Made this last night.. I basically just made it up on the fly, so its definately not a set in stone recipe. Amounts could certainly be adjusted to taste.
Bacon wrapped mushroom and salmon stuffed scallops
10 large, fresh, thawed scallops
5 slices of bacon
3/4 stick butter
Splash of white wine (~ 1/3 cup)
2 tablespoonsful EVOO
Dash of freshly ground pepper
Old Bay seasoning
Heaping tablespoon chopped garlic (or more if desired)
Mushrooms(4 OZ?) – finely chopped
Boneless salmon meat flakes – previously cooked, smoked, or raw is fine. Crab, walleye, bluegill, etc would also work. Only a small amount is needed, or the fish may be omitted.
Parmesan cheese – about a 1/2 cup
Chopped spinach, parsley, swiss chard, or cilantro to taste if desired (small amount for color, taste)
Place scallops, wine, EVOO, pepper and a liberal amount of old bay seasoning in a ziplock back. Squeeze out air and let scallops marinate in refrigerator for an hour or over night.
Melt butter in medium saucepan. Add chopped garlic, cook on med-high for 1-2 minutes until garlic starts to brown. Add mushrooms, and reduce heat after a minute or two to prevent burning. Add a little wine or EVOO if needed. Cook until mushrooms are tender. Remove from heat. Mix in salmon meat and greens (chard, spinach, cilantro, etc if desired).
Remove scallops from marinade. Cut an “X” in the top of the scallop, trying not to cut throught the sides or bottom of the meat. Stuff the tops of the scallops with the mushroom-fish mixture. Sprinkle tops with shredded parmesan. Wrap outside of scallops with a half slice of bacon and pin with toothpicks. Try to keep the filling in place using the bacon.
Place scallops into a shallow baking dish and add any remaining marinade/sautee liquids to the bottom of the dish. Bake at 400 degrees for about 20 minutes. Broil for 2 minutes at the end for browner tops, if desired.
Serve with white wine or a good beer and freshly baked popovers.
Spices may certainly be adjusted for taste. If using the cilantro, it might be good to try a lime/tequila/butter sauce.
Enjoy, and post any improvements that you come up with for this recipe!! 
Whittsend
