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Scallop Rumaki

Source of Recipe

Aunt Saunny

1 1/2 lbs. large scallops
1 lb. thick sliced bacon
1/2 cup mayonnaise
1 Tbsp. fresh chopped dill
1 6 oz. can sliced water chestnuts
1 tsp. Dijon mustard
1 Tbsp. olive oil
Salt and pepper to taste
Toothpicks

Directions
1. Preheat oven to 375°.

2. Spread olive oil on a baking sheet.

3. Wrap each scallop with bacon and include one water chestnut inside. Put a toothpick through center of Rumaki to secure and place Rumakis on the baking sheet.

4. Bake for 15 to 18 minutes until golden brown.

5. Mix mayonnaise, dill and mustard to make sauce, adjusting seasoning with salt and pepper.

6. Serve Rumaki hot with sauce.
Yield: 4 to 6 servings