ANGELS AND DEVILS ON HORSEBACK

courtesy Emeril Lagasse

1/2 cup dry white wine
1 teaspoon minced garlic
1/2 teaspoon hot pepper sauce
12 medium to small oysters , shucked and drained
12 scallops, side muscle removed
12 slices bacon, cut in half crosswise

Preheat the broiler. In a shallow bowl, combine the wine, garlic, and pepper sauce. Add the oysters and scallops and toss to coat. Let marinate for 10 minutes. Place the bacon flat on a work surface and scrape with the back of a knife to prevent from shrinking while cooking. Broil until almost cooked but not crisp. This can also be done in the microwave by placing on a paper plate covered with a paper towel , cover bacon with a paper towel. Microwave appropximately 1 minute per slice.

Place 1 oyster or scallop on each piece of bacon and roll up to enclose. Secure with a toothpick and place on a foil-lined baking sheet. Place on the top rack of the oven and broil, until the bacon is crisp and the edges of the oysters have curled, turning once to cook both sides evenly. Remove from the oven and serve immediately. Yield: 2 dozen