Recipe Review and tomorrow's dinner 2 Teriyaki bacon wrapped scallops..Sounds Delicious

Today's meal was spicy ginger chicken and a salad. I recipe was very easy to prep. Smelling the marinade and during the cooking I was smelling cinnamon. So that made me worry that the 1/4 t was too much and the chicken would have to much of a cinnamon flavor. But we sat down to eat dinner and it was stronger in ginger flavor which I liked. the cinnamon flavor was there but not like how I thought. The chicken was good but for me it was missing something..sorta bland. I gave it a 7. My daughter gave it a 6. We wound up putting a little bbq sauce on it. I wouldn't mind making it again but I would surely put my own twist on it. Guess I shoulda mad the chicken face the same way lol. O well. For the salad I always use green leaf lettuce. My daughter wanted Parmesan cheese, sliced grapes and a little bit of egg so a gave her 1 slice of my egg. I chose an egg and shredded cheddar.

Tomorrow's recipe is from all recipes.com. Teriyaki bacon wrapped sea scallops and my vegetable stir fry. Which will be zucchini, beansprouts, green, and red pepper, onion and baby carrots.

Teriyaki Bacon Wrapped Scallops

Ingredients:

1/2 cup teriyaki sauce 1/3 cup brown sugar 3 tablespoons minced fresh ginger root

18 slices bacon, halved crosswise 12 large sea scallops, cut into thirds 36 toothpicks

Directions:

1.	Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
2.	Whisk teriyaki sauce, brown sugar, and ginger in a bowl.
3.	Wrap each piece of scallop with a strip of bacon and secure with a toothpick. Dip each bacon wrapped scallop in the teriyaki sauce mixture and arrange on one of the prepared baking sheets.
4.	Broil in preheated oven until lightly charred, about 6 minutes. Flip scallops and transfer to the clean baking sheet and return scallops to the oven. Continue to broil until bacon is charred on the second side, about 6 minutes more WW POINT 8