As many rashers of smoked streaky bacon as you have scallops.
Bamboo skewers.
Method/steps
Soak the skewers in water for at least a couple of hours.
Cut the rind off the rashers of bacon and stretch each rasher using the back of the knife.
Wrap a rasher of bacon round each scallop so that the scallop is completely covered.
Put the parcel onto a skewer so that the ends are held in place.
Continue until all your scallops and bacon are dealt with.
Cook on a barbecue until the bacon is just going crispy.
Additional Tips
About four scallops to a skewer is good. You need a gap between each scallop on the skewer otherwise they don't cook evenly. Don't use metal skewers or the scallops will cook from the middle as well as the outside and be overdone. Try to buy fresh scallops rather than ones which have been frozen. Really don't buy dredged scallops, collecting them ruins huge areas of seabed and kills lots of other stuff.
