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.
Gooseberry Patch DECEMBER 2008
Cook bacon slices 3 to 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° for about 30 minutes or until bacon is crisp and scallops are cooked. Serve hot with Remoulade Sauce.
Mix together all ingredients in a quart jar; shake well and chill 45 minutes.
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