Delimondo Bacon-Wrapped Scallop Rumaki

CategoryYields7 ServingsCook Time25 mins
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
1

Preheat oven to 375 degrees F (190 degrees C).

2

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.

3

Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.

4

Place onto baking sheet and drizzle with lemon juice and olive oil.

5

Season with salt and pepper, both sides.

6

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

7

While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.

8

To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.

 

Ingredients

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

Directions
1

Preheat oven to 375 degrees F (190 degrees C).

2

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.

3

Wrap each scallop piece with a piece of bacon and four pieces of asparagus, and secure with a toothpick.

4

Place onto baking sheet and drizzle with lemon juice and olive oil.

5

Season with salt and pepper, both sides.

6

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

7

While waiting, make the spicy mayo by combining Japanese mayo, chili and garlic oil, lime juice and cilantro. Stir well and refrigerate.

8

To serve, mat top the bacon wrapped scallops with cilantro leaves and a spoonful of spicy mayo.

Delimondo Bacon-Wrapped Scallop Rumaki