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Marinated Scallops Wrapped in Bacon

Reviewed: Feb. 12, 2010
I made this for my menu of upscale Super Bowl food. I used large frozen scallops (thawed in cold water over 1.5 hours) and marinated them for only 15 minutes as a previous reviewer recommended to keep the scallop tender. I also bought thick-sliced applewood smoked bacon and cooked it a bit longer than the 8 minutes to render the fat. The end result was phenomenal! The scallops were cooked perfectly, the bacon wasn't chewy or gummy, and they were gone within minutes. Totally making this for my next family gathering.
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