Ingredients

·      1 cup plain breadcrumbs

·      2 eggs

·      1 pound sea scallops ( i used small ones)

·      1/2 teaspoon salt

·      vegetable oil for frying

Method

·      In a medium bowl, beat eggs.

·      In a medium zip lock bag, add salt and breadcrumbs, shake to combine.

·      Place scallops, 5 to 6 scallops at a time, in the bag and shake to coat.

·      Then dip the scallops into the egg to coat.

·      Place the scallops back into the flour to coat for a second time. Repeat this method on remaining scallops.

·      Gently drop scallops into hot oil, deep fry,  allowing to turn golden brown in color.

·      Remove from the oil and transfer to a paper towel lined plate. Serve with tartar sauce.

Ingredients

• 12 asparagus spears
• 1 1/2 teaspoons extra-virgin olive oil
• 12 turkey bacon
• 12 chives, optional

Directions

• Pre-heat the oven to 400 degrees F.
• Break the woody end off each asparagus spear and peel the outermost layer off the lower 3/4 of the spear with a vegetable peeler.
• Place asparagus on a large plate, drizzle with the olive oil and toss gently so the oil is evenly distributed.
• Wrap one strip of turkey around each asparagus spear, leaving the tips of the asparagus unwrapped. If using, tie a blade of chive around each wrapped spear. Place the wrapped asparagus on baking tray and bake for 12 minutes, turning once.