Bacon-Wrapped Scallops

• 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

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 400u0b0 for about 30 minutes or until bacon is crisp and scallops are cooked. Serve hot with Remoulade Sauce.
4. Remoulade Sauce:
5. Mix together all ingredients in a quart jar; shake well and chill 45 minutes.

bacon, allpurpose, paprika, salt, ground white pepper, garlic, milk, egg, scallops, bread crumbs, celery, green onions, mayonnaise, cocktail sauce, prepared mustard, horseradish, lemon juice, red wine vinegar, paprika, salt, pepper, red pepper

Taken from www.myrecipes.com/recipe/bacon-wrapped-scallops-0 (may not work)