Brochettes of Scallops with Bacon

• 24 large scallops
• 1 teaspoon oregano
• Pepper
• 24 thin

Have your fishmonger remove the scallops from their shells if you don’t fancy the task. Sprinkle them with oregano and pepper and wrap them carefully in bacon. Thread onto 4 skewers.

Place a drip tray under the grill to catch the juices and grill the brochettes, turning frequently, till the bacon is lightly crisped.

Serve the scallops, which should be firm but slightly undercook