Cedar Planked Bacon Wrapped Scallops, Zuchinni and Yellow Squash, Caesar Salad

Tonight's meal is Cedar Planked Bacon Wrapped Scallops, Zucchini and Yellow Squash, Caesar Salad.

Cedar Planked Bacon Wrapped Scallops

What's needed:
Cedar Plank
Sea Scallops
Enough bacon to wrap the scallops
Zucchini
Squash
Romaine heart
Salt, pepper, garlic powder, lemon juice, block of Parmesan cheese

Fire up the grill and get it hot... really hot.  While the grill is heating soak a cedar plank in water, you'll want to get at least 30 minutes, an hour if possible.  While the plank is soaking, wrap each scallop with bacon only going around once, you will probably need to cut the bacon in half.  After wrapping the bacon, prepare the zucchini and squash by slicing in horizontally in about 1/8" slices, it helps to use a mandolin, then simply coat with olive oil and season generously with salt and pepper.  Get the salad ready by halving the romaine heart, sprinkling olive oil on it and seasoning with S&P.  Once the grill is good and hot put the wrapped scallops on the cedar plank and put it on the grill with the lid closed.  You want the plank to add all kinds of smoked goodness to the scallops so leave the grill lid closed as much as possible.  With the bacon and scallops start to look like they are getting close to done... should be about 10 minutes, lay the zucchini and squash directly on the grill.  2 or 3 minutes should be enough to soften them and give them nice sear marks, flip them over.  When you flip the veggies, put the romaine hearts on the grill cut side down.  Another 2 or 3 minutes and everything is ready to come off.  Plate the veggies and scallops.  Turn the romaine heart over and sprinkle to taste with lemon juice and garnish with Parmesan cheese shaved from the block with a potato peeler.