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Servings: 4
Prep Time: n/a
Cook Time: n/a

1. Fill a saucepan two-thirds fill with water and bring to a boil over high heat. Add the bacon and blanch for 3 minutes. Drain, rinse with cold water and pat dry with paper towels. Set aside.



2. Cut the salmon into 1-inch cubes.



3. If the small, flat muscle or "foot" is still attached to the sides of each scallop, use your fingers or a small, sharp knife to remove and discard it.



4. Place the scallops in a bowl with the salmon and add the olive oil, lemon juice, sage, salt and pepper. Toss to combine and coat the fish. Cover and refrigerate, tossing once or twice, for about 30 minutes.



5. Prepare a fire for direct-heat cooking in a grill. Position the grill rack 4 to 6 inches above the fire.



6. Remove the scallops and salmon from the marinade; reserve the marinade. Wrap a piece of bacon around each scallop and each piece of salmon. Alternate the bacon-wrapped scallops and salmon on 4 to 6 skewers.



7. Arrange the skewers on the rack. Grill, turning frequently and brushing two or three times during the first 4 minutes of cooking with the reserved marinade, until the bacon is lightly browned and sizzling and the scallops and salmon are just opaque throughout, about 8 minutes total.