I want to try doing some bacon-wrapped scallops on the egg. I'm concerned that to get the bacon crisp the scallop will be over done and to get the scallop done right, the bacon will be under-cooked. Any ideas as to temperaturs, set-up or any other things I should try. Right now my plan is to cook it at a fairly high temp (600 or so) just long enough to get the bacon crispy. Will it work?