Bacon-Wrapped Scallops



  1. Soak wooden toothpicks in warm water while preparing the remaining ingredients.
  2. Combine the oil, garlic, and a sprinkle of salt and pepper in a bowl.
  3. Add the scallops to the marinade and toss to coat.
  4. Let the scallops sit in the bowl while cooking the bacon.
  5. Line a baking sheet with paper towels.
  6. Prepare a grill or turn on the broiler; medium-high and the rack 4 inches from the heat source.
  7. Brush the grates clean and grease them well.
  8. Broiling, grease a baking sheet with a thin film of oil.
  9. Put the bacon in a skillet over medium-high heat.
  10. Cook, turning until the slices are cooked lightly but flexible enough to wrap around a scallop, 5 to 10 minutes.
  11. Transfer the bacon to paper towels to drain.
  12. Repeat with the remaining bacon.
  13. Cut the bacon into pieces that will wrap around the scallops without overlapping too much.
  14. Wrap each piece around a scallop and secure it with one of the soaked toothpicks, stuck horizontally through the center.
  15. To grill: Put the scallops directly over the fire.
  16. To broil: Put the scallops on the prepared baking sheet and under the heat source.
  17. Cook, turning once, until they are lightly charred on both sides and a paring knife can be inserted with little resistance, 2 to 3 minutes per side.
  18. Serve right away, with the lemon wedges.