Bacon Wrapped Scallops with Spicy Mayo

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These are really good, but I have a comment and a question. I've made them twice and each time they took half an hour for the bacon to cook. I must have slow broilers. I used both my large Cuisinart toaster oven and regular oven. Amazingly, the scallops were still tender. I didn't see the show, so I wonder if I wrapped the bacon they way Tyler did. I used very large scallops and wrapped the bacon around the sides, which gives them a very neat, attractive appearance, but to cook the bacon I had to put them on their sides and keep turning them. Should it be wrappped differently? Help!
For the mayo, I used a szechuan chili paste that I had on hand. It worked well. I served these as a first course like this: I placed a leaf/cup of Boston lettuce on a plate, placed three scallops on the lettuce with alternating slices of avocado and a dollop of the mayo in the middle. My husband's world-traveling business associates, who were the beneficiaries of this meal, were impressed. Other than the frustratingly long coooking time, these are easy to make.

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this was an excellent recipe! extremely easy to do. couple of things - my broil time was 13 minutes and the bacon was just charred but not burnt and the scallops were cooked all the way through. i used frozen scallops (because the store was out of fresh and it was ok to run cold water over them to defrost them. I cut the large scallops in half and used half a piece of bacon on each. I didn't use the lettuce and avocado but served them on a plate sprinkled with cilantro and the sauce in the center - it looked beautiful.
The dip was awesome! I made it for a group but some people don't like spicy so i also made a garlic mayo dip (mayo, minced garlic, tsp mustard, tbsp lemon juice, salt, pepper, dried onion flakes, parsley. Definitely will do it again now that it has the group seal of approval. Thanks Tyler! If you like Tyler's stuff - his utlimate bbq ribs and his pulled pork recipes are also amazing!

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I made this as an appetizer for Easter dinner at a friends house. After reading others reviews, I made sure to get larger scallops, about the size of a half dollar. With this size a half piece of bacon was perfect for wrapping. As a side note while at the fish market I learned something I never knew about scallops...NEVER rinse a fresh scallop. They have a membrane and if you rinse them the water gets trapped under the membrane and they burst and dry out when cooked. Frozen scallops are treated with a chemical that prevents this so rinsing frozen scallops is okay.
I also couldnt find the exact chili paste and substituted Thia chili paste with garlic. I like spicy foods but was concerned with all the reviews of how hot it was, so I started off with half the amount of chili paste, but it was not spicy enough so I used the recommended amount and it was perfect. You feel the heat but it's not obnoxious, no sweating bullets here.
I personally can't stand cilantro, but my hostess loves it so since she was cooking...I used the recommended amount, but was sure to chop it fine, so I didn't get a mouthful of that tinny taste I don't like.
End result...I'm not a fan of scallops, I can take em or leave em and they are so expensive, I just don't think to make them for myself, but my hostess and her husband love them. These scallops were awesome! I really did love them and the sauce made the dish! I found the cilantro flavor blended and didn't scream out like most of the dishes I've had them in. The scallops were sweet and the bacon cooked not crisp, but not raw. I put 2 spoonfuls of sauce spread in a circle on each plate with 2 scallops on top, a little lime for garnish and a sprig of cilanatro. They are still talking about it. Looks and tastes labor instensive, but it's a snap to make.

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Can't go wrong!

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I made these as a Christmas Day appetizer and everyone is absolutely right that the Mayo is what makes this dish. I couldn't find Sriracha Hot Chili Paste only Sriracha Chili Sauce. Not sure if this made a difference in the heat level but it was a really nice heat at the back of your throat. Very tasty. My MIL loved them so much she made them for New Years Day and I had quite a lot of mayo left over so she used mine. Make sure you use thin sliced bacon or the bacon will take much to long to cook and the scallops will become rubbery. Enjoy!

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These were terrific. The Mayo is HOT and made a bit too much so I used 1/2 cup mayo and a tbs of the chili paste.. Everyone loved the dipping sauce..it added a "kick" to the dish!

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All I could find in my local market was roasted red chili paste. I knew when I bought it that it wouldn't meld right with the cliantro/avocado....and I was right. So, I had to improvise - and it turned out okay. The scallops were cooked extremely well, though - love the bacon & broiler method. Overall, a very good recipe with a nice presentation.

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Wow, what a great and easy recipe. I used both scallops and jumbo shrimp, however the shrimp will cook quicker so us 2 different pans. The mayo is HOT, so I used less chili sauce. Wow did my husband love this! The mayo really gives the seafood a kick. I think next time I'll add a little tony cha.'s along with the salt and pepper to season the seafood.

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Made this for our Thanksgiving potluck yesterday. The bacon wrapped scallops were already soooo juicy and flavorful! The best part was the sauce! What a perfect hint of spiciness~Thanks soooo much Tyler! You're an awesome cook!!

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Made these for my husbands birthday party dinner. Family not only raved about these, but they took every last one home with them. The spicy Mayo was key. I now use this on and with everything as suggested on other reviews. I am on a low calorie diet and have substituted low-fat or non-fat maya and it is absolutely delicious on sadwiches, dipping for veggies or as a sauce for anytype of fish. You will be a hit w/your family or friends who will continuously talk about your dinner if you serve these scallops to them and believe me make a lot of it cause they definately will gobble them down quickly. Thank you Tyler...these are AMAZING!