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 oven to 395F (202C). 2. Wash and cut the eggplant lengthwise into about 1 cm thick slices. 3. Place the slices on a board and salt on both sides. 4. Rub salt into eggplant slices and place them in a baking tray lined with parchment paper. Drizzle slices with olive oil on both sides. 5. Bake for about 15 minutes. 6. Using a fork, beat the eggs with salt, black pepper and sweet paprika. 7. Grate mozzarella cheese. Add grated cheese to egg mixture. Mix. 8. In separate plate mix flour and bread crumbs. Add salt, sweet paprika and coriander to taste. Optionally, add greens. Mix. 9. Dredge the eggplant slices in flour on both sides. Then wash them in the egg-cheese mixture on both sides and return to the baking tray lined with parchment paper. Repeat with all eggplant slices. (Place the eggplant slices so that they do not touch each other.) 10. Bake 15 min. Temperature - 395F(202C). 11. Optionally, sprinkle with chopped herbs before serving. * You can use semolina instead of bread crumbs.