8 to 10 large sea scallops
1 (1 lb.) pkg. sliced bacon
1/2 cup Panko
1 tsp. oregano (or less, to taste)
1 tsp. basil
1 tsp. garlic powder
1 tsp. paprika
Fresh cracked pepper (to taste)
Fresh cracked sea salt (to taste)
1 tbsp. olive oil
1 tbsp. butter
1 lemon
freshly grated Parmesan cheese

Preparing Panko coating:

Mix Panko, basil, oregano, basil, garlic powder, pepper, sea salt and paprika.

Preparing Scallops:

Roll scallops in Panko coating and wrap with bacon. Put olive oil and butter in a large skillet; stir and heat until hot. Add scallops, turning once, until browned on both sides (3-4 minutes); remove from heat.

Halve lemon and gently squeeze juice over scallops, then sprinkle with cheese. Cover with a lid and let steep for 5 minutes to allow the flavors to mingle.

Note: These can be made on the grill or in a pre-heated 425°F oven - cook just until scallops are opaque. Smaller scallops will cook more quickly. If your scallops are quite small, par-cook the bacon if desired.

Submitted by: UnthoughtKnown