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Oxmoor House Photo by: Oxmoor House

Bacon-Wrapped Scallops

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

  • Yield: Serves 11

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)
  • Remoulade sauce:
  • 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

Preparation

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.

Remoulade Sauce:
Mix together all ingredients in a quart jar; shake well and chill 45 minutes.

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Bacon-Wrapped Scallops recipe

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