We bought two sizes of scallops from the grocery store. We knew we didn’t want the giant ones, but the tiny ones (75-125 per pound) were too small and all you could taste was bacon. This is a great recipe for medium-sized bay scallops. Just cut the bacon to fit, (for most of them I split the bacon in half length-wise as well as half cross-wise), wrap around the scallop, secure with a toothpick and bake. About 15 minutes at 425° worked well. It does smell up the house, so if you don’t want a fishy-bacony aroma during your party, do this ahead of time. You also, however, want to serve them warm, which puts you in a Catch-22 situation. You’ll figure it out!
My inspiration came from Pioneer Woman, and the recipe for her Chili-Butter Sauce to drizzle over these was wonderful. Just melt a cube of butter with 2 teaspoons of chili powder and a dash of cayenne pepper and brush it over the scallops after they’re cooked. Yummy!