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.
Ingredients
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.