Lather Ribeye Hearts with olive oil, sea salt, black pepper and garlic powder. Set in the fridge to set for 20 minutes. Dry off all scallops with a paper towel then season with sea salt, black pepper, garlic powder and cumin. Wrap with bacon and place on a skewer. Let sit in the fridge for 10 minutes to set.
Using Cowboy Charcoal, fill a 1-2 full chimneys of coals, light and let preheat for 15 minutes. Pour coals into the grill and place into one pile for direct cooking.
If you’d like, preheat cast iron skillet for cooking or grill on grill grate. Add steak over coals and let cook for 2-3 minutes. Before flipping steak, add scallops to grill to cook. Flip steak and cook until 117F internal for medium rare. Rotate scallops on all sides every 30-45 seconds to evenly cook bacon. Cook scallops until 145F internal. Pull both scallops and steak off once done and let rest for 8-10 minutes.
While food is resting, make your spicy gremolata. Mix together all ingredients for gremolata and set aside.
Once done, slice steak and serve with Bacon Wrapped Scallops. Top with gremolata and enjoy!