Ingredients

• 3 pounds (U-10 size) dry-pack scallops
• 30 strips bacon

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Instructions

1. Special equipment: 30 wood skewers, soaked in water
2. On a hot grill, sear the scallops until edges start to caramelize. Wrap each scallop in a strip of bacon and secure with skewer. Return to grill until bacon is cooked and inside of scallop is opaque. Serve with your choice of dipping sauce.