Preparation:

Soak the toothpicks in water for about 30 minutes, so they don't burn on the grill.

Parboil the bacon strips for about 3 minutes and set aside.

Wrap a piece of blanched bacon around each scallop and thread with a toothpick to keep together. Transfer the wrapped scallops onto a plate.

Sprinkle the scallops with sage and drizzle with the olive oil and lemon juice.

Grill the scallops for 2 to 3 minutes per side over a medium hot fire.

Remove the scallops from the grill and serve hot with lemon wedges.

Servings: 1 dozen
Source:
Submitted by: Recipe Group Member
Date:

•