1 lb. scallops
1/4 c. salad oil
2 tbsp. lemon juice
Salt and pepper
4 oz. bacon strips
Paprika

Thaw scallops and drain well. Mix oil, lemon juice, salt and pepper, and marinate scallops in it for 30 minutes, stirring sometimes. Cut lengthwise, then crosswise. Fry bacon until still pliable, and fasten pieces round each scallop with a toothpick for grilling.

Place scallops on a buttered, hinged wire grill, and sprinkle with paprika. Cook about 4 inches from hot coals for about 5 minutes. Baste with sauce, sprinkle with paprika and turn over. Do other side for the same time. Instead of skewering each scallop with a toothpick, thread on a metal barbecue spit skewer with a bay leaf in between each scallop and bacon item. Cook quickly and baste with above sauce while turning. Serve with lemon wedges. Serves 4.