Bacon Wrapped Scallops with Spicy Cilantro Mayo

• Meat

  • 1 lb Bacon

• Seafood

  • 2 lbs Sea scallops

• Produce

  • 2 tbsp Cilantro
  • 1 Lime

• Condiments

  • 1 cup Mayonnaise, good quality

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 3 tbsp Chili paste, hot
  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Other

  • Wooden toothpicks

Found on fitchefchicago.com

Ingredients

• 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

Directions

• 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.