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(And Green Bean Almondine)
24 large sea scallops (about
2 lb.)
12 slices bacon
seasoned pepper
1 lb. green beans
3 Tbsp. sliced blanched
2 Tbsp. butter or margarine
1/2 c. water
radish sprouts or watercress
for garnish

Rinse scallops with cold running water; pat dry with
paper towels. Cut each bacon slice crosswise in half; wrap
each scallop in bacon, securing with a toothpick. Sprinkle
lightly with salt and pepper; set aside. Cut each green bean
in half lengthwise; set aside. In large skillet over medium
heat, cook almonds until golden, shaking skillet frequently.
Remove almonds to plate. In same skillet over medium heat, in
hot butter, cook green beans and 3/4 teaspoon salt until beans
are lightly browned. Add water; over high heat, heat to
boiling. Reduce to low heat, cover and simmer 10 minutes or
until beans are tender-crisp, stirring occasionally. Keep
Meanwhile, preheat broiler. Place scallops on rack in
broiling pan with bacon facing up. Broil 8 to 10 minutes,
until scallops turn opaque, turning frequently so bacon browns
evenly on all sides.
To serve, remove toothpicks from scallops. Arrange
scallops and beans on warm large platter and garnish with
watercress or radish sprouts. Serves 6.

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