This recipe was designed for the Big Green Egg, but it will work in a conventional oven as well…

1 lb Sea Scallops (should be around 24)

1 lb lean bacon (we prefer Louis Rich Turkey Bacon)

Your favorite rub (we prefer Chef Paul’s Seafood Magic)

½ cup lemon juice

½ cup maple syrup

24 toothpicks (soaked in water for at least 30 minutes)

Take a piece of bacon and wrap it around each scallop.  It may wrap twice, but that’s OK.

Secure the bacon with a toothpick.

Sprinkle the exposed ends of the scallops with the rub.

Place all the scallops into a container so that they are touching.

Mix the lemon juice and maple syrup and pour over the scallops.

Cover and place in the refrigerator for 3-4 hours.

Place the scallops onto a seafood grill (or use a sheet of aluminum foil with holes punched into it over a regular grill) over a drip pan.

Cook for 30 minutes at 375°F.

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