Make two separate small bowls of the marinade using two separate brushes. The second marinade is for glazing scallops after removing the grill; this ensures no cross-contamination. Of course, you always want to have a second marinade or divide it in half when brushing it at the last minute.
Preheat the grill. Set one side of the grill on low heat; if your grill is a beast, turn one side off. Listen for a sizzle as you add scallops to the grill. Move the scallops from one side of the grill to the other, managing the flames and caramelizing the bacon.
As flare-ups happen, move the scallops to another side of the grill and let the flames die off. Then, put the scallops back on the heat and continue grilling until opaque—brush the marinade on the scallops after taking them off the grill. Scallops don’t take long to cook—a couple of minutes on each side; when you see bacon caramelized, they are done. Be sure not to overcook them, or you will end up with rubbery scallops.
Note: Use a rosemary bunch tied together to brush on the marinade throughout grilling.
When looking for scallops, try to find the biggest ones; the bigger they are, the sweeter. The larger the scallop, the less likely they will become rubbery on the grill, especially with bacon heating the scene. Soaking the skewers in the water ahead of time will help prevent them from burning.
CAUTION: When grilling, the bacon fat produces grease, creating flames.
