Shrimp and Scallops with Bacon~Rachel Ray

Shrimp and Scallops with Bacon

4 SERVINGS
12 raw jumbo shrimp, peeled and deveined (16 to 20 count per pound)
12 raw large sea scallops, trimmed and well drained
Zest and juice of 1 lime
1 tablespoon toasted sesame oil (a generous drizzle)
1 tablespoon grill seasoning, such as McCormick’s Montreal Steak
Seasoning, or coarse salt and freshly ground black pepper
1 teaspoon hot red pepper flakes
12 slices center-cut or applewood-smoked bacon, cut in half
Toothpicks
3 scallions, very thinly sliced on an angle

Preheat the oven to 425°F.
Place the shrimp and scallops in a shallow dish or bowl. Dress the
seafood with the lime juice and zest, sesame oil, grill seasoning, and
hot red pepper