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1
Melt butter allowing it to separate.
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2
Discard the water.
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3
Add lemon juice and a pinch or two of salt.
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4
Shake well.
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5
(A clear squeeze bottle is great for separating the oil and water.
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6
When the oil is floating on top of the water gently turn over and squeeze the water out.
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7
Then add lemon juice and salt)
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8
If using wooden skewers, soak in water first.
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9
Layout 1/2 strips of bacon and sprinkle lightly with brown sugar on one side.
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10
Squeeze a little lemon butter on each scallop and sprinkle with a little salt and pepper.
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11
(Sea salt would be a nice touch)
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12
Place 1 scallop on each piece of bacon and wrap.
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13
Secure with a wooden skewers, Where the bacon overlaps, you want in the front of the squre.
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14
Setup your grill for Direct Heat.
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15
Use a piece of heavy-duty aluminum foil to make a grilled shield.
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16
Folding it over once.
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17
Clean and oil the grill great very well.
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18
Grill for only a few minutes per side, turning only once.
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19
Caution: the dropping of the bacon fat will cause flare ups.
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20
Keep a water spray bottle handy.
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21
Flip over when the bacon has a nice char on one side and brown second side.
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22
When the bacon is brown on the second side, remove from the Direct Heat and place on the grill shield.
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23
Close the lid and cook for about 8 to 10 more minutes
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24
Serve immediately with the extra lemon butter.
