While this can be something that you can whip up on a night after work, I made it as part of a special meal for Valentine's Day with David. It was my first time making them and whew, they were good. Anything that combines seafood and bacon? I'm there. Especially when the recipe is as easy as this.
I didn't have a grill when I made them but, looking back on it, I'm happy about that. They had a bit more flavor from the oven than I think something would have if I had put it on the grill. And throwing a bit of Kerrygold on them right before they finished may have helped a little, too.
If you have trouble finding the larger scallops, ask the seafood guy directly. I know that it's hard sometimes to ask someone when you're grocery shopping (for me it's the quiet part of my day so I like to keep to myself) but that's where they store 'em. I promise.
Bacon Wrapped Scallops
12 pieces/1 pack of thick-cut bacon
12 large scallops
36-48 toothpicks or 12-24 bamboo skewers soaked in water (soak for 5-10 minutes)
1-2 tablespoons of melted butter -- I use Kerrygold but you can use normal butter if you're comfortable with that
Pepper to taste
Heat the oven to 350°. Lay the bacon strips down and sprinkle pepper to taste throughout the strips (no salt -- there is already enough in the bacon!). Wrap each scallop into the pieces of bacon side-to-side. Push 3-4 toothpicks or 1-2 skewers in as you finish wrapping each scallop to make sure that it does not fall apart. You will know as you begin to push in each skewer if they are not wet enough as they will start to splinter/break into the scallop. If that is so, put them back into the water for 5 or so minutes until they do not splinter anymore. Place all scallops on a tray and place into oven for 12-15 minutes or until the bacon and scallops are both beginning to turn golden. They will sizzle a bit but this is normal (it is bacon in there, by the way). For the last minute or two, take some of the melted butter and brush it over the tops of each scallop for some added flavor. When they are done, transfer to a plate and let them cool. Serve hot and with some more melted butter.
And maybe serve with a lobster, if you're feeling like it. They pair pretty well together.