Step

• Step 1

  Remove the small, crescent-shaped muscle from the side of each scallop, if still attached. Dry the scallops thoroughly on paper towels, then transfer to a medium bowl.

  Ingredients

  • 24  jumbo deep sea diver scallops, dry-packed

• Step 2

  Melt butter in a small saucepan, add garlic and cook for 1 minute. Let cool slightly then pour over the scallops. Season with salt and pepper and gently toss to coat.

  Ingredients

  • 1/2 Cup butter

  • As Needed salt

  • As Needed freshly ground black pepper

  • 1 Clove garlic, minced

• Step 3

  Wrap a piece of bacon around each scallop and secure with a toothpick.

  Ingredients

  • 12 Slices thin-cut bacon, cut in half crosswise

• Step 4

  When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 5

  Arrange the scallops directly on the grill grate. Grill for 15 to 20 minutes, or until the scallop is opaque and the bacon has begun to crisp. If desired, you can turn the scallops on their side, bacon-side down, turning occasionally to crisp the bacon. Do not overcook.

  00:15

  400 ˚F / 204 ˚C

• Step 6

  Transfer the scallops to a platter and serve with lemon wedges.

  Ingredients

  •  lemon wedges, for serving