Ingredients
- Bacon Wrapped Alaska Scallops:
- 16 16 Alaska Weathervane Scallops, 10/20 ct., patted dry
- 16 16 bacon slices, fully cooked to pliable, not crisp
- Smoky Mayonnaise:
- 2 cups 2 cups mayonnaise
- 4 tsp. 4 tsp. paprika, smoked
- Balsamic Onions:
- 1/8 cup 1/8 cup olive oil
- 1 lb. 1 lb. red onions, 1/8 inch slice
- 1/8 cup 1/8 cup balsamic vinegar
- Assembly:
- 16 16 hamburger buns, mini, split
- 16 pieces 16 pieces leaf lettuce, 3 inches each, washed and dried
Servings:
Units:
Instructions
- Bacon Wrapped Alaska Scallops:
- Wrap each scallop with one piece of cooked bacon. Cover and refrigerate until needed.
- Smoky Mayonnaise:
- Combine ingredients, stir until well blended. Refrigerate. Can be made the day before.
- Balsamic Onions:
- Heat olive oil and add onions. Saut until onions begin to soften. Add balsamic vinegar and simmer 1 minute. Keep warm.
- DIRECTIONS PER SERVING
- Assembly:
- Preheat grill. Grill two bacon wrapped scallops for 3 minutes, turn and cook for 3 more minutes or until scallops are opaque and bacon is
- crisp. Place 2 mini buns on grill and lightly toast. Spread 1 tsp. of Smoky Mayonnaise on each side of grilled bun (2 tsp. per bun). Lay 1
- oz. of balsamic onions on bottom of each bun, top with bacon wrapped scallop, 1 lettuce leaf, and bun crown.
- ALTERNATIVE SERVING SUGGESTIONS
- Skewer 3 bacon wrapped scallops and serve on a bed of baby greens. Drizzle with olive oil. Dust with salt and pepper and top with shaved
- Parmesan cheese. Serve with lemon wedge.
- Cut bacon wrapped scallops into disks. Place on pizza crust with Alfredo sauce, Mozzarella cheese and pesto. Bake until cheese bubbles.
- Slice into small wedges.
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