Serves 4

8 slices bacon (not thick cut)

16 large sea scallops

Kosher salt

Freshly ground black pepper

16 wooden toothpicks, soaked in water for 30 minutes

1. Arrange a rack in the middle of the oven and heat to broil. Line a rimmed baking sheet with aluminum foil, then fit it with a wire rack. Meanwhile, prepare the bacon and wrap the scallops.

2. Place a double layer of paper towels on a large plate. Place 4 slices of the bacon on the paper towels in a single layer, then cover with another layer of paper towels. Microwave on high for 1 minute. Transfer to a cutting board. Repeat with microwaving the remaining bacon using the same paper towels. Cut each slice of bacon in half lengthwise. You should now have 16 strips of bacon.

3. If there are any side muscles attached to the scallops, remove them. Pat very dry with paper towels, and then season all over with salt and pepper. Wrap a strip of bacon, like a belt, around each scallop, and secure with a toothpick. Place on the wire rack.

4. Broil until the bacon is browned and crisp and the scallops are cooked through, 8 to 10 minutes total. Check halfway through, and rotate the baking sheet as needed for even broiling. Serve immediately.

Recipe notes: Leftovers can be refrigerated in an airtight container for up to two days.

(Christine Gallary is food editor-at-large for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)