BBQ Oysters Rockaffeller & Proscuitto Wrapped Scallops
| 1 | grill topper |
| ½ cup | Mayonnaise |
| ½ cup | yogurt |
| ½ cup | goat’s cheese, crumbled |
| salt and pepper | |
| 1 cup | double smoked bacon, finely diced |
| 1 small | onion, finely diced |
| 1 cup | blanched spinach, drained of excess moisture |
| 1 cup | Béchamel sauce |
| ½ cup | grated Swiss cheese |
| ½ cup | breadcrumbs |
| ¼ cup + ¼ cup | grated Parmesan cheese |
| 12 | oysters on the half shell (shucked and left in bottom shell) |
| 12 | jumbo sea scallops |
| 1 tbsp. | Bonedust BBQ Seasoning |
| 12 thin slices | proscuitto |
| 12 | Rosemary skewers |
| 1 tsp. | Cracked black pepper |
Whisk together the mayonnaise, yogurt, goats cheese and season with salt and pepper. Set aside.
Preheat grill to medium high heat.
Mix together the bacon, onion, spinach, béchamel, Swiss cheese, bread crumb and ¼ cup of Parmesan cheese.
Place the shucked oysters in their bottom shell onto the grill topper. Top each shell with a handful of spinach and cheese mix and top evenly with the other ¼ cup of Parmesan cheese.
Place the oysters on the topper into the grill and close the lid. Grill bake for 10 to 12 minutes, or until the cheese has melted and the tops are golden brown and slightly crisp. Remove from grill and allow to rest for 2 to 3 minutes before serving.
Season the scallops with Bonedust BBQ Seasoning, pressing the spices gently but firmly into the flesh. Wrap each scallop in a slice of proscuitto and skewer each one with a rosemary stick.
Place the scallop skewers onto the grill allowing the rosemary skewer end to hang off the edge of the grill and out of the flame. Grill for 3 minutes per side. Remove from grill and garnish with cracked black pepper. Serve with goat’s cheese dunk.
Serves 6 to 12
