INGREDIENTS

INSTRUCTIONS

Remove any tough cartilage from the sides of the scallops, wipe off
any bits of shell, and pat them dry. In a large frying pan, partially
cook the bacon until it has released its fat but is still limp and
flexible; remove it to brown paper or paper towels and drain it well.
Cut the bacon pieces in halves or thirds so that they are just long
enough to wrap around a scallop with a slight overlap. Wrap each
scallop with a piece of bacon and secure the wrap with a toothpick.
Place the wrapped scallops on a rack that is set in a baking pan and
cook under a preheated broiler, turning once, just until the bacon is
crisp and the scallops are opaque. Serve immediately.  Variations: Use
small chunks of monkfish instead of scallops. Roll the  scallops in
pancetta or prosciutto instead of bacon. Add something  crunchy ~ a
length of scallion or a thin slice of kohlrabi - next to  the scallop
before rolling it in the bacon. Substitute drained water  chestnuts for
one-third of the scallops.  Recipe is from The Victory Garden Fish and
Vegetable Cookbook by  Marian Morash.  Posted to EAT-L Digest 11 Dec 96
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>  Date:    Thu, 12 Dec
1996 00:28:02 EST

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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 521
Total Fat: 57.7g
Cholesterol: 96mg
Sodium: 963.2mg
Potassium: 288.1mg
Carbohydrates: 1.9g
Fiber: 0g
Sugar: 0g
Protein: 18.4g