Name: Bacon-Wrapped Scallops With Creamy Chili Sauce
Yield: Makes 4 to 5 servings.
Cuisine: Meat
Ingredients: 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; 1⁄2 pound bacon; chili powder and freshly ground black pepper, to taste; 1 pound large scallops; 3 tablespoons unsalted butter, melted

Share:

Rate this Recipe:

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.

For mouth-watering dishes like this one, pick up a copy of The Old Farmer’s Almanac EATS.

Recipe for Bacon-Wrapped Scallops With Creamy Chili Sauce

V. J. Matthew/shutterstock

Photo Credit:

V. J. Matthew/shutterstock

Sauce

Ingredients

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

Instructions

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

Scallops

Ingredients

1⁄2 pound bacon

chili powder and freshly ground black pepper, to taste

1 pound large scallops

3 tablespoons unsalted butter, melted

Instructions

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.