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1
Build a multi-level fire in the grill: Leave 1/4 of the bottom free of coals, bank the coals in the remaining 3/4 of the grill so that they are 3 times as high on one side as on the other.
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2
When the coals are all ignited and the temperature has lowered to medium (hold hand about 5-inches above grill grid, over the area where coals are deepest, for 4 to 5 seconds), the grill is ready to cook.
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3
In a large skillet, cook the bacon over medium-high heat until it has rendered a good amount of fat, but has not begun color or crinkle up, about 4 minutes (The bacon should be cooked halfway, it should remain pliable).
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4
Remove from the heat.
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5
Thread the scallops onto skewers, putting 3 on each skewer, zig-zagging with a piece of bacon around each trio of scallops, securing it at the top and bottom with toothpicks, or secure with a second skewer.
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6
Sprinkle the skewers generously with salt and pepper, then place on grill over the side with fewer coals and cook until scallops are opaque all the way through, about 5 to 7 minutes per side.
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7
Melt the butter in a large skillet over medium heat.
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8
Add the corn, lima beans, tomato, sage, and salt and pepper, to taste.
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9
Cook, stirring occasionally, until all the ingredients are nice and hot, about 5 minutes.
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10
To serve, place about 1/4 of the succotash on each plate, top with 2 skewers.
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11
Cook's note: Try to use the largest scallops available, if dry scallops are available, it's even better.
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12
When grilling scallops watch carefully for any flare-ups.
