 327kcal



  • Cut the bacon into kebab size chunks. I have used gammon in the past to great success.
  • Skewer the scallops, alternating with the bacon pieces, and drizzle lightly with olive oil.
  • Season with salt and pepper (remember, the bacon is already salty) and roll in the grated Parmesan.
  • Grill over hot coals or under a preheated broiler until the edges of the bacon are sizzling and the scallops are firm and opaque, about 2 minutes per side.
  • Serve immediately, garnished with lemon wedges.


Sodium: 912mg | Sugar: 0.3g | Potassium: 37mg | Cholesterol: 116mg | Calories: 327kcal | Monounsaturated Fat: 2g | Polyunsaturated Fat: 0.3g | Saturated Fat: 5g | Fat: 10g | Protein: 51g | Carbohydrates: 1g