Marinate the scallops in the combined mixture of wine, lemon juice, 1/4 tsp salt and 1/4 tsp pepper for at least an hour.

Cut the vegetables into uniform pieces thinner than the scallops, otherwise the scallops won't touch the grill and won't get good color and charring.

If you are anti-charring, then make the vegetables thicker.

Blanch the vegetables for a minute to make them pliable so they won't break when the stick goes through them. 

Press the scallops individually into the pepper to coat, and skewer them alternately with the vegetables allowing for the flat side of the scallop to be exposed to the grill.

At this point, spray them with an anti-sticking product so as not to disturb the pepper and place on a ready grill.

Scallops are the most notoriously over-cooked seafood; however, over-cooking destroys them, so just warm them through.

Serve with warm or cold bulgur wheat.

Marinate the scallops in sherry, shallots, salt and pepper for 20 minutes or so.

To assemble, cut the bacon in half, place a scallop at one end. 

Place a sage leaf on top and roll it so the bacon ends meet or overlap-put in the skewer-repeat until you have 6-8 on each stick.

Cook over an open flame.

Mix the items above the apricots in a shallow covered container or a zip lock bag and marinate for an hour.

Cut the red onion in half and then in chunks a size smaller than the scallops.

Put a scallop then and onion piece then an apricot then a scallop, etc on the skewer.

Brush with oil before cooking over an open flame.