Asian Bacon-Wrapped Scallops |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 18 |
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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 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 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 |
Directions:
1. 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.
2. 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.
3. 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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