Preheat BBQ to medium high heat. Cook the ten pieces of bacon until limp but not browned. Drain and set aside. Place the scallops and the Simon Gault Home Cuisine Italian Seasoning in a bowl and toss to coat the scallops. Wrap each scallop in 1 piece of the bacon, securing it through the centre with a bamboo skewer. Alternate with a cherry tomato — 2 scallops and 2 cherry tomatoes per skewer. Repeat with the remaining scallops. Brush the BBQ grill lightly with oil. Place the skewers on the BBQ and cook, turning every two minutes or until just cooked through, approximately 6 minutes. Serve with freshly chopped Italian parsley.