Bacon-Wrapped Scallops

Ok listen y'all. The time has come to lay down some rules regarding food. There are some facts that need to be discussed about what makes some foods more amazingly desirable than others. Here they are:

1.) Anything with bacon is better than anything without bacon. Bacon caramel corn? Delicious. Bacon cinnamon rolls? You bet! Bacon is good. I want bacon now.

2.) Anything breaded or wrapped in pastry makes me want to eat it. Cauliflower? I love cauliflower. Roll cauliflower in bread crumbs and deep fry it? Amazing. Cocktail franks...blech. Cocktail franks wrapped in crescent roll dough? I'll eat 4 dozen, thank you.

3. If you put food on a stick (even a little stick like a toothpick), they will come. Examples: Chicken Satay, Beef kabobs, corndogs (breading AND a stick...shut the front door!!!)

This recipe involves the holy trinity of deliciousness. It has bacon, its breaded and it is on a stick. Not to mention it has scallops in the middle... and since its baked, its somewhat less unhealthy than if it was deep fried ( I can't even TYPE that with a straight face).

This recipe is a throwback to the late 70's, but like many things from that time, I still love having it around (can you say ABBA?). Its really fast and really easy and most importantly really tasty and one of those appetizers that disappears immediately.

The scallops are rolled in seasoned flour, then dipped in egg and finally rolled in panko and wrapped with bacon. Then baked in a hot oven for 20 minutes... EASY!

These can be served with a cocktail or remoulade sauce, but I think they are best on their own, hot from the oven.

But forget all that. Here's all you need to remember: Bacon, Breading, Stick!
Bon Appetit!

Bacon-Wrapped Scallops
makes 24

1 cup all purpose flour
1 Tbsp salt
1 Tbsp paprika
1 tsp white pepper
1 tsp garlic powder

24 sea scallops
1 egg beaten with 1 cup milk
1 cup panko bread crumbs
12 strips of bacon, cut in half
tooth picks

Preheat oven to 400F, cue up ABBA on your iPod.

While singing along to Dancing Queen, lightly grease a large baking sheet. Combine flour, salt, paprika, white pepper and garlic powder. Set up an assembly line of three shallow dishes (pie pans) in the following order. 1) seasoned flour; 2) egg/milk mixture; 3) Panko breading. Roll each scallop in flour, then completley coat in egg mixture and lastly roll in Panko. Set on prepared baking sheet until all scallops are prepared.

Wrap 1 piece of bacon around each breaded scallop and secure with a toothpick. Bake for 20 to 25 minutes until bacon is crisp and scallops are cooked through. (While scallops are baking make yourself a Harvey Wallbanger and listen to Chiquitita). Serve hot, with or without cocktail or remoulade sauce.