Bacon-wrapped scallops with barbeque sauce

Flying solo at home this weekend, and because I'm the only one in the house who likes seafood, decided to do some bacon-wrapped scallops with barbeque sauce.

Used Old Bay and lemon EVOO to marinate the scallops for about an hour. Cooked the bacon in the oven at 350 for 12 minutes to get it partially done.

After the scallops were wrapped and on skewers, into the Egg they went. Raised indirect with the dome temp around 350 degrees. Let them cook with one flip for about 10 minutes until the internal temp reached about 120.

Midway through that first 10 minutes I placed a CI below the cooking grateso I could use it to sear. In retrospect, the CI should have been there from the start so it would have been hotter. In they went to the CI for about 3 minutes a side.

Then back to the grate where they were brushed with a light coating of BBQ sauce. After 2-3 minutes I flipped them and applied more sauce. A few minutes later internal temp was close to 150, so I pulled them.

Scallops turned out just about perfect. My guess is the bacon cooking the rest of the way helped keep them moist. I really liked the kick of the Old Bay and sweetness of the sauce. I think one key was not to overdue it with the BBQ sauce. Only minus was the scallops weren't seared as much as I would have preferred, but getting the CI hotter next time should help.