Recipe: Scallop and Bacon Kebabs with Chili-Onion Marinade

SCALLOP AND BACON KEBABS WITH CHILI-ONION MARINADE

"The onion marmalade and salad in this recipe are optional if you want a simpler dinner."

FOR THE MARMALADE (OPTIONAL):
5 medium onions, peeled, finely sliced
1/4 cup olive oil
1 bay leaf
4 jalapeno chilies, seeded, finely sliced
1 tablespoon sugar
Pinch salt
1 tablespoon red wine vinegar
1 tablespoon creme de cassis (optional)
1/4 teaspoon ground allspice
FOR THE SCALLOP AND BACON KEBABS:
12 medium scallops
1 Tablespoon olive oil
5 to 6 green onions, cut into 1-inch lengths
4 to 8 slices smoked pancetta (or bacon)
Freshly ground pepper
FOR THE SALAD (OPTIONAL):
2 Tablespoons olive oil
1 teaspoon rice vinegar
1 tablespoon chopped flat-leaf parsley
Mixed salad greens
Salt, freshly ground pepper

TO MAKE THE MARMALADE (OPTIONAL):
Combine onions, oil, bay leaf, chilies, sugar and salt in wide, heavy-bottomed skillet over medium-low heat. Cover; simmer until onions begin to soften, stirring occasionally, about 15 minutes.

Add vinegar, creme de cassis and allspice. Stir to combine; cook gently, without stirring, until onions are translucent, about 15 minutes longer. Remove from heat; cool. Refrigerate until ready to use. (Serve with the Scallop Skewers.)

TO PREPARE THE SCALLOP AND BACON KEBABS:
Prepare charcoal or gas grill. Soak bamboo skewers in water 30 minutes.

Trim scallops if necessary. Heat oil in skillet; cook green onions briefly to soften. Heat pancetta, if desired (if using bacon, cook it until limp in skillet).

For kebabs, place scallop and piece of green onion together; wrap with strip of pancetta. Pierce with bamboo skewer through diameter of scallop circle. Repeat with remaining scallops.

Place on grill; cook until scallops are opaque and lightly browned at edges, about 3 minutes per side.

TO MAKE THE SALAD (OPTIONAL):
Combine oil, rice vinegar and parsley. Toss with salad greens. Pile the salad on serving plates; top with several scallop skewers, Add spoonful of marmalade. Season with salt and pepper.

Makes 4 servings
Source: Kathleen Purvis to Knight Ridder/Chicago Tribune, August 30, 2000, Adapted from: Sticks and Skewers by Elsa Petersen-Schepelern