Bacon-Wrapped Scallops

I do not need to post a recipe here. I just bought some sea scallops (medium-sized)for grilling, instead of the bay scallops (smaller ones) that are my hubby's fave variety, because he says they are tastier. The medium size is just right for the skewers, and I think they are tasty as well (the bigger ones are definitely not!). I wrapped each individual scallops in bacon, held in place by the skewer, 4 pieces in one skewer. I grilled on high heat until bacon was done. Scallops easily cook anyway, and at first I was afraid of high heat, thinking it might dry up the scallops while taking quite sometime cooking the bacon. But I was wrong. It seems that the fat of the bacon kept the scallops moist. The scallops also did not brown as much (in contrast to when I pan-fry them in butter).

Though my husband tends to stick to his basic traditional foods (pan-fried scallops for him), he could not resist but try (especially that he liked the bacon-wrapped dogs), and actually liked these bacon-wrapped scallops.

As a side dish, I boiled sweet corn (nobody here likes grilled corn), and I prepared summer squash and zucchini coated with olive oil and sprinkled with Italian dressing, then roasted on the grill atop a roasting pan with holes, cooking at the same time scallops were. The kids found them delightful (they were surprised!).

Butter-fried Scallops

One of the three seafood items my husband will eat

From scallops

(and actually loves)...When we do eat at one of our fave restaurants, if he orders scallops, they are the usual batter-coated deep-fried ones, and I usually order the baked with honey and butter ones. This recipe is not an attempt to copy the restaurant recipes. It actually is the way my MIL prepares scallops at home, and I copied her for the love of my hubby. :)

Ingredients:
1-1/2 to 2 lbs scallops
1 stick butter
enough flour to dredge scallops

Instructions:
heat on med high one big or two medium sized iron pan (enough to cook all scallops just at one time. (If you cook more than one batch, the butter tends to make the subsequent batches blackish instead of golden brown). Melt butter and quickly try to dredge the scallops and place on pan. Cook each side (top and bottom) 1-2 minutes. I usually serve these on the pan itself with all the melted butter. Do not overcook.