Classic Recipe, but a terrible way to cook it - almost guaranteed to be overcooked and dry scallops and undercooked bacon. My recommendation: before wrapping the scallops parcook the bacon on paper towels (to absorb the excess fat) in the microwave about 2 minutes. Then wrap the scallops. Next, heat a skillet to medium high and add 2 Tbsp ghee (which won't burn) and sear the scallops on one side only (to develop a crust) basting them with the ghee until they just turn opaque. remove from the heat and serve immediately. The scallops will be much more flavorful, tender and moist. Knife and fork version: just before removing the scallops add 1Tbsp chopped shallot, 1 tsp chopped rosemary and a little finely diced red and yellow sweet pepper for color. Remove and tent the scallops, sauteing the new ingredients until the shallots are translucent ~1 min or so. Add 1-2 oz of white vermouth, deglaze the pan and reduce the sauce by half. Plate the scallops, spoon the sauce over and serve immediately. Allow 3-U/8 scallops per person as an entree, or 5-U16s. Orzo makes a nice base to plates the scallops on, and to soak up the sauce. A little chopped parsley completes the presentation.