Scallops with bacon kebabs

• 8 large scallops
• 4 slices of bacon
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• 5-6 tbsp olive oil
• Salt & pepper
• 1 tbsp finely chopped parsley

Soak 4 wooden skewers in cold water for 20 minutes. Place the scallops in a bowl and halve or quarter if very large.

Add the lemon juice, garlic, oil, seasonings, and parsley to the scallops. Cut the bacon slice in half, stretch them out using the back of a knife, and then roll them up into small sausages.

Arrange the bacon and scallop pieces alternatively on the stick and brush with remaining marinade.

Preheat the broiler and cook kebabs for 3-4 minutes on each side, basting occasionally with the remaining marinade.

Serves 4 as an appetizer