This is really quite simple, but it requires sourcing quality scallops. These were fresh from a seafood market but I usually grab a bag of frozen sea scallops when I see them on sale.
What to do:
Cut bacon strips in half and wrap each scallop. Secure with cocktail pick so that bacon is secure around scallop and will hold around scallop when shrinked from cooking. I season with Zest Coast original. Salt and pepper is fine but the seasoning blend adds flavor and color. Brush with glaze.
Cook under broiler for about 12 to 15 minutes. Baste with glaze half way through cooking. Check temp at around 12 minutes and pull when scallops are around 115 to 120 degrees. "Carryover cooking will add another 10 to 15 degrees, for an ideal final temperature of 125 to 130 degrees.”—Cook’s Illustrated, Sept., 2011
The tricky part is using thin bacon so that it gets done before the scallops over cook. So you don't want a lot of overlap of the bacon to aid cooking time. But the key thing is not over cooking the scallops. USE A THERMOMETER!
Zest Coast recommends Thermapen® Mk4