Send BBQ Accessories to Family & Friends across Canada
For your convenience, the products below are available for immediate shipping. Please call us at (604) 468-8227 to place your order over the phone.
Shipping cost is $10 and up per order for most places in Canada. We will ship your product(s) to the address you provide. We are happy to combine shipping for multiple purchases! We can also gift wrap for an additional charge. To verify stock availability and to place your order, please contact us at (604) 468-8227 or email us at firstname.lastname@example.org.
8 Slices of bacon, about 1/2 lb (250g) cut into 3" lengths
1 lb (500g) skinless salmon fillets, about 1" thick
1 lb sea scallops (500g)
1/4 cup 60 ml) olive oil
2 tbsp fresh lemon juice
2 tbsp chopped fresh sage or 1 tsp dried sage
1/2 tsp salt
1/4 tsp freshly ground pepper
Blanching bacon - boiling it briefly in water - removes some of its fat and salt and tames its smoky flavor. Fill a saucepan two-thirds full with water and bring to a boil over high heat using your side burner. Add the bacon and blanch for 3 minutes. Drain and rinse with cold water and pat dry with a paper towel. Set aside. Run your fingers over the salmon fillets to detect any errant bones; remove and discard any bones you find. Cut the salmon into 1-inch cubes. If the small, flat muscle, or "foot", is still attached to the sides of each scallop, use your fingers or a small, sharp knife to remove and discard it. Place the scallops in a bowl with the salmon and add the olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes. Preheat the grill to medium. Remove the scallops and salmon from the marinade; reserve the marinade. Wrap a piece of bacon around each scallop and each piece of salmon. Alternate the bacon-wrapped scallops and salmon on 4 - 6 skewers. Arrange the skewers on the rack. Grill, turning frequently and brushing two or three times during the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and thescallops and salmon are just opaque throughout, about 8 minutes total. To serve, transfer to a warmed platter and serve at once with lemon wedges Makes 4 - 6 servings.