Grilled Bacon Wrapped Scallops with Radicchio, Arugula, and Israeli Couscous

Preheat outdoor grill or indoor grill pan over medium high flame. Soak two bamboo skewers in water for 10 minutes.

Pat scallops dry and lay flat. Wrap one slice of bacon around outside edge of a scallop. Skewer on pre-soaked bamboo skewer to secure. Repeat with remaining scallops to fill three bacon-wrapped scallops on each skewer.

Season exposed sides of scallops with salt and pepper. Quarter radicchio. Drizzle with salt and pepper.

Prepare couscous according to package directions, adding a pinch of salt, a couple cracks of pepper and a drizzle of olive oil to the cooking liquid.

Whisk together balsamic vinegar with olive oil, salt and pepper to taste, and set aside.

Lightly oil grill. Place scallops and radicchio on grill, leaving space between each. Grill scallops 2-3 minutes on each side until just cooked through and bacon is crispy. Grill radicchio until slightly charred and wilted.

Reserve 2 Tb. of balsamic vinaigrette and toss arugula with the rest. Fluff couscous with fork.

To assemble, make a flat circle out of the couscous on each plate, about a cup per plate. Top with the dressed arugula.

Take two quarters of grilled radicchio, place slightly over-lapping on top of the arugula for some height. Place skewer on an angle propped up against the arugula. Drizzle remaining vinaigrette around the edges of the plate.