Partially rotate the bacon until light brown and cut into pieces the same size as the scallops

Thread the bacon, scallops and water chestnuts alternately on 8 kebob skewers. In a shallow dish, stir together the soy sauce, rice vinegar, sugar, sherry, garlic and ginger

Add the skewers and turn to coat in the marinade

Cover and refrigerate for 2 to 3 hours, turning occasionally. Rotate the kebobs for 15 minutes or until the scallops are firm and cooked through and the bacon is crisp.