1. Rinse scallops under cold water. Pat very dry with paper towels (this is important for good browning). Remove the small side muscle if attached. 2. Use thin or regular bacon (not thick-cut). Cut each slice in half. 3. Peel and finely mince the garlic. In a bowl, combine olive oil, lemon juice, garlic, paprika, salt, and black pepper. Mix well. 4. Add scallops to the bowl. Gently coat them with the seasoning. 5. Wrap each scallop with a piece of bacon. Thread onto skewers, securing the bacon in place. Do not pack too tightly—leave a little space between pieces. 7. Grill Method: - Heat grill to medium-high or high heat. - Lightly oil the grates. - Place skewers on the grill. - Cook for about 5 to 6 minutes total, turning every 1 to 2 minutes. Scallops should become opaque and lightly golden. Bacon should be cooked and slightly crisp. Oven Method: - Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). - Place skewers on a rack or lined baking sheet. - Bake for 10 to 12 minutes, turning once. - For better browning, finish under broiler for 1 to 2 minutes. Butter Garlic Sauce butter – 4 tablespoons garlic – 2 cloves lemon juice – 1 tablespoon salt – to taste black pepper – to taste fresh parsley – 2 tablespoons 1. Melt butter over low heat. 2. Peel and finely mince garlic, then add to butter. 3. Cook for about 30 to 60 seconds until fragrant. 4. Add lemon juice, salt, and pepper. 5. Finely chop parsley and stir in. SERVING IDEAS: - Serve with lemon wedges. - Pair with rice, risotto, or light pasta. - Add grilled vegetables such as asparagus or zucchini. - Drizzle with butter garlic sauce just before serving.

   1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with melted butter. 2. In a bowl, mix the chopped nuts, ground cinnamon, and sugar (if using). 3. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out. 4. Place one sheet of phyllo dough in the greased baking dish and brush with melted butter. Repeat with about 8-10 more sheets, buttering each one. 5. Sprinkle a thin layer of the nut mixture over the buttered phyllo. 6. Add another 5-6 layers of phyllo dough, buttering each one. 7. Repeat the layering process until you run out of nuts. Finish with a top layer of about 8-10 buttered phyllo sheets. 8. Using a sharp knife, cut the assembled baklava into diamond or square shapes. Make sure to cut all the way through the layers. 9. Bake in the preheated oven for about 50-60 minutes or until the baklava is golden and crisp. 10. While the baklava is baking, combine sugar, honey, water, lemon juice, vanilla extract, cinnamon stick, and cloves (if using) in a saucepan. Bring the mixture to a boil, then reduce the heat and let it simmer for about 10-15 minutes, stirring occasionally. Remove the cinnamon stick and cloves. 11.Once the baklava is done baking, remove it from the oven and immediately pour the hot syrup evenly over the baklava, making sure it gets into all the cuts. 12. Allow the baklava to cool completely at room temperature. The syrup will soak in, and the baklava will become moist and flavorful. 13. Once cooled, serve the baklava at room temperature. It can be stored for several days at room temperature or refrigerated.