Spread approximately 1 oz (28 g) of salmon shrimp mix onto one side of a cut scallop, making it uniform in thickness. Next, take another scallop and place it on top of the salmon shrimp mix, similar to assembling a burger. Repeat with remaining scallops and salmon shrimp mix. Return to the refrigerator and allow to rest for at least 1 hour.
Using the 1 tsp (5 mL) Bone Dust BBQ Spice, sprinkle the scallops. Wrap each scallop tightly with a slice of partially cooked bacon. Secure each with a toothpick.
Set the EGG for direct cooking at 500°F/260°C.
Grill scallops, over direct heat with the lid open, for 4–5 minutes. Turn scallops over and baste with Honey Orange Glaze. Continue to cook for approximately 4–5 minutes, basting a few more times until the scallops are just cooked through and the bacon is crisp. Remove from grill. Remove toothpick and serve immediately. Drizzle with extra Honey Orange Glaze.
Bone Dust BBQ Spice
“I’ve been making my Bone Dust BBQ Spice for many years and have included the recipe in many of my cookbooks. I use it for a variety of recipes throughout this book too. Many fans have told me how much they love Bone Dust. I love it too! Use it on ribs and chicken, steaks and chops. Have fun and get sticky!” –Ted Reader
1⁄2 cup (125 mL) paprika
1⁄4 cup (60 mL) chili powder
3 tbsp (45 mL) salt
2 tbsp (30 mL) ground coriander
2 tbsp (30 mL) garlic powder
2 tbsp (30 mL) white sugar
2 tbsp (30 mL) curry powder
2 tbsp (30 mL) hot mustard powder
1 tbsp (15 mL) freshly ground black pepper 1 tbsp (15 mL) dried basil
1 tbsp (15 mL) dried thyme
1 tbsp (15 mL) ground cumin
1 tbsp (15 mL) cayenne pepper
Mix together the paprika, chili powder, salt, coriander, garlic powder, sugar, curry powder, mustard powder, black pepper, basil, thyme, cumin and cayenne. Store in an airtight container in a cool, dry place away from heat and light.
Makes about 21⁄2 cups (625 mL)