Bacon Wrapped Scallops and Chili Dipping Sauce
9 comments » 
This is one of those things that I make only for myself- no one else in the family appreciates a good scallop…
Bacon Wrapped Scallops with Chili Dipping Sauce
INGREDIENTS:
Chili Dipping Sauce:
2 tablespoons chili sauce
1/2 cup mayonnaise
Scallops:
12-14 scallops (large ones) rinsed and dried
1 package bacon-cut in half crosswise
Salt, pepper and Old Bay Seasoning (to taste)
DIRECTIONS:
Make ahead and refrigerate: Mix the chili sauce and the mayonnaise in a small bowl and refrigerate until you’re ready to make the scallops-overnight is best to let the flavors marry.
Preheat your oven broiler to high and move the top rack to the highest level in your oven. Spray a rimmed baking sheet with non-stick cooking spray. Pat off the scallops really well, then wrap a piece of bacon around each, securing with a toothpick (or two). Season the scallops with salt, pepper and Old Bay. Cook under the broiler for about 25 minutes, turning once half way through and checking periodically so the toothpicks don’t catch on fire. Serve with the Chili Dipping Sauce.
Anne!!! THESE ARE MT FAVORITE THINGS IN THE WORLD!!!! And that sauce looks amazing too. YUMMY!!!
Lots of yummy love,
Alex aka Ma What's For Dinner
http://www.mawhats4dinner.com
These look amazing! My stomach is growling at the sight of these. Yum!! If my broiler worked, I would be making these in a heart beat. Thanks for sharing!
By the way, I love your blog! Consider me your newest follower!
-Alaina
theRedOnions
I love scallops, and I really would love to taste the way you have prepared them. I am going to cook this special meal for myself and my mom when she comes by to visit.
Thanks
Well if we lived by you, we would appreciate them:)
Isn't 25 minutes a LONG time to broil scallops? I think they would become tough.
I love scallops and this looks amazing! And I love the note about ensuring the toothpicks don't catch on fire! Classic! When we use skewars on the grill I always soak them in water for an hour or so first – maybe that would lessen the risk in the oven too!
Visting from SITS.
That looks INCREDIBLE. I am going to invite all my friends JUST to impress them with this recipe !
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Bacon is a cured meat prepared from a pig. It is first cured using large quantities of salt, either in a brine or in a dry packing; the result is fresh bacon (also known as green bacon). Fresh bacon may then be further dried for weeks or months in cold air, or it may be boiled or smoked. Fresh and dried bacon is typically cooked before eating. Boiled bacon is ready to eat, as is some smoked bacon, but may be cooked further before eating.;
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Bacon may be eaten smoked, boiled, fried, baked, or grilled, or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game, e.g. venison, pheasant. The word is derived from the Old High German bacho, meaning “buttock”, “ham” or “side of bacon”, and cognate with the Old French bacon.,’,’
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