Prepare Village Tavern Teriyaki Glaze according to the recipe linked to in the Box below. Set aside. (Can be done in advance.)

Preheat oven to 350°F.

Line a sheet tray with parchment paper.

Lay bacon slices flat on sheet tray, spaced evenly.

Place tray in oven. Bake for 13 to 15 minutes.

Remove from oven. Remove bacon to a paper towel-covered plate to drain and cool.

When cooled to the touch, wrap each scallop with bacon. Skewer a bamboo pick to fasten the bacon around. Repeat until all scallops are wrapped in bacon and placed on skewers.

In a pre-heated fryer or stock pot with oil at 350°F , drop bacon-wrapped scallops. Cook for 90 to 120 seconds.

Remove from oil and place on a a paper towel-covered plate to drain.

Place bacon-wrapped scallops in a large mixing bowl.

Toss with Village Tavern Teriyaki Glaze.

Place on a serving platter.

Sprinkle with sesame seeds.

Serve warm.