24 large sea scallops, rinsed, and muscle removed if necessary
8 slices bacon, each slice cut into thirds
Marinade: In a bowl, combine all the ingredients. Add the scallops and stir
Cover and marinate in the refrigerator for 30 minutes.
Heat the oven to 450 degrees F.
Scallops: Drain the scallops, reserving the marinade, and wrap each one in a piece
of the bacon, securing it with a wooden pick.
Arrange the scallops on a rack
in a shallow roasting pan and roast, turning frequently and basting with the
reserved marinade, for 15 minutes, or until the bacon is crisp and the scallops
are just cooked.
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