Aside from that, you make these babies pretty much the same way you make the appetizer version, except you are using a skewer instead of a toothpick. Get nice big sea scallops (and if you can, ask for dry scallops. Dry scallops are fresh scallops that haven’t been treated with preservatives and they taste a whole lot better. Wet scallops aren’t the end of the world if that’s all you can find though). Wrap them with a strip of half-cooked bacon and thread them onto a metal skewer, or a wooden skewer that has been soaked with water. The soaked with water part ensures that the wooden skewer doesn’t burst into flames, which could put a damper on your dinner. I was able to fit three on a skewer, which made for a perfect portion for each person.
Now brush them with olive oil, grind on a little fresh pepper and put them on a medium-high grill bacon side down for about 4 minutes per side – you want the bacon nice and crispy. By then the scallops should also be done (they should not be transparent looking at all) but if you think they still need a little cooking, put the skewer scallop side down until the scallops look done.
I like to serve these with a squeeze of fresh lemon and some chives, and a drizzle of balsamic vinegar would also be heaven. When I have a kitchen, I put the skewers down on a bed of rice and do the drizzling so it hits some of the rice too. But I don’t. Have a kitchen. Did I mention that?
Love my grill!