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: 

1. 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:

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!!