- 1 package bacon
- 1 lb scallops, rinsed and dried
- 2 Tbsp fresh sage, minced
- ¼ cup extra virgin olive oil
- 1 large lemon, cut into wedges
Soak toothpicks in water for about 30 minutes to insure they do not burn on the grill.
In a 12″ sauté pan, bring 2″ of water to a simmer. Place the bacon strips in the water and parboil* the bacon strips for about 3 minutes. Set aside. Wrap pieces of bacon around each scallop and thread with a toothpick to keep together. Transfer the wrapped scallops onto a baking sheet (with sides). Grill the scallops for 2-3 minutes per side over a medium hot fire. Remove the scallops from the grill and serve hot with lemon wedges.
*Partially cooking food to boiling it in water before it is finished cooking using another method.