Bacon Wrapped Scallops Rachael Ray

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I'm posting this because i want to have it in my books to try. I love scallops and saw this on her show today. I have not tried yet, so if anyone does let me know how it worked.

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Steps

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Preheat oven to 450f.

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Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.

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While the scallops are marinating , line up half of the water chestnuts on a plate or on your cutting board.

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Place a slice of the pickled ginger on each one , then top with another slice of water chestnut.

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Place a marinated scallop on top of the water chestnut tower.

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Spread the bacon slices out on a cutting board , as many as you have room for.

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Place a water chestnut-scallop tower on the end of a bacon slice , then roll the bacon around the tower you should have 2 bacon sides and 2 exposed water chestnut scallop sides.

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Put a toothpick through the tower to hold the bacon in place.

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Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.

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Ingredients

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sea scallops, teriyaki sauce, water chestnuts, pickled ginger, bacon, toothpicks