Method for "Baked Scallops With Bacon, Sauteed Apples, and Cider Sauce" Preheat oven to 450°. Saute bacon in a large skillet over med-low heat just until it renders its fat, about 4 minutes, do not brown. Transfer to a piece of paper towel and drain. Discard the bacon fat and wipe the

Wipe scallops with damp paper towel. Mash garlic cloves and add to margarine; stir well to blend. Keep warm. Pour a little of the melted garlic sauce into the bottom of a baking dish; add the mushrooms and season. Place the scallops on top of the mushrooms. Reserve 1 tablespoon garlic sauce and

• 1-1/2 Pounds bay scallops, rinsed and drained • 1 tsp Onion powder • 1 tsp Garlic powder • 1/2 tsp Paprika • 1/2 tsp Dried parsley • 1/2 Cup seasoned dry bread crumbs • 4 tbsp Butter, melted • 3 Cloves garlic, minced • 1/4 Cup grated Parmesan cheese

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Preheat oven to 450 degrees. Put the tomato pulp in a bowl with the parsley, basil & garlic. Melt 2 Tbs. butter in a saucepan. Add julienned vegetables (each should be 2 inches and very thin). Season with salt & pepper, then cover with a ball of wax paper. Over low heat sweat the vegetables