Skewered Scallops & Bacon
8-ounces fresh or frozen unbreaded scallops (24)
3 tbsp. butter or margarine, melted
2 tbsp. lemon juice
12 bacon slices, halved crosswise (12 oz.)
Thaw scallops, if frozen. Remove any shell particles and wash thoroughly. Combine butter, lemon juice, and pepper. Pour marinade over scallops. Cover; let stand at room temperature for 30 minutes. Drain scallops; reserve marinade. In skillet partially cook bacon. Drain on paper towels and cool. Warp each scallop with a half slice of partially cooked bacon. On six skewers thread bacon-wrapped scallops, securing bacon with skewer and allowing some space between each scallop. Sprinkle with paprika. Grill over hot coals, bacon side down, about 5 minutes. Turn, using spatula; baste with marinade. Grill till bacon is crisp and brown, about 5 minutes more. Serves 6.