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. In a large bowl: add quinoa and stir in 1/3 cup boiling water. Cover and let stand about 20 minutes until water is absorbed and quinoa is tender.

2. DRESSING. Remove zest from 1 orange. Peel, seed and section orange.

3. Finely chop 1/2 onion.

4. Combine orange zest and sections, chopped onion, 1/3 cup of cider vinegar, Dijon mustard and black pepper in a food processor or blender. Process until smooth. Add extra virgin olive oil and process again until thickness. Add poppy seeds; mix and set aside.

5. SALAD.

Thinly slice onion. In a small bowl combine onion, 1 tbsp of cider vinegar and the water. Mix and set aside.

6. Rinse scallops.

7. Cut radicchio into "like your prefer" slices.

8. Lightly toast the pine nuts.

9. Preheat pan with canola oil over medium. Add scallops and cook 2 minutes one side, turn and cook second side 2 more minutes.

10. Drain the water from the bowl with onion.

11. In a large bowl combine greens, radicchio, pine nuts, onion, quinoa and scallops. Drizzle with dressing.