- 2 lb. large scallops
- 1/2 lb. bacon cut into thirds or halves
- 1 stick butter
- 2 tsp. Chili powder
- Dash of Cayenne pepper
- Dash of Smoked Paprika
Wrap bacon pieces around the outside of the scallops, then, attach with a wooden skewer. Place on a drip pan and cook in a preheated 425 degree for 20 minutes, or until bacon is sizzling and brown. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.
