• 2 lb. large scallops
• 1/2 lb. bacon cut into thirds or halves
• 1 stick butter
• 2 tsp. Chili powder
• Dash of Cayenne pepper
• Dash of Smoked Paprika

Wrap bacon pieces around the outside of the scallops, then, attach with a wooden skewer. Place on a drip pan and cook in a preheated 425 degree for 20 minutes, or until bacon is sizzling and brown. Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.