• Soak wooden skewers or toothpicks in water for about 30 minutes
• You'll want to make sure your scallops are completely thawed and patted dry with a paper towel - refer to notes below
• Set your oven to broil
• Cut bacon strips in half
• Wrap thawed and dried scallops in bacon
• Use a pre-soaked wooden skewer for more than one scallop or toothpick for single scallops to push through the middle of the bacon-wrapped scallop and secure the bacon in place
• Place the finished skewer on a broiling pan - grind a little pepper over the scallops
• Repeat with more scallops and bacon, until you're ready to cook them
• Place bacon-wrapped scallops in the oven, under the broiler for about 3 minutes.
• Flip them over for another 3 or 4 minutes
• The bacon should be cooked, not crisp, and the scallops should be cooked through so they are browned an opaque. If you cook them too long, they will be tough
• *If grilling, use the same cooking time and doneness method

For garlic butter:

• In a skillet over medium heat, melt butter
• Add minced garlic and cook for about 1 minute or until you smell the aroma of garlic
• Add broth and bring to a boil

How to serve:

• Pour butter in a deep serving pan and place scallops over butter
• You could also serve with butter on the side for dipping