I cooked some yesterday and while they weren't bad, they weren't great either. I think I started out cooking at too low a temperature (400-450). When I goosed it up closer to 550 the bacon cooked much better. They wound up being on for about 30 minutes. No one complained (except for me) but the scallops were overcooked.[p]I wrapped the bacon around the outside of the scallop(like a tire retread), skewered them through the hub of the wheel so that there was just bacon showing except at each end, and cooked them direct.
I think I did everything right except for the temperature.[p]Anyone have recommendations for cooking these without starting the bacon first? I'm thinking next time to try them at 550- 600 and see how it goes.