Prepare the vegetables by threading assorted seasonal vegetables onto skewers, grouping similar types for even cooking. Preheat your grill to medium-high heat (about 400°F). Lightly spray the skewers with olive oil and season with pepper.

Cook the bacon on a sheet of aluminum foil on the preheated grill for about 5-7 minutes until it starts to soften and turn golden brown, flipping halfway through.

Once the bacon reaches desired tenderness, add skewers of longer-cooking vegetables to the grill for about 10 minutes, turning occasionally until they soften.

Wrap each jumbo scallop with half a slice of pre-cooked bacon, securing it with a skewer, and set aside.

Grill the wrapped scallops over high heat for about 3-4 minutes per side until golden brown and an internal temperature of no more than 130°F.

Serve the grilled bacon wrapped scallops alongside the grilled vegetables, and drizzle with balsamic glaze or lemon juice for extra zing.