There will be enough salsa, sauce and bacon for approx. 20 scallops which will feed 5 people as an entrée. (4 scallops a piece) This would go great with a steamed veggie like asparagus and some rice… but you prepare them however you would like!
Ingredients:
1 Pack bacon (I didn’t use thick bacon because it would take too long to cook in relation to the scallops)
Toothpicks (all wood, no frills that will burn in the oven. I soaked them in water for 1 hour prior to using so they don’t burn in the oven)
Sea Scallops (as many as you want to wrap!)
Spicy Citrus Mayo Sauce
½ cup mayonnaise
¼ cup sriracha (chili sauce found in Asian food isle at grocery store)
Juice of ½ lime
1 tablespoon of chopped cilantro
Pineapple Mango Salsa
½ cup pineapple, diced
½ cup mango, diced
½ cup red bell pepper, diced (red because it gives a nice color)
½ cup peeled cucumber, diced
1 jalepeno, diced
2 tablespoons cilantro, chopped
Juice of ½ lime
Salt and pepper to taste
Directions:
1. Prepare the sauce by mixing the ingredients in a bowl and storing in the fridge until you are ready to serve.
2. Prepare the salsa by mixing all of the chopped and diced ingredients in a bowl and mixing until you get a nice balance of color. Add small amounts of salt and pepper to taste at the end. (Not too much!)
3. Wrap the scallops with 1 strip of bacon and stick through with 1 toothpick.
4. Preheat oven to 375 degrees.
5. Cook down 3 or 4 strips of bacon to render some bacon fat in a frying pan. Remove bacon and set on paper towel to cool. Sear the wrapped scallops 3 minutes on each (flat) sidewith enough fat to cover about ¼ of the height of the scallop. Set aside on paper towel to drain and cool.
6. Place scallops on a baking sheet and place in preheated oven for approx. 10 minutes or until bacon and scallop are golden brown. (You might have to use your judgement on how long you want to keep them in the oven to determine how crispy you want your bacon to be.)
7. Assemble the plate by placing 3-4 scallops on a plate, drizzle the sauce over the scallops and then pile on the salsa. Enjoy!
