This recipe was given to me by Pinney Kettler. Pinney says they prepare scallops this way often at their bayhouse in Sargent, TX. Equally great for appetizers or main course, believe me when I say they turn out delicious however and whenever you serve them! -Pam Johnson
10 Large white meat scallops
Thin sliced bacon
Coconut oil (Melted)
Drain scallops of excess water by placing on paper towels.
Place scallops in melted coconut oil for 15 to 20 minutes.
Cut bacon in lengths to wrap around the outside of each scallop and secure with toothpick.
Sprinkle both sides with Cajun seasonings.
Place scallops on medium to hot grill. Medium heat – 5 minutes per side. High heat – 3 minutes per side. Scallops will be slightly firm when properly cooked.
Brush with remaining coconut oil after removing from grill.
For spicier flavor – sprinkle with more Cajun seasoning after grilling.