Gather Ingredients and remove scallops from packaging & place wooden toothpicks in a bowl of water.
Remove the small side muscle from the scallops, then rinse with cold water.
Pat dry with paper towels.
Once the scallops have been thoroughly dried, season both sides generously with salt and pepper.
Brush each side with olive oil.
Wrap each scallop in a slice of bacon. Secure with a toothpick.
Prepare your grill to medium-high heat.
Place scallops on grill gate for direct heat.
Cook for 2 minutes on each side.
Once they have seared, move the scallops over to griddle insert for indirect heat.
Allow to cook here for 4-5 more minutes, or until the bacon looks crispy and brown.
Remove from the grill & serve immediately.