Bacon Wrapped Stuffed Scallops

Scallops:
1 block (12oz) Tofu, firm but not frozen
1/4 c Earth Balance Margarine, softened
1/2 t Miso paste
1/2 t Lemon Pepper
1/2 t Salt
1 t Lemon Juice
1 T Vegetable Oil
1 Vegetable bullion cube
1/4 c Seaweed, crumbled
1 c Water

Directions for Scallops:
Blend the margarine, miso, lemon pepper, salt, and lemon juice into a thick paste. Cut the tofu into thick blocks and cut into circles with a biscut cutter, washed can or shot glass. Spread the paste all over the tofu circles and let sit 30 minutes in the fridge. After that time bring the oil to medium heat in a grill pan and add the scallops. Sear on both flat sides until golden. Add the bullion, seaweed and water and poach in the hot liquid for 10 minutes, stirring and spooning the broth around and over the tofu. Remove the tofu and strain the liquid to use in something else, like a side dish or vegetable. Return the pan to the stove and return to medium heat.

Seafoodesque Stuffing:
1 c Tofu Scraps made from cutting the circles out
1 c Garbanzo beans, cooked and drained
1 T Veganaise Mayo
1 t Garlic powder
1 t Onion powder
1 t Brown Rice Vinegar
1 t Lemon Juice
1 t Lemon Pepper
1/2 t Mustard powder
1/2 t Celery seed
1/2 t Mustard seed
1/2 t Basil
1/2 t Smoked Spanish Paprika

Directions for Stuffing:
Mash together well and set aside.
(Note: This makes a lot more than is needed by the scallops above. Reuse the rest by adding more condiments and enjoy!)


Bacon Wrapped Stuffed Scallops
1 or more batches of soaked, browned and poached scallops.
1 batch Seafoodesque Stuffing
1 package Smart Bacon by LiteLife
2 t Vegetable Oil

Insert the stuffing into the scallops by cutting halfway through the poached circles and inserting a small amount with a spoon. Press the flat sides together, compressing the stuffing slightly. Wrap the bacon strips around the circumfirence of the scallop and secure with a toothpick. Shallow fry the bacon on the edges in the oil until browned all over and crispy. Remove the toothpicks before serving!