1 pound (1 pint) fresh or defrosted pepper
frozen bay scallops 8 slices lean bacon
2 T strained fresh lemon juice 8 T butter, melted and cooled
1 tsp salt 1 lemon, cut lengthwise into
¼ tsp freshly ground black quarters
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Light a layer of briquettes in a charcoal broiler and let them burn until
a white ash begins to appear on the surface, or preheat your kitchen broiler
to its highest setting.Wash the scallops under cold running water, spread them on paper towels, and pat them completely dry with fresh towels. Combine the lemon juice, salt and pepper in a small bowl and mix well. Drop in the scallops and turn them about with a spoon to coat them evenly.
Thread the scallops and bacon onto four long skewers, looping the bacon slices up and down to weave them over and under alternate scallops. Push the scallops compactly together. With a pastry brush, thoroughly coat the scallops with a few spoonfuls of the melted butter.
Broil about 4 inches from the heat, turning the skewers from time to time and basting the scallops frequently with the remaining melted butter. They should broil for about 4 to 5 minutes. The scallops are done when they are opaque and firm to the touch, and the bacon is brown.
With the side of a knife, slide the scallops and bacon off the skewers onto a heated platter. Serve at once, accompanied by the lemon quarters. Serves 4.
