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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This recipe is from the R.S.V.P. section of an April 1982 issue of Bon Appetit magazine. It was requested from the Des Moines Golf and Country Club in Des Moines, Iowa. I like the fact that the scallops are oven-baked, not fried. Ingredients:
1 cup all-purpose flour |
1 tablespoon salt |
1 tablespoon paprika |
1 teaspoon white pepper |
1 teaspoon garlic powder |
21 sea scallops |
1 egg, beaten with |
1 cup milk |
1 cup breadcrumbs |
7 slices bacon, strips cut into thirds |
tartar sauce or seafood cocktail sauce |
Directions:
1. Preheat oven to 400 degrees.
2. Lightly grease 9 or 10-inch pie plate. (or spray with cooking spray).
3. Combine flour, salt,pepper,paprika and garlic powder in shallow dish.
4. Roll scallops in seasoned flour,shaking off excess.
5. Dip into egg mixture, then coat with breadcrumbs, covering completely.
6. Wrap each scallop in bacon and secure with toothpick.
7. Transfer to prepared dish.
8. Bake until bacon is crisp and scallops are cooked through, about 20 to 25 minutes.
9. Serve hot with tartar or cocktail sauce.
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