SERVES: 8-10 as an Appetizer

FOR THE SPICY MAYO:

INGREDIENTS:

DIRECTIONS: 

  1. Combine all ingredients and mix well. Refrigerate until ready to use.

FOR THE BACON WRAPPED SCALLOPS:

INGREDIENTS:

DIRECTIONS:

  1.  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.
  2.  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.
  3. Drizzle olive oil and lemon juice on top of the wrapped scallops and then season with Kosher Salt, Cracked Black Pepper, and Thyme.
  4. 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.
  5. Enjoy!!

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