aem wrote:

>> It was scallops and oysters wrapped tightly in bacon, skewered and
>> grilled, served with lemon and some kind of red sauce for dipping that
>> was not cocktail, not bbq, something kind of in between.
>>
> As to the sauce it was probably something Creole, but the sauce remoulade
> I posted several days ago would also work.

That's what I was thinking initially, but then it occurred to me that any
number of alternate approaches could be taken: It would probably be good
with a spicy pineapple sauce, for example. A mignonette with champagne
vinegar and jalapeños would also add a nice piquancy.

Bob