It’s not uncommon to find Bacon-Wrapped Scallops on menus. It’s a fairly simple dish, comprised of two ingredients that lots of people love. We made the dish for family and added yet another ingredient that I love — mayo!
Bacon-Wrapped Scallops
~makes 4 servings
Ingredients
- 8 Sea (Diver) Scallops
- 4 strips Bacon
- 4 cloves Roasted Garlic
- 3 tbsp. Mayonnaise
- 1/2 tbsp. Orange Juice
- 1/4 tsp. Cayenne
- Kosher Salt
- Fresh Ground Black Pepper
Instructions
- Slice bacon in half (length-wise), pound out the bacon, to get it thin. Season scallops with black pepper. Wrap each scallop with a piece of bacon. You may need to cut some bacon width-wise to not have it overlap the top and bottom of the scallop too much. Pin the bacon where it overlaps itself with half a toothpick. You can refrigerate scallops a few hours or even overnight if necessary.
- In a bowl, mash roasted garlic with a good pinch of kosher salt, until smooth. Add mayonnaise, orange juice, and cayenne pepper. Whisk until smooth. Refrigerate until use.
- If any bacon pieces remain, render to use bacon fat, otherwise use two teaspoons olive oil. Heat in non-stick pan over medium-high heat. Sear scallops well on faces, and along all sides to cook bacon. Make sure to roll the scallops to cook evenly. About 8-10 minutes total. Dab on paper towel when done to remove excess fat.
- Serve with sauce on the side. Season with some fresh black pepper.
I’ve made bacon-wrapped scallops a number of times as appetizers, but your sauce accompaniment sounds awesome. I used to serve fennel and orange salad with them, but I think I’ll try your way next time.
You can’t go wrong with bacon wrapped scallops. Yours look perfect!
Alright–I tried it out tonight and I had to use about 1 tbl. more mayonnaise than called for since I don’t own squeeze bottles. Just in case you were wondering.
Simple and perfect 🙂
Bacon goes with everything. Great dipping sauce. OJ with mayo! Who woulda thunk?