Slice the tops of the peppers off and discard the tops but keep the membranes. Place the scallops inside the peppers. Starting at one end, roll each pepper in 1 slice of bacon. Skewer the dragon toe through the center, placing 3 toes per skewer.
Roast in the oven for 12 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Nancy and Tad Mitchell, Six Feet Under Pub and Fish House