Step 1:

Wrap one bacon piece around each scallop; secure with toothpick. Cook pasta according to package directions. Drain pasta; return to pan

Step 2:

Meanwhile, heat small nonstick skillet over medium heat. Add scallops; cook 2 to 3 minutes on each side or until bacon is crisp and scallops are opaque. Remove scallops from skillet; discard toothpicks. Reduce heat to low

Step 3:

Melt margarine in same skillet. Add onion and garlic; cook and stir 1 minute or until onion is tender. Remove from heat.

Step 4:

Add onion mixture to pasta; toss lightly. Place on serving plate. Top with scallops. Season with pepper.

Step 1:Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade.

Step 2:If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12 skewers alternately with scallops and orange wedges.

Step 3:Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade

Step 4:Broil 4 inch from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade