Yield: 4 main course servings or 6 appetizer portions
12 slices thick cut bacon
12 large sea scallops, adductor muscles removed
Salt and freshly ground black pepper
Fresh lemon juice
Skewers, either metal or bamboo, soaked in water for 20 minutes
Preheat the grill to medium.
The bacon needs to be precooked before cooking the scallops. You can cook on the grill or if preferable, your stovetop and finish it on the grill.
Any way works…but cook about 3 minutes per side and then let it cool. Once it’s cooled, roll scallops up jelly roll style so that the bacon is rolled around the edge of the scallop; put on a skewer for the grill; no more than three per skewer.
Season scallops with salt, pepper and sprinkle with lemon juice and place on the grill. Cook on each side for 2 minutes; watching time carefully…overcooked scallops are, well, inedible unless you like rubber!
Serve immediately; nice on a bed of lettuce or angel hair pasta seasoned with some olive oil, salt and pepper.