Bacon-Wrapped Scallops

There is something mythical about bacon. Is it the sound and smell of it frying up in its own lard in the skillet? Its beautifully crisp texture, that melts in your mouth as the warm fat hits your tongue? Or the salty, savory flavor that envelops every last slice? Well, it's probably all of these things, but the most powerful aspect of bacons repertoire is the ability to make everything else taste better. Every other food bows down to bacon's awesomeness and allows its flavors to synergize with bacons divine taste.
So, to come to the point of this post, bacon makes jumbo scallops taste better if that's possible. When God himself created land and sea, there was a transition point where they were one. That, my friends, is bacon-wrapped scallops.

So, for what I did to make these. This may not be technically sound, but again, they were gone in less than 10 minutes. So I don't know.

Ingredients:
-1 part Jumbo Sea Scallops
-1 part bacon strips (I bought thicker cut with minimal amount of fat, which was still a lot, and it was peppered...and amazing)
-Brown Sugar
-Butter
-Vegetable Oil
-Kosher Salt and Pepper (as needed)

Inedible Ingredient:
Toothpicks and Tin Foil

1. Place the toothpicks in a cup of water. This prevents them from charring during the broiling.
2. Prepare the jumbo scallops for the frying pan by draining them of any excess moisture and blotting them dry. This allows you to achieve a good sear. You may add salt to both flat ends at this time, but I don't think I did.
3. This step might be optional, since overcooking scallops can give a rubbery texture, but I did this in addition to the broiling in order to more fully cook the scallop and provide the good brown crust. I probably will try skipping it next time. Heat 1 tsp. vegetable oil in a frying pan (I did nonstick) and sear the scallop on both sides until brown. About 1-2 minutes on the first side, 1 minute on the second side.
4. Wrap the seared scallops with raw bacon (trim if necessary, depending on size of your scallops) and insert two soaked toothpicks in to hold it all together. Place tin foil then BWS (bacon-wrapped scallops, yeah it has an acronym) in a rimmed baking sheet (used a rectangular cake pan).
5. Sprinkle brown sugar on both sides of each scallop to allow carmelization. Melt butter in the microwave and use a brush to coat both of the exposed flat ends of the scallops.
6. Put in oven broiler for around 5 minutes (?) or until bacon is fully cooked. Flip once halfway through and recoat with melted butter if desired. Serve immediately

I served this with some Yakisoba
I guess I should post that "recipe" later, but it's pretty much buckwheat noodles and the premade sauce with random veggies and seafood. I actually used some of the leftover bacon in it too.