Rachael Ray offers a recipe for baked Bacon Wrapped Shrimp and Scallops seasoned with lime juice, lime zest, sesame oil, grill seasoning and hot red pepper flakes. The recipe is available on FoodNetwork.com and takes about 26 minutes to prepare.
Preheat an oven to 425 degrees Fahrenheit, and place 12 large trimmed and drained sea scallops in a bowl with 12 jumbo raw peeled and deveined shrimp. Add the juice and zest from one lime, a liberal drizzle of sesame oil and a tablespoon of grill seasoning or salt and black pepper. Add a teaspoon of hot red pepper flakes. Cut 12 slices of applewood-smoked bacon in half, and wrap each scallop and shrimp with a piece of the bacon. Pull the bacon snugly around the scallops and shrimp, and fasten with toothpicks.
Place the shrimp and scallops on a slotted baking dish. Set the dish in the oven, and allow it to bake for 10 to 14 minutes until the shrimp curl up and turn pink, the scallops appear opaque and the bacon is crisp. The shrimp may finish faster than the scallops, so take them out early if necessary. To serve, set the bacon-wrapped shrimp and scallops on a platter, and garnish it with 3 thinly sliced scallions.