12 to 16 ouncesthin sliced bacon (not center cut),strips cut in half crosswise
sea salt & freshly ground black pepper
large lettuce leaves,for serving (optional)
Instructions
PREPARE THE SPICY CILANTRO MAYONNAISE:
In a medium bowl, combine the mayonnaise, hot chili paste, lime juice and cilantro; stir well. Cover and refrigerate until ready to serve.
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. 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.
Notes
*It's important to use thinly sliced bacon for this recipe so the bacon will cook quickly!
*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!