Partially rotate the bacon until light brown and
cut into pieces the same size as the scallops
Thread the bacon, scallops and water chestnuts
alternately on 8 kebob skewers.
In a shallow dish, stir together the soy sauce,
rice vinegar, sugar, sherry, garlic and ginger
Add the skewers and turn to coat in the
marinade
Cover and refrigerate for 2 to 3
hours, turning occasionally.
Rotate the kebobs for 15 minutes or until the
scallops are firm and cooked through and the
bacon is crisp.
