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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    18 appetizers

Ingredients

  • 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 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

Directions

  • 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.
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