"aem" > wrote in message
...

> Too late to help, but .... I don't think nicely seared scallops would
> reheat well. If it were me I'd consider making a version of a steamed
> dim sum type dumpling, using scallops and garlic chives and crumbled
> bacon, a bit of garlic and ginger. Process the ingredients to a lumpy
> paste, make dumplings with won ton skins the night before, steam them
> tomorrow.

Thanks. I don't have most of those ingredients. Oh well. I guess since I
want to do bacon wrapped scallops, I can't do them ahead. I haven't done
anything with them yet. Maybe I'll just do the pre-cook of the bacon, cool,
and wrap the scallops and take them that way. Finish the cooking there.