12 large scallops
12 slices of bacon
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
Toothpicks, soaked in water for 15 minutes
Preheat your oven to 400°F. Line a baking sheet with aluminum foil and place a wire rack on top. This will help elevate the scallops and allow the bacon to cook evenly.
Rinse the scallops under cold water and pat them dry with paper towels. Set them aside.
In a small bowl, whisk together the olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper.
Wrap each scallop with a slice of bacon, securing it with a toothpick. Place the bacon-wrapped scallops on the prepared baking sheet.
Brush the prepared marinade over each bacon-wrapped scallop, coating them evenly.
Bake in the preheated oven for about 15 to 18 minutes, or until the bacon is crispy and the scallops are cooked through, opaque, and tender.
Once cooked, remove the toothpicks from the bacon-wrapped scallops and move them to a serving dish.