Bacon- Wrapped Scallops with Spicy- Cilantro Mayonnaise

My favorite jeans don’t fit me right now, I feel pudgy, and my skin isn’t looking all that great. I blame it on bacon. Bacon has been making its way into a lot of my recipes lately. Although I love all-things-bacon with a fierce passion, it is not doing wonders for my girlish figure. I’d probably be okay with my usual balance of exercise if I didn’t have an injury that is preventing me from burning my usual boatload of calories. Woe is me.

Lucky for you, I’m willing to take on the pudge to test out recipes like this. Because this one, my friends, is worth the pudge: Bacon-Wrapped Scallops with Spicy Cilantro Mayonnaise

I served these up a a dinner party recently… a dinner party full of seafood, which I’ll be sharing with you- the entire menu- in my post later this week. This is the recipe from that dinner party that is getting the featured spot. Yep, they were that good.

Just wrap each scallop with a half strip of bacon, and secure it with a wooden toothpick. I’d recommend using non-colored wooden toothpicks. The colored type that I used were cute and all, but I wasn’t happy with the small amount of color it left behind on my lovely scallops.

Give the scallops a generous sprinkle of sea salt and freshly ground black pepper. Broil them until that bacon has sizzled into its crispy-state.

And serve them up with a very simply spiced dipping sauce… mayonnaise with chili paste, lime juice and cilantro. They were a big hit at my dinner party- such a big hit that most people ate too many and were no longer hungry for dinner. Two per person is just plenty ;)

Do you have access to good scallops and other seafood in your neck of the woods? My scallops were delivered to me overnight from Anderson Seafood, my go-to, internet-order seafood distributor. You just place your order online and its delivered to you fresh the next day- all packed in dry ice and cold packs.  It’s high-quality seafood at its best.  And I don’t say that about all of the products I use!

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Bacon- Wrapped Scallops w/ Spicy Cilantro-Mayonnaise

Yield: 8 servings

Prep Time: 30 min

Cook Time: 20 min

These make a wonderful appetizer, but they also are great to nibble as a light dinner!


Spicy- Cilantro Mayonnaise:
3/4 cup mayonnaise
1 1/2 tablespoons ground chili paste
1 medium lime, juiced
1 tablespoon finely chopped cilantro

1 1/2 pounds scallops, rinsed and dried
3/4 to 1 pound thin sliced bacon (not center cut), strips cut in half crosswise
sea salt & freshly ground black pepperlarge lettuce leaves, for serving
lettuce leaves, for serving


1. Prepare the spicy cilantro mayo: In a medium bowl, combine mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.

2. Prepare the scallops: Preheat your oven broiler. Spray a rimmed baking sheet with nonstick spray. Wrap each scallop with a piece of bacon and secure with a wooden toothpick. Place the bacon-wrapped scallops onto the prepared baking sheet and season them with salt and pepper. Cook them under the broiler for about 15 to 20 minutes, or until the bacon is cooked through- turning once mid-way through.

3. To serve, line a large platter with lettuce leaves and place the bacon-wrapped scallops on top. Serve with a dish of the spicy mayonnaise for dipping.


*The number of scallops this recipe will yield depends entirely on the size of your scallops. I like to use large scallops. They shrink a little bit during the broiling process, but they make a nice and hearty appetizer. Tiny scallops just aren't very exciting.
*Ground chili paste can usually be found in your market's Asian product's aisle (I used one called Sambal Oelek). If you have something similar- maybe another spicy sauce, try substituting that (just add a little at a time until you reach your desired level of heat).
*Make ahead tip: Make the sauce ahead of time and refrigerate. Wrap all of your scallops and refrigerate, then just put them under the broiler when you're ready to serve!

Source: (Adapted from Tyler Florence)

Leave a Comment

37 Responses to “Bacon- Wrapped Scallops with Spicy- Cilantro Mayonnaise”

  1. 1

    Jessica @ How Sweet — September 19, 2011 @ 3:42 AM

    These look so good. You know bacon has my heart!

  2. 2

    Candace — September 19, 2011 @ 4:51 AM

    These look amazing! I’m pinning this one. We LOVE scallops and bacon just makes everything better. Thanks!

  3. 3

    leslie — September 19, 2011 @ 5:35 AM

    These look so very delicious. I hear you..NONE of my jeans fit me right now, not even my fat jeans! :(

  4. 4

    Jenny Flake — September 19, 2011 @ 6:38 AM

    Oh yah! Those look so great Lori. Perfect for any occasion, yum!!

  5. 5

    Maria — September 19, 2011 @ 6:39 AM

    Great party food! I posted a bacon wrapped recipe today too:) We are often on the same page:)

  6. 6

    The Cilantropist — September 19, 2011 @ 9:39 AM

    Oh WOW. Lori I am dying right now these look so good!!! I wish I could have eaten these this weekend!

  7. 7

    Barbara | Creative Culinary — September 19, 2011 @ 9:43 AM

    These do sound terrific but I know I would be grilling them. As much for the grilled flavor as the ease of cleanup; I can’t remember when I’ve used an oven pan to cook meat! The sauce sounds perfect for a lot of things; must make that!

  8. 8

    sara — September 19, 2011 @ 12:40 PM

    Yum, these scallops look amazing! Love these – looks like wonderful flavor, and a great sear on those scallops.

  9. 9

    Snippets of Thyme — September 19, 2011 @ 1:20 PM

    Those look so amazing. I’m going to make those this weekend for my son. He had them at a wedding last year and has been asking me to make them ever since! Yum.

  10. 10

    AndreaSomething — September 19, 2011 @ 2:23 PM

    These look amazing!

    I feel your pain/understand re: the bacon. As the boyfriend and I polished off a POUND for breakfast this weekend (along with other goodies) I knew this week was going to be a yoga pants weekend. But I’m cool with that because bacon is so. darn. good.

    Can’t wait to try these!

  11. 11

    Lori Lange — September 19, 2011 @ 2:37 PM

    Good to hear I’m not alone, lol!

  12. 12

    Lori Lange — September 19, 2011 @ 2:37 PM

    oh good, hope he likes them!

  13. 13

    Lori Lange — September 19, 2011 @ 2:40 PM

    Yeah, you could definitely grill them. Since I was having a dinner party for 18, grilling was not a nice option! They turned out terrific broiled though, and they were loved by us all!

  14. 14

    Bev Weidner — September 19, 2011 @ 3:04 PM

    Jeans, schmeans. Face scmace.


  15. 15

    Amanda — September 19, 2011 @ 4:57 PM

    I cant believe how good these look. You are my hero. I want these so bad I might go to the store just to get scallops. Did I mention you are my hero?

  16. 16

    Bunny Eats Design — September 19, 2011 @ 7:46 PM

    Wow that looks really good. Scallops here in New Zealand don’t look like that they’re much smaller and have the orange roe attached so I couldn’t really make the same dish as you. I’ve never ordered scallops online. Oysters yes, but not scallops. I’m really lucky, we have a fresh scallop dealer that comes into work about once or twice a month. It’s hard to resist fresh scallops when they are presented fresh to your desk!

  17. 17

    Barbara — September 20, 2011 @ 3:53 AM

    Delish, Lori. I’ve made these as well, but confess I still prefer the oldie…chicken liver and water chestnut wrapped in bacon.

    (Finally posted your pb cookie recipe on a second blog I have.

  18. 18

    Meghan@travelwinedine — September 20, 2011 @ 5:05 AM

    Amazing! I have been craving bacon wrapped scallops, and the dipping sauce sounds like a perfect match.

  19. 19

    Mari @ Mari's Cakes — September 20, 2011 @ 8:20 AM

    Lori, this look delicious. It is my favorite dish when I go to a restaurant, but now that you shared the cilantro mayo, I will be the chef at my own kitchen restaurant. Thanks.

  20. 20

    RecipeGirl's Mom — September 20, 2011 @ 8:49 AM

    These look super yummy. Hope they’re GF so I can try them some day.
    They would be all I’d need for a great dinner!

  21. 21

    Deborah — September 20, 2011 @ 6:00 PM

    Yeah, these would definitely be worth wearing my fat pants for!! And thanks for the link – I have a hard time finding good quality seafood here. I’m definitely going to remember that for next time I want an amazing seafood feast!!

  22. 22

    Barbara @ Barbara Bakes — September 21, 2011 @ 5:47 AM

    They sound great. Everything’s better with bacon! I’ll have to keep Anderson’s in mind.

  23. 23

    Kristi Rimkus — September 25, 2011 @ 3:58 PM

    I’ve saved this recipe for the next football party – definitely good eats!

  24. 24

    emy@thehandiworks — September 28, 2011 @ 10:01 PM

    sounds divine! i’ll have to try it soon!

  25. 25

    Jeanette — September 29, 2011 @ 10:15 AM

    I made this recipe yesterday for my boyfriend (who is a chef) and I must say he was sooooo impressed! They were delicious and very gourmet!!

    thank you soo much for this recipe! :)

  26. 26

    Jennifer and Patricia Dombrowski — October 1, 2011 @ 3:09 AM

    This looks delicious. We can’t wait to try it!

  27. 27

    Ewiski — October 8, 2011 @ 5:18 PM

    When the recipe says to use thin bacon DO IT! Ha ha! I used regular bacon put under broiler for 15 minutes, took out, turned scallops upside down and the bacon was RAW on the bottom, turned them all upside down and now cooking for a few minutes longer…. Argh, wishing dinner was ready a while ago.

  28. 28

    Lori Lange — October 9, 2011 @ 7:02 AM

    Yeah, thick bacon can do that to you. I had the same thing happen to me the other night when I tried to wrap something else in the oven- came out raw on the underside. Use thin! Hope it worked out eventually.

  29. 29

    Andrea — June 12, 2012 @ 7:06 PM

    Made this for Mother’s Day this year and they were awesome! Loved the spicy mayo. I used some of the leftover spicy mayo for dipping my Lean Cuisine fajita-style spring rolls. I’m sure it would be good with a lot of other things, too, not just the scallops.

  30. 30

    Stacy — July 30, 2012 @ 1:38 PM

    These are excellent! I’m a new cook and still learning a lot. This was my first time making scallops and they couldn’t have come out better! Also, I used Chipotle paste b/c I couldn’t find chili paste and it was delicious and spicy. Thank you for the recipe!!

  31. 31

    Sandy — December 25, 2012 @ 9:05 PM

    I had them for lunch today. I live in Nova Scotia, home of the famous Digby scallop. I partially pre cook my bacon and have never cooked a scallop more than 4 minutes in any manner. We also eat them raw here. I also don’t like them all dressed up with other stuff. They have such a delicate sweet flavour, I don’t want them to taste like anything else. I hear some people even cook them with garlic. Wrapped in bacon I like but not as much as just seared in clarified butter or dredged in very fine cracker crumbs and deep fried just till golden, about 2-4 min.

  32. 32

    Maria — February 10, 2013 @ 11:10 PM

    Love this recipe! Definitely gonna try this for our next bbq party.

  33. 33

    Ashley — February 16, 2013 @ 2:51 PM

    My oven has Hi and Low; which setting should I use for this recipe?

  34. 34

    Lori Lange — February 17, 2013 @ 7:42 AM

    hi and low? Never seen that… I’m not sure!

  35. 35

    Mark Holden — June 20, 2013 @ 2:09 PM

    Beautiful!! I’ll try it . . . .

  36. 36

    Marty — April 20, 2014 @ 1:34 PM

    Ouch! Reconsider the spicy Mayo thing! Too much Lime, etc. Wheeeew!

  37. 37

    Lori Lange — April 21, 2014 @ 6:59 AM

    All a matter of taste- perhaps you had a very juicy lime!