I’m finally getting around to posting a recipe from a private dining event I did a few weeks back. Bacon wrapped scallops are always a hit with clients and they’re so simple. The key is getting super fresh scallops – don’t skimp on the them – pay a little extra to make sure you’re getting quality scallops – it’ll make all the difference in the end. After that, the rest is easy. While the bacon was partially cooking in the oven, I whipped up the spicy mayo. Scallops and bacon are very rich, so the acidic and spicy sauce helps balance this entire dish. Two tips – when it comes time to saute the scallops, get your pan pretty hot. And once the scallops go in the pan, don’t touch them until you’re ready to flip them – that’s the only way to get a nice golden crust without over cooking them. Next time you’re cooking for someone special give these a try!
Bacon Wrapped Scallops with Spicy Cilantro Mayo
- 1 cup good quality mayonnaise (sorry, folks, no room for the low-fat kind here)
- 3 tbsp. hot chili paste (I’m partial to Sriracha)
- 2 tbsp. chopped cilantro
- 1 lime, juiced
- 1 pound bacon
- 2 pounds sea scallops
- Wooden toothpicks
- Kosher salt
- Freshly ground black pepper
- 1/4 cup vegetable oil
- Pre-heat oven to 350 degrees.
- Add the mayonnaise, hot chili paste, cilantro and lime juice to a medium bowl. Mix well to combine. Add 1 tsp. of kosher salt and 1/2 tsp. of freshly ground black pepper; mix, taste and adjust seasonings as necessary. Cover with plastic wrap and refrigerate until ready to use.
- Line a baking sheet with parchment paper.
- Place bacon on the parchment paper and bake until just beginning to get golden around the edges. Do not over-cook. You want the bacon to remain very flexible.
- Remove from oven and let cool.
- Season scallops on all sides with with pinches of kosher salt and freshly ground black pepper.
- Wrap each scallop with one piece of bacon, securing it through the center with a toothpick. Repeat until all scallops are wrapped.
- Add vegetable oil to a large pan over medium-high heat. Let the oil heat up for 3 – 4 minutes.
- Working in batches, add the scallops to the pan, being careful not to overcrowd the pan. Saute the scallops for 2 – 3 minutes on each side. Remove the scallops from the pan and set on a paper towel lined plate. Repeat until all scallops have been sauteed.
- Serve immediately with sauce.