Bacon-Wrapped Scallops and Salmon Skewers for the Grill

Ingredients:
water to boil
8 slices bacon, cut into 3-inch lengths
1 lb. sea scallops
1-1/2 lbs. skinless salmon steaks, approximately 1-inch thick
¼ cup olive oil
juice of one lemon
2 Tbs. fresh sage, chopped
½ tsp. salt
¼ tsp. pepper
skewers soaked in water
lemon wedges

Preparation:
Fill a medium saucepan 2/3 full of water and bring to a boil. 
Add the bacon and blanch for three minutes. 
Drain, rise with cold water and pat dry with paper towels. 
Set aside.
Put scallops in a medium bowl. 
Cut the salmon steaks into 1-inch cubes and add to bowl. Add the olive oil, lemon juice, sage, salt and pepper. 
Toss to combine and coat the fish. Marinate in the refrigerator for approximately 30 minutes.
Remove the fish from the marinade and reserve the marinade. 
Wrap a piece of blanched bacon around each scallop and piece of salmon. 
Alternate the salmon and scallops on four to six skewers.
Arrange the skewers on the grill rack. 
Grill, turning frequently and brushing the marinade two or three times during the first four minutes. 
Do this until the bacon is lightly brown and sizzling and the salmon and scallops are opaque throughout - 
approximately eight minutes total.
Remove skewers from the grill and serve immediately with lemon wedges.