Bacon Wrapped Scallops

For years I tried to replicate bacon wrapped scallop recipes with the following results:

a) Bacon is burnt. Scallops are cold.

b) Bacon is raw. Scallops are tough and overcooked.

or c) Bacon is burned, Scallops are overcooked. Order pizza.

I finally came across a new idea on how to cook both perfectly-and they were wonderful! I serve these with a Sriracha Aioli that is a creamy, spicy foil to the salty and sweet bacon/scallop combo. This recipe serves 4 as an entree, or about 10 as an appetizer.

Ingredients:

1 1/2 lb large scallops

1/2 lb. bacon slices

Olive Oil

Sea salt and black pepper

1 cup Hellmann’s Mayonnaise or any other Real Mayo

1/3 cup Sriracha Chili Sauce

1 lemon

Directions:

Preheat the broiler. Wrap each of the scallops in 1/2 piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops on a baking sheet, drizzle with olive oil and the juice of 1/2 the lemon, and season with salt and pepper. Cook them under the broiler for 6 minutes, flip, and cook for 5-7 more minutes or until the bacon is cooked through.

While the scallops are cooking, make the Sriracha Aioli by combining the mayo and chili paste and the juice of the other 1/2 the lemon. Stir well. 

If serving as an entree, drizzle 4 plates with about 1/4 cup of the Sriracha Aioli each. Top with 4-6 scallops each. Enjoy!