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 Butter
  • 2 Shallots, chopped
  • 2 tbsp Garlic
  • ¼ cup Brown sugar
  • 2 tbsp Honey
  • 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.

Serves 4

bacon-wrap-shark