Bacon wrapped scallops

By dette

Wrapped in bacon strips, these succulent scallops will be snapped up quickly! Be sure to buy sea scallops, which are larger in diameter than the smaller bay scallops

Ingredients

• Remoulad Sauce:
• 11 bacon slices, cut in half
• 1/2 c. all-purpose
• 1 1/2 t. paprika
• 1/2 t. salt
• 1/2 t. ground white pepper
• 1/2 t. garlic powder
• 1 c. milk
• 1 egg
• 22 sea scallops
• 1-2 c. Japanese bread crumbs (Panko)
• 1/2 c. celery, minced
• 1/2 c. green onions, minced
• 1/2 c. mayonnaise
• 1/2 c. cocktail sauce
• 1/4 c. prepared mustard
• 1/4 c. horseradish
• 1/4 c. lemon juice
• 1/4 c. red wine vinegar
• 2 t. paprika
• 1 t. salt
• 1/2 t pepper
• 1/8 t. ground red pepper

Details

Servings 11
Preparation time 20mins
Cooking time 50mins

Preparation

Step 1

Cook bacon slices 3-4 minutes or until translucent.
combine flour and next 4 ingredients in a shallow dish Beat together milk and egg in a small bowl. Roll scallops in seasoned flour, shaking off excess. Dip scallops in egg mixture, then coat with bread crumbs.
Wrap each scallop with bacon and secure with a toothpick. Place scallops on a lightly greased baking sheet. Bake at 400 degreese for about 30 mintues or until bacon is crisp and scallops are cooked. Serve hot with Remoulade Sauce.


Remoulade Sauce
Mix together all ingredients ina quart jar; shake well and chill 45 mintues.
Makes 2 1/4c.