Bacon-Wrapped Scallops With Creamy Chili Sauce

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The Editors
Makes 4 to 5 servings.
The Old Farmer's Almanac EATS
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Bacon-wrapped scallops are a wonderful combination of salty bacon and sweet scallops in every bite. No wonder they’re a favorite appetizer.

To pair best with bacon, use sea scallops. Remove that tough little side muscle that can still be attached. Use regular bacon, not thick bacon.

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1⁄2 cup mayonnaise
2 tablespoons sour cream
2 tablespoons red chili paste
1 teaspoon Dijon-style mustard
2 to 3 teaspoons lime juice
1 tablespoon chopped Italian parsley
salt and cayenne pepper, to taste

Combine all of the ingredients in a small bowl and stir to blend. Cover and refrigerate until needed.


1⁄2 pound bacon
chili powder and freshly ground black pepper, to taste
1 pound large scallops
3 tablespoons unsalted butter, melted

Preheat the broiler. Get out a large, rimmed baking sheet.

Lay the bacon slices on a large piece of wax paper. Dust each slice with chili powder and pepper. Put a scallop at one end and roll it up in the bacon. If desired, trim the bacon to just overlap around the scallop. Stick a toothpick into the bacon to hold it in place. Repeat for all of the scallops. Place them in a large bowl.

Drizzle with butter, turning to coat.

Place the scallops, uncrowded, on the baking sheet. Broil for 15 to 20 minutes, or until the scallops are cooked through and appear opaque. Remove the sheet from the oven—be careful of the hot juices—and serve with the sauce.

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