Grilled Bacon Wrapped Scallops

Ingredients

• 12 large sea scallops (side-muscles removed)
• 1 tablespoon olive oil
• 1/4 teaspoon fine sea salt (or 1/2 teaspoon kosher salt)
• 1/4 teaspoon freshly ground black pepper
• 6 slices bacon (halved crosswise (see recipe note #1))
• avocado oil (or other high heat vegetable oil for brushing grill grates)
• 1 lemon (cut into wedges, optional)

Instructions

1. 1

   Preheat a gas grill to medium-high, 425˚F. If using bamboo skewers, soak in water for at least 30 minutes. (Or use metal skewers.)

2. 2

   Meanwhile, add scallops, olive oil, salt and pepper to a medium bowl; toss gently to coat.

3. 3

   When the grill reaches temperature, turn off burners in one area to create an indirect heat zone (to minimize grease flare ups). Arrange bacon slices on grill over indirect heat, leaving some space between each. Grill bacon with the lid open, 5 to 6 minutes depending on the thickness. (It should still be pliable when you remove it from the grill.) Transfer bacon to a clean plate.

4. 4

   Turn burners back on; close grill lid and reheat to 425˚F.

5. 5

   When partially cooked bacon slices are cool enough to handle (a few minutes after you remove from grill), wrap each slice of bacon around the edges of one raw scallop and thread onto a metal skewer (or bamboo skewer soaked in water for 15 minutes or more). Repeat with remaining scallops (3 scallops per skewer), leaving a little room between each. Transfer skewers to a clean plate as you go.

6. 6

   When you're ready to grill, brush grates lightly with oil. Cook scallops over direct heat, 3 to 4 minutes on each side until scallops are just cooked through and bacon is crisp (6-8 minutes total). (Recipe note #2) Transfer to clean platter or plate and serve with lemon wedges if desired.