Marinade
1/4 cup reduced-sodium soy sauce
2 tablespoons dark brown sugar
2 tablespoons dry sherry
1 tablespoon Dijon mustard
1 tablespoon Asian sesame oil
2 teaspoons minced fresh ginger
1/8 teaspoon red pepper flakes
Salt to taste
Scallops
24 large sea scallops, rinsed, and muscle removed if necessary
8 slices bacon, each slice cut into thirds
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In a bowl, combine all the marinade ingredients. Add the scallops and stir to coat. Cover and marinate in the refrigerator for 30 minutes.
Heat the oven to 450 degrees F.
Drain the scallops, reserving the marinade, and wrap each one in a piece of the bacon, securing it with a wooden pick. Arrange the scallops on a rack in a shallow roasting pan and roast, turning frequently and basting with the reserved marinade, for 15 minutes, or until the bacon is crisp and the scallops are just cooked. Serve immediately.
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