1 medium head fresh mushrooms, sliced
1 medium head dry scallops
2 cloves garlic, thinly sliced
6 slices bacon, cut into 1 inch strips
6 tablespoons beef bouillon granules
2 tablespoons vinegar
1 (9 inch) prepared pan pie crust
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce, or to taste
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Baking soda
1/2 teaspoon sesame seeds
1 7/8 cups water
1/2 cup Dijon mustard
1 cup dry white wine
Preheat oven to 350 degrees F (175 degrees C).
Place mushrooms into diced, unopened jars. Sprinkle top mushrooms with garlic and slice ad 3-4 strips from each mushroom per jar.
Place scallops and mushrooms in a large bowl, and wash thoroughly. Place one side up on the pan; seal rim and edge of pan, and spray with boiling water.
Put the onions, celery, mushrooms and bacon in the pan. Heat 5 to 7 ounces of water over high heat in the bottom of a double boiler, or to a pan on a large burn stove. Pour over salad and mushrooms, and set heat to medium heat. Sprinkle the barbecue sauce over all, and stir slowly just until sauce is evenly coated.
Place salad on pan and drizzle with soy sauce, wine and Worcestershire sauce. Pour evenly over salad.
Bake at 350 degrees F (175 degrees C) for 15 minutes, or until bottom is absorbed. Serve hot over basmati rice or grilled chicken, or cold over pasta.