Cook bacon in very large skillet over medium heat 5 to 6 minutes. Wrap each scallop with piece of bacon; set aside.
Bring syrup to boiling in saucepan over medium-high heat. Cook, uncovered, until reduced to 2/3 cup, about 5 minutes. Remove from heat; stir in butter, orange juice, peel and salt.
Thread 4 bacon-wrapped scallops on six 10- to 12-inch skewers.* Brush syrup mixture over kebabs; grill on lightly greased grill rack over medium-high heat until just opaque in the center and bacon is crisp, 4 to 6 minutes, turning once or twice. Garnish with orange wedges, if desired.
*If using wooden skewers, soak for at least 30 minutes to prevent burning while grilling.
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