中文菜谱：

烤五花肉带子卷

Summer is in the air. Let’s start grilling! O(∩_∩)O~

When we were living back in Michigan, we did a lot of camping. And one of our favorite camping foods is grilled scallops wrapped in bacon. Oh, trust me when I tell you that nothing tastes better than grilled scallops by the camping fire you built yourself. (I posted it here before: Interlochen camping 5: https://www.yankitchen.com/english-blog/camping5 )

After we moved to Texas, we haven’t a chance to go camping here yet. But I still grill a lot of scallops and bacon in the backyard.

Ingredients：

1 pound scallops (12 to 14 pieces)
1 pound pork belly/ or bacon
freshly ground black pepper
1 teaspoon rice cooking wine
salt to taste

Directions：

I usually grill scallops with bacon. This time, I decide to try regular pork belly. Asian people love to cook with pork belly, so that you can always find some awesome good quality pork belly from Asian grocery stores.

Freeze the pork belly until firm. Use a meat slicer to thinly slice it.

I am using ChefChoice 610. The thickness can be adjusted by a notch on the top.

Drizzle a teaspoon of rice cooking wine on top.

Scallops in Texas are one of the best I have ever had so far. They are fresh, tender with a buttery creamy texture.

Sprinkle both scallops and pork belly slices with salt and pepper. Wrap each scallop with one slice of pork belly. Secure with bamboo skewers.

Preheat grill to 400F/ 204C

Quickly brush the griddle with some oil. Add scallops.

There are 2 fishes in the background. Grilled fish is another of my favorite. O(∩_∩)O~

Soon pork belly turns color.

Excessive dripping fat from bacons may cause the grill to flare up. Keep a close eye on the grill. Flip them frequently if necessary to prevent burning or over cooking.

Shorter bamboo skewers might work better. Long ones get burnt anyway despite the fact I soak them in the water prior grilling.