- 2 pounds scallops
- One-half cup olive oil
- One-fourth cup fresh lemon juice
- Salt and pepper to taste
- One-half pound thinly sliced lean bacon
- A sprinkle paprika
- Marinate the scallops in the olive oil, lemon juice, salt and pepper for about 30 minutes. Cut each slice of bacon in half lengthwise, then crosswise to make 4 pieces. Remove the scallops from marinade reserving sauce for basting. Wrap each scallop in a piece of bacon securing with a wood pick. Cook over hot charcoal, turning, 3 to 5 minutes. Baste with reserved marinade and sprinkle with paprika.