Bacon-Wrapped Scallops with Sriracha Aioli
These are way better than the frozen ones you get at Costco. The soy-orange marinade keeps the scallops from drying out and the water chestnuts add a nice crunch.
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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.
Notes
Start with 2 Tbsp sriracha, adjust heat to taste. Best served warm.
Tried this recipe?Leave a comment below & let me know!