24 lg. sea scallops
12 slices bacon
Salt, seasoned pepper
1 lb. green beans
3 tbsp. sliced blanched almonds
2 tbsp. butter
1/2 c. water
Radish sprouts or watercress for garnish

Rinse scallops with running cold water. Pat dry with paper towel. Cut each bacon slice crosswise in half; wrap each half around a scallop, securing with a toothpick. Sprinkle scallops lightly with salt and pepper; set aside.

In 12 inch 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 heat to low. Cover and simmer 10 minutes or until beans are tender crisp, stirring occasionally. Keep warm. Preheat broiler. Place scallops on rack in broiling pan, with bacon facing the heating element. Broil 8 to 10 minutes until scallops turn opaque throughout. Turn frequently so bacon will brown evenly. To serve, remove toothpicks. Arrange scallops and green beans on warm platter. Garnish. Makes 6 servings.