1. Rinse scallops under cold water. Pat very dry with paper towels (this is important for good browning). Remove the small side muscle if attached. 2. Use thin or regular bacon (not thick-cut). Cut each slice in half. 3. Peel and finely mince the garlic. In a bowl, combine olive oil, lemon juice, garlic, paprika, salt, and black pepper. Mix well. 4. Add scallops to the bowl. Gently coat them with the seasoning. 5. Wrap each scallop with a piece of bacon. Thread onto skewers, securing the bacon in place. Do not pack too tightly—leave a little space between pieces. 7. Grill Method: - Heat grill to medium-high or high heat. - Lightly oil the grates. - Place skewers on the grill. - Cook for about 5 to 6 minutes total, turning every 1 to 2 minutes. Scallops should become opaque and lightly golden. Bacon should be cooked and slightly crisp. Oven Method: - Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). - Place skewers on a rack or lined baking sheet. - Bake for 10 to 12 minutes, turning once. - For better browning, finish under broiler for 1 to 2 minutes. Butter Garlic Sauce butter – 4 tablespoons garlic – 2 cloves lemon juice – 1 tablespoon salt – to taste black pepper – to taste fresh parsley – 2 tablespoons 1. Melt butter over low heat. 2. Peel and finely mince garlic, then add to butter. 3. Cook for about 30 to 60 seconds until fragrant. 4. Add lemon juice, salt, and pepper. 5. Finely chop parsley and stir in. SERVING IDEAS: - Serve with lemon wedges. - Pair with rice, risotto, or light pasta. - Add grilled vegetables such as asparagus or zucchini. - Drizzle with butter garlic sauce just before serving.

   1. In a large mixing bowl, lukewarm water, sugar, salt, and instant yeast. Add 1/3 of flour and mix with a fork. Cover with clean kitchen towel or plastic wrap, and let rise in a warm, draft-free place for about a 20 minutes. 2. Add remaining flour and mix the ingredients together until a shaggi dough forms. Once the dough comes together, transfer it to a clean, lightly floured surface. Knead the dough for about 10-15 minutes until it becomes smooth, elastic, and slightly sticky (about 7 - 10 minutes). 3. Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 30 minutes. 4. In a bowl, stretch and fold the dough on four sides. Cover and let it rise for 30 minutes. Repeate 3 more times. 5. Divide the dough into two equal portions and shape each portion into a rectangular loaf, about 8-10 inches long. 6. Place the shaped loaves onto a parchment-lined baking sheet, leaving enough space between them for spreading. 7. Cover the loaves loosely with a clean kitchen towel and let them rise again for about 30-45 minutes, or until puffy and slightly risen. 8. Preheat your oven to 450°F (230°C). If you have a baking stone, place it in the oven to preheat as well. 9. Just before baking, lightly drizzle the risen loaves with olive oil and sprinkle them with a little bit of flour. 10. Transfer the baking sheet with the loaves into the preheated oven (or carefully slide the loaves onto the preheated baking stone if using one). 11. Bake the ciabatta loaves for about 20 minutes, or until they are lightly golden brown and sound hollow when tapped on the bottom. 12. Once baked, remove the ciabatta from the oven and let them cool on a wire rack before slicing and serving.