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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
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|Serving Size: 1 Serving (597g)|
|Recipe Makes: 1|
|Calories from Fat: 636 (59%)|
|Amt Per Serving||% DV|
|Total Fat 70.7g||94 %|
|Saturated Fat 22.7g||114 %|
|Monounsaturated Fat 30.1g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 249.4mg||77 %|
|Sodium 1965.2mg||68 %|
|Potassium 1753.2mg||46 %|
|Total Carbohydrate 11.6g||3 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 11.6g|
|Protein 92.5g||132 %|
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Calories per serving: 1078
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