Drain and rinse scallops. Combine olive oil, lemon juice, garlic, and both peppers. Pour marinade over scallops in a shallow dish and allow to stand for 30 minutes. Partially cook bacon and pat dry with paper towels. Remove scallops from marinade and reserve marinade for basting. Cut bacon in half and wrap bacon around the edge of each scallop and thread onto skewers leaving a little space between each scallop. Grill over med-high heat (while basting with reserved marinade) for about 5 minutes on each side and bacon is crisp.
Serve over brown rice with a side skewer of your favorite grilled veggies. serves 4-6
