Bacon Wrapped Spiced Scallops with Corn Sauce and Red Wine shallot reduction

These are so good. I love corn sauces. People are always like corn sauce? And I'm like hell ya. And then they get it. When I say parsely I mean Flat leaf Italian.

Sauces: Corn Sauce, Red Wine Sauce

Scallops:
- 3 scallops
- 3 slices of bacon (cut 3/4 in length)
- bunch of fresh parsely
- 2 teas paprika
- 1 teas chili powder
- 1 teas garlic powder
- s/p
- 2 tbsp butter

Wash scallops (some may contain sand on outside) and pat dry. Try to stand them as straight up as possible. Take the bacon and wrap it around the scallop, and tie with string. Mix the spices together, and pat the top and bottom of each scallop. Add parsely to the top and bottom of each. Melt butter in a hot pan and add scallops. Preheat oven to 425. Sear the scallops on each side for 3 min. Add to oven for 7 min. Let rest for a couple of minutes before plating.

Plating - Add the scallops in three. Then add a strip of red wine sauce like spokes coming out of the scallops. Fill in corn sauce inbetween. Enjoy. Serve hot.

NOTES: Depending on how thick your bacon is, you may want to cook your bacon in the oven first to the point that it is still workable, but a little more cooked than raw. That way when the shallots are done cooking you bacon can be more crispy.