Apple & Bacon Scallop Skewers

Apple & Bacon Scallop Skewers

Posted by Sharona Lomberg on

The National Honey Board developed this creative and delicious surf and turf recipe combining an amazing assortment of flavors.

Serves 4


  • 8 oz. guava concentrate, thawed
  • 3-4 oz. Lehua honey
  • 12 pieces apple smoked bacon, par cooked (baked halfway)
  • 24 pieces, 20-30 count scallops
  • 1 cup honey-guava teriyaki sauce (see recipe)
  • chili powder, as needed for
  • garnish
  • chive oil, as needed for
  • garnish
  • chives, chopped for garnish


  1. Mix honey and guava concentrate in a small sauce pan, bring to a simmer for 6-8 minutes.
  2. Take off heat and let cool. Pour into squirt bottle. 3. Cut cooled, par-baked bacon in half. Wrap each scallop in 1⁄2 piece of bacon and skewer with a 5” bamboo skewer, putting two wrapped scal- lops on each skewer. Place skewers on a sheet pan, squirt half of the guava-honey glaze on the skewers and bake to medium-rare at 450°F.
  3. When out of the oven, place a small pool of teriyaki sauce in the center of 4 plates; make a squiggle design with the other half of the guava-honey sauce on top of the teriyaki; drizzle around that with chive oil, sprinkle with chili powder and build the skewers: 2 side by side, and the third sticking out of one of the horizontal skewers, standing up in the air. Sprinkle with chopped chives.



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