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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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 small bay scallops. Ingredients:
11 bacon slices, cut in half |
1/2 cup all-purpose flour |
1 1/2 teaspoons paprika |
1/2 teaspoon salt |
1/2 teaspoon ground white pepper |
1/2 teaspoon garlic powder |
1 cup milk |
1 egg |
22 sea scallops |
1 to 2 cups japanese bread crumbs (panko) |
1/2 cup celery, minced |
1/2 cup green onions, minced |
1/2 cup mayonnaise |
1/2 cup cocktail sauce |
1/4 cup prepared mustard |
1/4 cup horseradish |
1/4 cup lemon juice |
1/4 cup red wine vinegar |
2 teaspoons paprika |
1 teaspoon salt |
1/2 teaspoon pepper |
1/8 teaspoon red pepper |
Directions:
1. Cook bacon slices 3 to 4 minutes or until translucent.
2. 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.
3. Wrap each scallop with bacon and secure with a toothpick. Place scallops on a lightly greased baking sheet. Bake at 400° for about 30 minutes or until bacon is crisp and scallops are cooked. Serve hot with Remoulade Sauce.
4. Remoulade Sauce:Mix together all ingredients in a quart jar; shake well and chill 45 minutes.
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