Bacon-Wrapped Scallops (Rachael Ray)

I'm posting this because I want to have it in my books to try. I love scallops and saw this on her show today. I have not tried yet, so if anyone does let me know how it worked.

• Ready In: 35 mins
• Yields: 24 pieces

Ingredients

• 6  large sea scallops, cut into quarters
• 1⁄4 cup  teriyaki sauce
• 48  slices water chestnuts
• 24  slices pickled ginger
• 12  slices bacon, thickly sliced and cut in half
• 24  toothpicks

Directions

1. Preheat oven to 450ºF.
2. Combine the scallops and the teriyaki sauce in a shallow bowl and marinate for about 15 minutes.
3. While the scallops are marinating, line up half of the water chestnuts on a plate or on your cutting board. Place a slice of the pickled ginger on each one, then top with another slice of water chestnut. Place a marinated scallop on top of the water chestnut tower.
4. Spread the bacon slices out on a cutting board, as many as you have room for. Place a water chestnut-scallop tower on the end of a bacon slice, then roll the bacon around the tower – you should have 2 bacon sides and 2 exposed water chestnut scallop sides. Put a toothpick through the tower to hold the bacon in place.
5. Arrange the bacon-wrapped scallops on a broiler pan or a rack on a baking sheet and transfer to the oven for 15 minutes or until the bacon is crispy.