Ingredients (~9 servings)
Marinade and Scallops
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup fresh orange juice (~1 large orange)
- ~2 lbs large sea scallops (~22-24 scallops)
- 1 can sliced water chestnuts, drained
- 12 oz thin-cut bacon, cut into 3-inch pieces
- Toothpicks
Sriracha Aioli
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 1/2 Tbsp fresh lime juice (~1 lime)
Prepare Marinade and Marinate Scallops
In a bowl, combine the soy sauce and brown sugar with orange juice and whisk until all the sugar has dissolved.
Add the scallops to the marinade and gently mix to coat them in the sauce. Cover and place in the refrigerator for 30 minutes to 1 hour.
The sugar in the marinade will help with the browning process during cooking; however, leaving the scallops too long under the broiler can cause the marinade to burn.
Prepare your Oven and Baking Tray
Preheat your oven to 425°F with the rack positioned in the middle of the oven.
On a large rimmed baking sheet, place a wire cooling rack so that the scallops are elevated for even cooking and crisping of the bacon.
Wrap Each Scallop with a Water Chestnut and Bacon
Working one at a time, place a piece of bacon flat and add a water chestnut in the center. Place a scallop on top of the water chestnut, then tightly wrap the bacon around both while slightly overlapping the ends. Poke a toothpick through both overlapping ends of the bacon to keep everything securely in place, then set on the wire rack.
The crunchiness of the water chestnut will help prevent the scallop from being overcooked.
Bake for Crisp Bacon
Bake the bacon-wrapped scallops for 12 to 15 minutes, until the bacon is completely cooked through and the scallops are fully cooked.
If you prefer extra crispy bacon, switch the oven to broil for the last 2 to 3 minutes, but monitor closely since the marinade can burn easily.
Prepare Sriracha Aioli
While the scallops are baking, whisk together the mayonnaise, sriracha sauce and lime juice in a small bowl until smooth.
Start with 2 tablespoons of sriracha and add more for extra spice.
The aioli can be prepared in advance and will keep for up to one week in a covered container in the refrigerator.
Serve While Warm
When ready to serve, remove the scallops from the oven and place on a platter or plates. Serve with the sriracha aioli on the side.
Best enjoyed while still warm, as the bacon will lose its crispiness as it cools.
Bacon-Wrapped Scallops with Sriracha Aioli
Ingredients
Marinade and Scallops
- 1/3 cup soy sauce
- 1/3 cup brown sugar
- 1/3 cup fresh orange juice ~1 large orange
- ~2 lbs large sea scallops ~22-24 scallops
- 1 can sliced water chestnuts drained
- 12 oz thin-cut bacon cut into 3-inch pieces
- Toothpicks
Sriracha Aioli
- 1 cup mayonnaise
- 3 Tbsp sriracha
- 1 1/2 Tbsp fresh lime juice ~1 lime
Instructions
- Whisk soy sauce, brown sugar, and orange juice until sugar dissolves.
- Add scallops to marinade, coat well, and refrigerate 30-60 minutes.
- Preheat oven to 425F with wire rack inside rimmed sheet pan.
- Lay bacon flat, place water chestnut in center.
- Wrap bacon tightly around scallop and water chestnut, secure with toothpick.
- Bake 12-15 minutes until bacon is crispy and scallops are cooked.
- Optional: Broil 2-3 minutes for extra crispy bacon.
- Whisk mayonnaise, sriracha, and lime juice for aioli.
- Serve scallops immediately with aioli on side.
