Scallops Wrapped in Bacon

12 slices thick-cut bacon
12 sea scallops
1/2 teaspoon salt
1/4 teaspoon white pepper
12 toothpicks
2 tablespoons olive oil

Preheat the oven to 350 degrees F.

Lay the bacon on a cookie sheet and place in the oven for 3 to 5 minutes just to slightly render some of the fat. Remove the bacon from the oven and let cool. Once the bacon is cool, wrap each scallop with 1 piece of bacon, using toothpicks to fasten the bacon to the scallops.

Season the scallops with 1 teaspoon of the salt and 1/2 teaspoon of the white pepper. Heat the olive oil in a 12-inch saute pan until hot, then add half of the scallops to the pan and cook for about 2 minutes on each side. Remove them from the pan and place them on a baking sheet. Repeat this process with the remaining scallops.

Then transfer the baking sheet to the oven until the scallops are just cooked through, 3 to 5 minutes.

Serve immediately.

Blazin' Baked Beans

Ingredients
1/4 pound finely diced bacon slices (raw)
1 1/2 cups chopped onion
1/3 cup packed dark brown sugar
3 tablespoons Dijon mustard
2 tablespoons finely chopped chipotle chile, canned in adobo sauce
5 (16-ounce) cans navy beans, rinsed and drained
1 (18-ounce) jar low-sodium barbecue sauce
Cooking spray

Preparation
Preheat oven to 350°.

Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan, and set bacon aside. Add onion to drippings in pan; sauté 3 minutes.

Combine bacon, onion, and remaining ingredients except cooking spray in a large bowl; toss well. Spoon the bean mixture into a 13 x 9-inch or 2 1/2-quart baking dish coated with cooking spray. Bake at 350° for 45 minutes.

Yields 21 servings (serving size: 1/2 cup)

Sweet and Sour Shrimp

Ingredients
6 tablespoons chicken stock or water
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons pineapple or orange juice
2 tablespoons vinegar
2 teaspoons soy sauce
3/4 teaspoon crushed red pepper flakes
2 teaspoons cornstarch
1 pound shrimp
2 teaspoons minced ginger
2 teaspoons minced garlic
2 tablespoons peanut or vegetable oil
1 cup thinly sliced onions
1 cup 1-inch chunks green bell peppers
1 cup pineapple chunks
12 maraschino cherries
6 tablespoons thinly sliced green onions
Hot white rice, accompaniment

In a large bowl, toss the shrimp with the ginger, garlic, and remaining 1/4 teaspoon pepper flakes. Set aside for 10 to 20 minutes.

In a medium bowl, combine 1/4 cup of stock, the ketchup, sugar, juice, vinegar, soy, and 1/2 teaspoon of the pepper flakes. Set aside.

In a small bowl, combine the cornstarch with the remaining 2 tablespoons of stock and stir to dissolve. Set aside.

Heat a large wok over high heat. Add the oil, swirling to coat the sides and bottom of the pan. Add the shrimp, garlic, and ginger and stir-fry until pink, about 2 minutes. Remove from the pan. Add the onions and peppers and stir-fry until crisp-tender, about 2 minutes. Add the sauce and cook, stirring, until the sugar dissolves. Add the cornstarch mixture and bring to a boil. Return the shrimp to the pan and add the pineapples, cherries, and green onions. Cook until the sauce is thick, about 1 minute.

Remove from the heat and serve over rice.