Ingredients

16 large dry-packed sea scallops 8 pieces center cut bacon, at room temperature 4 Grill Friends Double Kabob Skewers or 8 bamboo skewers, soaked in water

Methods/steps

Grilling Method: Indirect/Medium Heat

Remove scallops from packaging and layout the bacon. Using the Grill Friends Double Kabob Skewers or two bamboo skewers, thread a slice of bacon on each of the skewers (like a ladder on each side of the food) add one scallop and thread the bacon between the scallop. Repeat three times per skewer for a total of three scallops threaded with the piece of bacon. The bacon will be threaded back and forth, up, under and over the scallops. (If using the bamboo skewers, you will end up with 4 kabobs that have skewers on both sides like the outside of a ladder—think about the food as the rungs of a ladder.)

Place kabobs directly on the cooking grate. Grill about 6 minutes per side, turning once halfway through the cooking time. When the bacon is browned and the scallops are cooked through, remove kabobs from grill and serve immediately.

Note: If you are using thick-cut bacon or want really crispy bacon, pre-cook the bacon for a few minutes before wrapping the scallops.