32 sea scallops
16 slices bacon
Thirty minutes before assembling your kebabs, put 4 bamboo skewers in water to soak.
If your scallops are wet, pat them dry with a paper towel. Put them on a plate and sprinkle them all over with the seasoning. Let them sit while you cut your bacon slices in half, making 32 shorter slices.
Wrap a half slice of bacon around each scallop, going around the circumference. As each one is wrapped, skewer it through where the bacon overlaps and out the other side, to hold. You'll put 8 bacon-wrapped scallops on each skewer. When all your kebabs are assembled, give the exposed flat faces of the scallops another quick sprinkle of seasoning.
Grill, turning once or twice, over a medium-hot grill. Cook until the bacon is done, and the scallops are fairly firm.
courtesy of: The Grilling Coach, Richard Myers, Executive Director, National Grilling Institute