Bacon-Wrapped Scallops (Rachael Ray)

• 6 large sea scallops, cut into quarters
• 1/4 cup teriyaki sauce
• 48 slices water chestnuts
• 24 slices pickled ginger
• 12 slices bacon, thickly sliced and cut in half
• 24 toothpicks

1. Preheat oven to 450u0b0F.
2. Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
3. While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
4. Spread the bacon slices out on a cutting board, as many as you have room for. 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. Put a toothpick through the tower to hold the bacon in place.
5. 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.

quarters, teriyaki sauce, water, ginger, bacon, toothpicks

Taken from www.food.com/recipe/bacon-wrapped-scallops-rachael-ray-268852 (may not work)