Bacon Wrapped Scallops

Bacon Wrapped Scallops 12 large dry sea scallops *See Notes 6 strips or 1/3 pound of bacon (thin cut) Salt Freshly ground white pepper 4 ounces Alder Wood smoked maple syrup (or regular maple syrup) Begin by preparing the grill. If using a charcoal grill load the chimney starter with charcoal and ignite. Allow the charcoal to burn until all of the charcoal is covered with a layer of fine gray ash, about 20 minutes. Build a thin layer of fire by spreading the coals evenly over the bottom of the grill and allow the grill to heat up to 400°F. Build a smoke pack using cherry wood chips. Take a small piece of aluminum foil and wrap 2 handfuls of wood chips into a bundle. Pierce the aluminum foil in a couple places and place on top of the charcoal. If using a gas grill or pellet grill ignite it and allow it to heat up to 400°F. For frozen scallops, remove them from the package and place them, in one layer, on a wire rack set over a plate or baking sheet, cover with a sheet of parchment paper and transfer to the refrigerator to thaw. When ready to cook, proceed as follows: For fresh or thawed scallops, place scallops on a large plate that has been lined with a double layer of paper towels. Salt liberally and allow to rest for 5 minutes. Using more paper towels, pat the scallops on all sides as dry as possible. Sprinkle lightly with salt and pepper. Take the 6 strips of bacon and slice in half. Take each half strip of bacon and wrap the scallops. Use a toothpick to secure the bacon in place so it doesn’t unravel. Brush the alder wood smoked maple syrup onto the scallops. Place the scallops on the preheated grill and cook for 4 minutes. After 4 minutes, flip the scallops and brush the other side with the alder wood smoked maple syrup and cook for the remaining 4 minutes. To serve, remove the scallops from the grill and remove the toothpicks. Place on a plate and serve alongside a fresh garden salad.