(serves 8 as a starter, 4 as an entree)

• 8 strips thick-cut bacon
• 8 dry sea scallops (about 1½ pound sea scallops)
• 8 fresh rosemary sprigs (each 3 to 4 inches long)
• 3-4 tbs extra-virgin olive oil
• 1 tbs prepared pesto
• 1 lemon, halved
• Kosher salt and freshly ground pepper, to taste

Preheat oven to 400. Lay bacon out on a foil-lined baking sheet. Bake bacon for about 10 minutes (you do not want it crisp – just pre-cooked). Let drain on a paper towel to remove excess oil.

To prep: If needed, remove the crescent-shaped muscle from the side of the scallop. Strip the bottom 2” of leaves off the rosemary sprigs.

Wrap a piece of the pre-cooked bacon around the scallop and anchor it with a stripped sprig of rosemary. Prepare the remaining scallops the same way – placing them in a baking dish.

In a small bowl, mix the extra-virgin olive oil with the pesto, juice from one half of the lemon, salt and pepper. Drizzle this over the entire scallop. Let marinate for 15 minutes (not too much longer or you run the risk of “cooking” the scallop with the lemon juice.)

Set up the grill for direct grilling. Brush and oil the grate. Grill the scallops until cooked through – 2 to 3 minutes per side. Squeeze the other half of the lemon over the scallops. Serve at once.