- 12 large scallops
- White vinegar
- 12 slices thick-cut bacon
- About 1 cup grainy Dijon mustard
- Canola oil
Preheat oven to 425 degrees. Preheat grill to medium-high heat.
Rinse scallops under cold water and pat dry. If necessary, remove the scallop “foot” from the side of the scallop and discard.
Place 6 skewers in a shallow baking dish. Cover with water and a splash of white vinegar. Set aside.
Lay bacon on a foil-lined baking sheet in a single layer. Bake until brown but still pliable, about 10–15 minutes. Remove from oven and let cool slightly. Rub mustard all over the scallops. Wrap each scallop with one piece of bacon with the browned side facing in. Thread two bacon-wrapped scallops on each skewer through the bacon to hold it in place.
Oil the grill with some canola oil, and place the scallops on the hot grill, and cook on all sides until the bacon is crispy and scallops are barely cooked through (about 5-10 minutes).