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31. Around The World in 8 BBQs - Denmark

Posted in Recipes by Lee Wills on 19/03/2017

This week for #aroundtheworldin80bbqs we're being a little bit cheeky and claiming this cook for Denmark.

Sweet, tender scallops wrapped in streaky bacon and grilled on your Weber GBS Griddle, basted liberally with garlic butter and served alongside asparagus wrapped in yet more lovely Danish bacon.. oh, yes.

We're using some delicious Danish bacon to wrap our scallops and Asparagus but appreciate that this dish isn't necessarily of Danish origin, but who cares? Not us!


Bacon wrapped BBQ Scallops and Asparagus

MAIN INGREDIENTS

  • Salted butter
  • Minced Garlic
  • Scallops
  • Danish Bacon
  • Asparagus
  • A Lemon
  • Olive Oil

EQUIPMENT

To produce our Danish Scallops, we've used the following:

  • Weber Genesis S-330
  • Weber Gloves
  • Gourmet BBQ System Dutch Oven (7421)
  • Toothpicks

You can create this dish using a Griddle on any Weber GBS compatible BBQ.

A 57 charcoal MasterTouch for example or one of the three burner gas grills
such as the spirit, genesis or summit (with the correct grates).

IN THE KITCHEN

  • Microwave best quality butter for 20 seconds to soften; add a splash of olive oil and your garlic.
  • Mash up with a fork to combine - you now have your garlic butter ready for basting.
  • Wrap your scallops in bacon, use a toothpick to secure.
  • Repeat this process with your asparagus (no toothpick required).

AT THE BBQ

  • Set up your BBQ for indirect cooking.
  • Remove the central section of the GBS cooking grates and replace with the Gourmet BBQ System Griddle
  • Heat up the pan/BBQ with the lid closed for circa 10 minutes..
  • Turn all your burners on full, add your asparagus directly onto the cooking grates and grill for four minutes with the lid closed.
  • Open the lid, flip the asparagus to grill the other side for another 2-3 minutes with the lid closed.
  • Turn off the outside two burners and keep your middle burner on high.
  • Add your scallops and close the lid for 3 minutes.
  • Turn over, baste liberally with garlic butter and close the lid for a further 3 minutes.
  • Remove Scallops and Asparagus and serve piping hot, squeeze some fresh lemon juice over the top and dig in.


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