Steps

• 1

  When ready to cook, set the Traeger to 400℉ and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• 2

  Melt the butter in a small saucepan over medium-low heat, then add the garlic and cook for 1 minute. Let cool slightly.

  Ingredients

  • 1/2 Cup (1 stick) unsalted butter

  • 1 Clove Garlic, minced

• 3

  Remove the small, crescent-shaped muscle from the side of each scallop, if still attached. Dry the scallops thoroughly on paper towels, then transfer to a medium bowl. Pour the melted butter mixture over the scallops, season lightly with salt and pepper, and gently toss to coat.

  Ingredients

  • 24  jumbo deep sea diver scallops, dry-packed

  • To Taste Sea salt

  • To Taste freshly ground black pepper

• 4

  Wrap a half-piece of bacon around each scallop and secure with a toothpick.

  Ingredients

  • 12 Slices thin-cut bacon, halved crosswise

• 5

  Arrange the scallops directly on the grill grates. Close the lid and grill for 15 to 20 minutes, or until the scallops are opaque and the bacon has begun to crisp. If desired, turn the scallops on their side, bacon-side down, turning occasionally, to crisp the bacon. Do not overcook.

  400 ˚F / 204 ˚C

• 6

  Transfer the scallops to a platter and serve with lemon wedges.

  Ingredients

  •  Lemon wedges, for serving