1. Place scallops in a Mari-Bag, add Major Honey, Lemon & Mustard Mari Base.

2. Massage lightly, seal and place in refrigerator for a minimum of 2 hours.

3. Cut the peppers in half and deseed them.

4. Cut into 2.5cm pieces.

5. Stretch the bacon rashers with the back of a knife. Cut each rasher in half.

6. Remove the scallops from the Mari Base.

7. Wrap a piece of bacon firmly around each scallop.

8. Thread the bacon wrapped scallops onto skewers, alternating with pepper pieces.

9. Cook on a griddle for about 5 minutes, turning regularly until cooked.

10. Brush with extra Major Honey, Lemon & Mustard Mari Base.