Bacon-Wrapped Scallops with Honey Sriracha Butter Sauce

Our Christmas Day meals: Egg's Benedict for breakfast, Scallops for dinner. 


Scallops are something that can seem really intimidating too cook at home, but they shouldn’t. Combining bacon with just about anything is almost always a good idea – but wrapping bacon around these tasty little candies of the sea with this honey-infused sriracha butter sauce takes it to a whole other level. 

This has become our traditional Christmas Day meal. Scallops on Christmas might sound weird, but hey, why not? They are damn delicious. 


12 medium scallops 
12 strips of bacon 
2 tablespoons Bonfire Blend (or your favorite BBQ seasoning) 
1 tablespoon extra-virgin olive oil 
10 toothpicks 


1/3 cup unsalted butter 1⁄4 cup honey 
2 tablespoons sriracha 
1 teaspoon lemon juice 
1 teaspoon garlic powder 1⁄4 teaspoon salt 

The bacon: On a bacon rack over a cookie sheet (to catch the grease), cook the bacon in the oven 

at 350 degrees for about 15-25 minutes. You want the bacon to be fully cooked, but not too crispy, so that it is still pliable. Pull out and let it slightly cool – keep in mind that it will continue to crisp for a bit after it is removed from the oven. 

Put the seasoning on a small plate and press each scallop into the blend on both flat sides of the scallops, and place them on a different plate. Take the bacon and wrap each scallop around the unseasoned edge, overlapping by about an inch, and then break off the rest of the excess bacon if you need to. Place a toothpick through the end of the bacon into the scallop to hold the bacon in place. Repeat for each scallop. 

The scallops: Heat a medium-sized skillet over medium/high heat and pour the olive oil so that it coats the bottom and let it continue to heat until just before its smoking point. Think of your skillet like a clock: Starting at 12 o’clock, quickly place each scallop seasoning side down in the hot skillet. Once you’ve laid them all down and the 12 o’clock scallop has cooked for about two minutes, begin flipping them all over to cook for another two minutes. Now, remove them, clockwise, and transfer to a cool plate. These things cook fast and you do not want to overcook them because they can become tough. Now, place six scallops each on two serving plates and make your sauce. 

The sauce: In a small sauce pan over low heat, slowly melt the butter, then add the honey, sriracha and garlic powder, lemon juice and salt. Increase to medium heat and whisk for 30 seconds so it all blends together smooth. Drizzle equal amounts of sauce over each scallop and serve. Heaven in yo mouth!


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