well, not that I ever go into a cook without a little learnin'.....just come out that way!
My research showed several people that used maple syrup, which I love on bacon, but doesn't sound good on scallops, or any shellfish. Maybe next time.
I also read about either blanching/micro-ing/baking etc the bacon, but even though I bought the thick sliced, I went commando!
Now I'll say this...a little softness in my bacon doesn't bother me
(I am divorced by the way), but I was scared crisping it up any more
would overcook the scallops. Again, I got lucky. Didn't log any times,
just kept flipping and turning the grate till it looked right.
Not the traditional way of making scallops, but I'm full...no leftovers!