Bacon wrapped scallops

Steve-O

I am cooking bacon wrapped scallops this evening as an appetizer for my wife's birthday dinner. In the archives I have seen recommendations for everything from 30 minutes at 375° (I am guessing that this is an indirect cook?) to 3 minutes per side at 400°- 475°. Those of you who have tried both, which do you prefer? Am I correct in thinking that the longer cook at lower temps is an indirect cook? How does the flavor compare between grilling at really hot temps to baking at lower temps. Thanks for all input.
Steve

djm5x9

SteveO:[p]My preferance is direct, but not over cooked. Pre-cook the bacon half way to render fat and still be flexable to wrap around the scallops. This will allow the bacon and scallops to be ready at the same time.
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fishlessman

djm5x9, also, thin bacon is better than thick. the thick stuff takes to long to cook, even with the pre-cook. it is better to have the scallops slightly under cooked than over cooked.

Wise One

fishlessman, I agree. I have cooked them for 30 minutes to get the bacon done and despite the fact that the scallops were done at least 20 minutes earlier, it was good. Partial precooking of the bacon can reduce the time required and it also takes away a lot of the fat and enables you to cook them direct. The basic problem is that the bacon takes at least 20 minutes of cooking and renders a lot of grease to get crispy while the scallop only needs about 3 minutes to be done and renders no grease. However you do it though, these are a winner.

Unknown

Found some frozen at Costco the other day, might save a little time, have yet to try them.

chuckls

Wise One,[p]To pre-cook the bacon, I microwave it (on paper towels) for 15 seconds even up to a minute depending upon the amount of bacon and if it is thick-sliced or not.[p]Chuck