6-8 slices bacon, cut in half
1 lb. sea scallops
Cherry tomatoes
Mushroom caps
Green pepper squares (parboiled, if preferred)
Onion pieces

Partially cook the bacon to render some of the fat. Drain on paper towels. Wrap the bacon part way around the scallop and add to the skewer followed by the remaining ingredients. Repeat until all the skewers are full.

Arrange on a broiling rack and grill 4" to 5" from the heat, turning often, until the bacon is crisp and the scallops are just cooked through. Sprinkle with salt and pepper and serve with lemon wedges.