Scallops à la Schaller

INGREDIENTS:

Fresh parsley
1 pound (450 g) bacon, cut in half crosswise
2 pounds ( 900 g) small sea scallops
1/2 cup (125 ml) olive oil
1/2 cup (125 ml) dry vermouth
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) black pepper
1/2 teaspoon (2 ml) onion powder
Dash of dried oregano leaves
Crisp salad greens
Lemon peel strips for garnish

PROCEDURES:

1. To chop parsley, place parsley in 1-cup (250 ml) measuring cup. Snip enough parsley with kitchen scissors to measure 2 tablespoons (30 ml). Set aside.

2. Wrap 1 bacon piece around each scallop; secure with wooden toothpicks if necessary. Place wrapped scallops in  13 x 9-inch (32.5 x 22.5 cm) baking dish.

3. Combined olive oil, vermouth, parsley, garlic powder, pepper, onion powder and oregano in small bowl. Pour over wrapped scallops.

4. Marinate, covered, in refrigerator at least 4 hours.

5. Remove wrapped scallops from marinade. Arrange on rack of broiler pan. Broil, 4 inches (10 cm) from heat, 7 to 10 minutes until bacon is brown. Turn over; brown other side 5 minutes or until scallops are opaque.

6. Remove wooden toothpicks. Arrange on greens-lined platter. Garnish, if desired.

~ Makes 8 servings