Bacon & Horseradish Scallops over Warm German Slaw

The name of the dish is long, but it's not all that complicated to make!  Mighty tasty too!
1 pound Sea Scallops
1/2 cup Terrayki Marinade
healthy shake of garlic powder
1 package of semi cooked bacon (about 10 slices for this part of the recipe)
2 tablespoons prepared horseradish sauce
Pam & toothpicks
Warm German Slaw (recipe follows)

1)  In a larger size baggie, add the scallops, the terrayki sauce and the healthy shake of garlic.  Seal the bag, squish it around and let it marinate for a few hours.

2.)  If you are cooking indoors, preheat the broiler.  If you are grilling, please soak your toothpicks in water for 15 minutes and set grill on high
3.)  Spread out a few slices of the bacon, smear with a bit of the prepared horseradish sauce.  Put a scallop (on it's side) in the middle of the bacon slice.  Roll it up and secure with a toothpick.  Spray baking sheet and place scallops on pan.  Broil until scallops are translucent.  Serve over the Warm German Slaw and a side of rice.  I went for Terrayki rice, kept going with the Theme (Bacon & Terrakyi!)

Warm German Slaw

The rest of the package of bacon
2 spins around the pan of olive oil (about 2 tablespoons)
1 small onion, chopped
1 teaspoon celery seeds
salt and pepper, to taste
3 tablespoons apple cider vinegar
1 tablespoon dark brown sugar
1/2 head green cabbage, shredded

1.)  In a medium saute pan, heat up the oil and then crisp up the bacon.  Remove the bacon and save for later. 
2.)  In the meantime, add the onion and saute until the onion is translucent.  Add the celery seeds.
3.)  Add the salt and pepper, the 3 tablespoons of apple cider vinegar and the tablespoon of dark brown sugar.  Once this comes to a boil and thickens, put the dressing in a container off to the side. 

4.)  Add the cabbage to the pan.  Cook it for a few minutes to brown it.  You still want it soft/crisp (I know that's weird).
5.)  Add in the onion dressing stirring to coat the cabbage.
6.)  Crumble the bacon and sprinkle on top of the cabbage, stirring it in.

Serve....enjoy!