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Asian Bacon-Wrapped Scallops

 Asian Bacon-Wrapped Scallops
Crunchy chow mein noodles and water chestnuts complement tender scallops in this elegant appetizer. Chili sauce gives the mayonnaise a bit of zip.—Thomas Kolek, Chicago, Illinois
18 ServingsPrep/Total Time: 30 min.


  • 9 bacon strips
  • 18 sea scallops (1-1/2 pounds)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup mayonnaise
  • 1 tablespoon Sriracha Asian hot chili sauce or 1-1/2 teaspoons hot pepper sauce
  • 1 tablespoon lime juice
  • 1/2 cup canned sliced water chestnuts
  • 1 can (3 ounces) chow mein noodles


  • Cut bacon strips in half widthwise. In a large skillet, cook bacon
  • over medium heat until partially cooked but not crisp. Remove to
  • paper towels to drain.
  • Wrap a bacon piece around each scallop; secure with toothpicks. Place
  • on a greased baking sheet. Drizzle with oil; sprinkle with salt and
  • pepper. Broil 6 in. from the heat for 4-5 minutes on each side or
  • until scallops are firm and opaque.
  • In a small bowl, combine the mayonnaise, chili sauce and juice.
  • Remove toothpicks from scallops. Top each with a slice of water
  • chestnut; drizzle with mayonnaise mixture. Sprinkle with chow mein
  • noodles. Yield: 18 appetizers.

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Asian Bacon-Wrapped Scallops (continued)

Nutritional Facts: 1 appetizer with about 1 tablespoon chow mein noodles equals 181 calories, 13 g fat (3 g saturated fat), 29 mg cholesterol, 499 mg sodium, 5 g carbohydrate, trace fiber, 11 g protein.