SERVES: 8-10 as an Appetizer
FOR THE SPICY MAYO:
INGREDIENTS:
- ½ cup of Mayonnaise
- 1 tablespoon pureed canned Chipotle Peppers (Adobo can with juice drained)
- Lemon Juice from ½ of a Large Lemon
- 1 tablespoon of Cilantro, finely chopped
- Kosher Salt and Cracked Black Pepper to taste
DIRECTIONS:
- Combine all ingredients and mix well. Refrigerate until ready to use.
FOR THE BACON WRAPPED SCALLOPS:
INGREDIENTS:
- 1 pkg of Toothpicks
- 2 lbs. of Thick Premium Quality Bacon (NOTE: Buy good bacon that isn’t all fat. I made the mistake of buying fatty bacon and had to put some extra work in wrapping and skewering the scallops.)
- 2 lbs. of 20/30 Dry Packed Sea Scallops
- ½ cup of Olive Oil
- 3-4 large Lemons, juiced
- Kosher Salt and Cracked Black Pepper to taste
- 2 tbsp of Chopped Thyme
DIRECTIONS:
- Soak toothpicks in a small bowl of water for 10-15 minutes prior to use to keep them from flaring up when on the grill. Preheat well oiled grill to medium-high heat.
- Wrap Sea Scallops with strips of bacon and use a toothpick to hold the ends together. As you wrap them, place them side by side on a large baking sheet or platter.
- Drizzle olive oil and lemon juice on top of the wrapped scallops and then season with Kosher Salt, Cracked Black Pepper, and Thyme.
- Place wrapped scallops on grill and cook them for 3-4 minutes each side. Don’t overcook as the scallops will become tough and tasteless. Remove from heat and serve with Chipotle Mayo as a dipping sauce and lemon wedges.
- Enjoy!!
