Ingredients

• 1 1/2 pounds large scallops
• 1/2 pound bacon
• 1/4 cup Aloha Shoyu or Tamari
• 1/4 cup orange juice, fresh squeezed
• 1/4 cup brown sugar
• Toothpicks

Directions

1. In a small bowl, combine shoyu, orange juice, and brown sugar. Add scallops to the shoyu mixture, toss to combine, and refrigerate for 30 minutes or up to overnight.
2. Preheat the oven to 425F.
3. Working with one scallop at a time, lay the bacon piece flat and add a marinated scallop. Tightly wrap the bacon around the scallop and pierce with a toothpick to hold the bacon in place.
4. Place scallop on a lined baking sheet and bake for 12-15 minutes, or until bacon is crispy. (Chef's tip: For extra crispy bacon, broil for the last 2-3 minutes. Just keep an eye on them.
5. Serve.