Bacon-Wrapped Shrimp and Scallops
24 jumbo shrimp, peeled and deveined
24 large sea scallops, trimmed and well drained
Juice and zest of 2 limes
2 Tbsp toasted sesame oil
2 Tbsp grill seasoning or coarse salt and black pepper
2 tsp hot red-pepper flakes
24 slices centre-cut or apple wood-smoked bacon, cut in half
6 scallions, very thinly sliced on an angle
Preheat over to 425F. Place shrimp and scallops in dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning, and red-pepper flakes. Snugly wrap each shrimp with half-slice of bacon, working from head to tail. Secure with wooden pick. Repeat with scallops.
Arrange shrimp and scallops on slotted baking pan, such as a broiler pan, to allow drainage while bacon crisps. Bake 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque, and bacon is crisp. Shrimp may finish before scallops, so be sure not to overcook.
Transfer cooked seafood to a platter and sprinkle with scallions.