Sweet scallops meet savory, smoky bacon. This is a dish that I would typically make on the Big Green Egg, but Bella is out of commission this week pending the completion of our new deck so i had to resort to using the broiler.
1 pound medium-ish sea scallops (about 18 to 20 scallops)
10 strips of bacon
1/4 cup teriyaki sauce
1-2 teaspoons barbecue rub (I used Dizzy Pig Tsunami Spin on this batch)
4 bamboo skewers (these flat skewers rock)
Soak the skewers in water for at least an hour.
Preheat the oven to 350°F.
Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
Place the bacon strips on a broiler pan and bake until they just start to get brown around the edges, but are still very pliable, about 10 to 12 minutes. Remove from the oven and set aside until cool enough to handle.
When the bacon is cool, slice each strip in half. Wrap each scallop with half a strip of bacon and thread onto a skewer. Get about 5 or 6 scallops on each skewer.
Set the oven’s broiler on low.
Arrange the bacon-wrapped scallops on a broiler pan. Sprinkle each side with barbecue rub. Broil 8 to 10 minutes per side, until the bacon is crispy and the scallops turn opaque.