Combine butter & pepper.  Dip scallops in this, lift out & refrigerate to solidify butter.

Trim rind from bacon, thread 1 end of each strip of bacon on a skewer, then a scallop & a pineapple piece.  Bring bacon round scallop & pineapple piece & thread over skewer.  Repeat until each skewer has 3 or 4 scallops partially enfolded in bacon.

Cook for about 8 minutes under a preheated grill, turning several times & brushing with butter if necessary.

Serve with Hollandaise Sauce.