Bacon Wrapped Scallops with Sriracha Mayo

I find the smell of bacon absolutely irresistible. I love watching the thin strips sizzle on the griddle, bathing in its own fat, the meat slowly curling up as it browns to a crispy perfectionShark Tank featured an entrepreneur with a prototype of a pig-shaped alarm clock that wakes you up in the morning with freshly cooked bacon.

I want. Now. (The idea, unfortunately, could not find an investor on the show. Potential fire hazard… plus I guess I would prefer to have the smell of bacon drifting in from the kitchen rather than from the adjacent nightstand).

Bacon is a great enhancement to any dish (bacon bits in salad? YUMM), and it was just one of those fatty, lazy weekends. 

Bacon wrapped around scallops is amazingly good, and make for great appetizers at parties. Of course, I was cooking for two, so the leftovers just made for a great snack the next morning. The spicy mayo dip provides a great kick to the dish, and you should definitely adjust the amount of Sriracha based on your spiciness tolerance.


8 sea scallops
8 slices bacon
1/3 cup teriyaki sauce
Olive oil
8 toothpicks

Spicy Mayo Dip:
1/2 cup mayonnaise
1 1/2 tbsp Sriracha Hot Chili
1/2 lime, juiced
1 tbsp chopped cilantro


1) Marinate the scallops in the teriyaki sauce for 20 minutes.

2) Wrap each scallop in a piece of bacon and secure with a toothpick. Place the scallops on a lined baking sheet. Cook under the broiler for 10-15 minutes until bacon is thoroughly cooked.

3) Combine the ingredients for the Spicy Mayo dip. Stir well. Enjoy with the bacon wrapped scallop!

Inspired by Griddle Chef

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