Ingredients
- 3 tablespoons extra virgin olive oil
- 7 pieces scallops
- 1 pack Delimondo Country Style Smokehouse Bacon
- 1 bundle of asparagus, cut into 1.5 inches long
- ½ cup Japanese mayo
- 2 tablespoons lemon juice
- 1 tablespoon Delimondo Chili & Garlic Drizzling Oil
- 1 tablespoon lime juice
- 1 tablespoon cilantro, finely chopped
- 7 toothpicks or bamboo skewers
- Salt and pepper to taste
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- Arrange bacon pieces on a hot pan. Do not overlap. Heat until some of the grease has rendered out of the bacon; the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the pan and pat with paper towels to remove excess grease.
- Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.
- Place onto baking sheet and drizzle with lemon juice and olive oil.
- Season with salt and pepper, both sides.
- Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.
- While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.
- To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.