Rumaki Variations
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2 lbs thick cut bacon
1 (5 oz) can whole water chestnuts
1 container fresh pineapple chunks
1/2 lb large sea scallops, quartered
Toothpicks

Preheat oven to 350°.

Cut bacon slices in half. Wrap one water chestnut with a piece of bacon and
secure with toothpick, place on baking sheet. Repeat the process with the 
remaining water chestnuts, pineapple, and scallops.

Put the pan into the preheated oven and bake until the bacon is crisp, 
about 20 minutes.

Remove and cool 10 minutes before serving.

Source: Carol Smith
From: Tastebook: Gail Garrison