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Bacon and scallops come together in this fan-favorite recipe.

Ingredients

  • 16 Weathervane Scallops, 10/20 ct., patted dry
  • 16 bacon slices, fully cooked to pliable, not crisp
  • 2 cups mayonnaise
  • 4 teaspoons pimenton (smoked paprika)
  • 1/8 cup olive oil
  • 5 medium or 3 cups sliced red onion
  • 1/8 cup balsamic vinegar
  • 16 mini-hamburger buns, split
  • 16 small (3-inch) lettuce leaves

Instructions

  • Step 1 – Make the sauce

    1. Blend mayonnaise and pimenton in a bowl; set aside.

  • Step 2 – Prepare onions

    1. Heat olive oil over medium heat in a large pan.
    2. Stir in onions; cook until softened, about 5 minutes.
    3. Add balsamic vinegar and simmer for one minute.
    4. Remove from heat and keep warm.

  • Step 3 – Prepare scallops

    1. Wrap each Scallop with a cooked bacon slice.
    2. Grill or sauté scallops for 2 to 3 minutes per side, cooking just until scallops are opaque and bacon is crisp.

  • Step 4 – Prepare sliders and serve

    1. Place buns on grill and lightly toast.
    2. To serve, spread about 1 tablespoon mayonnaise on cut side of each bun.
    3. Place about 2 tablespoons onions on the bun bottoms, top with a bacon-wrapped scallop and lettuce leaf, then close with bun tops.