- 3 pounds (U-10 size) dry-pack scallops
- 30 strips bacon
30 wood skewers, soaked in water
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.