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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