Crunchy outside and a soft marshmallow texture inside. Scallops are quick and easy meals you can put together on the grill. It just takes 2-3 minutes per side, unless you are adding bacon to the party. Bacon adds a perfect amount of fat and crispiness to a scallop to make anyone love this recipe. Topped with Spicy Mayo, you have that little kick to a wonderful dish.
In this photo, you’ll see that I cooked up the scallops with a scallion pancake and added some sweet chili sauce as well. This dish by itself made a perfect dinner meal.
1 Package Uncured Applewood Smoked Bacon
1 10-20 Package of Dry Packed Sea Scallops
Salt and Pepper
Maple Wood Chips
1/4 Cup of Kewpie Mayo (or substitute Olive Oil based Mayo)
1 Tablespoon of Lemon Juice
1 Tablespoon of Sriracha Sauce
- Heat the grill to 350° over direct lump coals.
- When finished, in a small bowl, mix up the kewpie mayo, lemon juice and Sriracha Sauce to make the spicy mayo. Place the sauce in the fridge until you are ready to use it.
- Follow the directions on the scallop package for thawing the seafood, if you bought them frozen. If any of the scallops have the small smooth muscle still attached to the striped muscle, you’ll want to remove it. The smooth muscle is a bit hard compared to the striped muscle, so most people don’t like the texture difference.
- Carefully wrap a strip of Applewood bacon around the scallop and then stick the toothpick through the scallop so that it holds the bacon on both sides.
- Lightly drizzle olive oil on the scallops and then sprinkle with salt and pepper.
- Using a perforated grill tray, place the scallops in the tray. Cook them on the grill for 3 minutes per side. Using the tray initially will prevent you from completely burning the bacon through the cook.
- After the 3 minutes per side, move the scallops to directly on the grill grate for another 2 minutes per side. Be very careful at this point because the fat dripping from the bacon will cause a flare up.
- Remove from the grill and top with fresh cilantro and spicy mayo.