Name: Seafood Kabobs with Bacon-Wrapped Scallops on Lemon Dill Long Grain Ric
Ingredients: 4 lobster tails (4–5 oz each), shelled and cut into large chunks; 12 sea scallops, cleaned and dried; 12 slices thin-cut bacon; 2 tbsp olive oil; 1 tbsp fresh lemon juice; 1 tsp smoked paprika; 1 tsp garlic powder; Salt & cracked black pepper, to taste; Metal or soaked wooden skewers; 1 ½ cups long grain white rice (Carolina, jasmine, or similar); 3 cups chicken or seafood stock (or water + 1 bouillon cube); 2 tbsp butter; Zest of 1 lemon; Juice of ½ lemon; 2 tbsp fresh dill, chopped; Salt & pepper, to taste; Lemon wedges; Extra fresh dill

Ingredients

For the Kabobs

4 lobster tails (4-5 oz each), shelled and cut into large chunks
12 sea scallops, cleaned and dried
12 slices thin-cut bacon
2 tbsp olive oil
1 tbsp fresh lemon juice
1 tsp smoked paprika
1 tsp garlic powder
Salt & cracked black pepper, to taste
Metal or soaked wooden skewers

For the Lemon Dill Long Grain Rice

1 1/2 cups long grain white rice (Carolina, jasmine, or similar)
3 cups chicken or seafood stock (or water + 1 bouillon cube)
2 tbsp butter
Zest of 1 lemon
Juice of 1/2 lemon
2 tbsp fresh dill, chopped
Salt & pepper, to taste

Garnish

Lemon wedges
Extra fresh dill

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Instructions

1. Prepare the Scallops

Pat scallops dry thoroughly with paper towels.
Preheat oven to 375°F (190°C). Lay bacon slices on a parchment-lined baking sheet.
Par-cook bacon for 7–8 minutes — it should be partially cooked but still flexible.
Wrap each scallop with a slice of bacon, securing the ends with a toothpick. If using skewers, thread through the scallop so the bacon stays in place.

2. Prep the Lobster

Remove lobster meat from shells and cut into large bite-size chunks.
Toss lobster in a bowl with olive oil, lemon juice, smoked paprika, garlic powder, salt, and pepper.

3. Assemble the Kabobs

Alternate lobster chunks and bacon-wrapped scallops on skewers. Don’t overcrowd; leave space so heat circulates evenly.

4. Grill the Kabobs

Preheat grill (or grill pan) to medium-high and oil grates well.
Place kabobs on grill, turning occasionally, until lobster is opaque and bacon is crisp around scallops — about 8–10 minutes total.
Just before removing, squeeze fresh lemon juice over kabobs.

Lemon Dill Long Grain Rice

Rinse rice under cold water until the water runs mostly clear.
In a medium saucepan, bring stock and butter to a boil.
Stir in rice, reduce heat to low, cover tightly, and simmer 18–20 minutes until tender.
Remove from heat, let rest covered for 5 minutes, then fluff with a fork.
Stir in lemon zest, lemon juice, dill, salt, and pepper.

To Serve

Spoon rice onto each plate as a base.
Place seafood kabobs overtop.
Garnish with extra dill and lemon wedges.

Category: Seafood, NS Loyal, lobster, sides,recipes