Honey Garlic Scallop Kabobs
Slices OSCAR MAYER Bacon, cut crosswise in half
large sea scallops (1-1/2 lb.)
lite soy sauce
1 1/2 tsp
Heat greased grill to medium heat.
Cook bacon, in batches, in a large skillet on medium heat until almost done, turning halfway through the cooking time. (Bacon should still be pliable - do not cook until crisp.) Remove bacon from skillet; drain on paper towels. Cool slightly.
Pat scallops dry with paper towels; season with pepper. Wrap with bacon. Thread onto 12 small skewers.
Mix remaining ingredients until blended. Reserve half the ketchup mixture for later use. Brush kabobs with remaining ketchup mixture.
Grill kabobs 3 to 5 min. on each side or until scallops are opaque, brushing with reserved ketchup mixture for the last few minutes.