Bacon-Wrapped Applewood Smoked Scallops

Ingredients

• 16 large sea scallops (dry-packed, about 1 lb)
• 8 slices thin-cut bacon
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• Pinch of cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• Applewood smoking chips (soaked)

Instructions

1. 1

   Pat scallops very dry with paper towels; this is crucial for a good sear. Cut each bacon slice in half lengthwise.

2. 2

   Wrap one half-slice of bacon around the side of each scallop and secure with a toothpick.

3. 3

   In a small bowl, whisk together olive oil, minced garlic, smoked paprika, cayenne (if using), salt, and pepper.

4. 4

   Lightly brush the wrapped scallops with the seasoned oil.

5. 5

   Set up your grill for two-zone cooking (one side high direct heat, other side indirect) and add a handful of soaked applewood chips to the coals or smoker box for flavor.

6. 6

   Place scallops on the direct heat side for 2-3 minutes per side until bacon is crispy and scallops are lightly seared. Move to indirect heat, close the lid, and cook for another 5-7 minutes, or until scallops are opaque throughout.

7. 7

   Remove from grill, let rest for a minute, and carefully remove toothpicks before serving.