Seriously, is there anything better than bacon-wrapped scallops? I mean what's not to like?
The combination of thick, juicy bacon and succulent sea scallops topped with a little smoked salt is pure perfection.
Make a salad with some roasted beets and goat cheese and open a bottle of crisp white wine. Just do it. You'll thank me.
Buy some sea scallops. If your scallops are large, as ours were, you will need one strip of bacon per scallop. If they are smaller, you can probably use half a strip of bacon per scallop.
Partially cook the slices of bacon (you want the bacon to be flexible and nowhere near crispy) and then wrap each scallop secure with a toothpick or on skewers. The bacon should overlap a little.
Broil the bacon-wrapped scallops, turning once, until the bacon is crispy and the scallops are opaque. Sprinkle with just a little sea salt. We like smoked salt on ours.