Bacon-Wrapped Scallops with Calabrian Chile Aioli

Name: Bacon-Wrapped Scallops with Calabrian Chile Aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 to 4 servings
Cuisine: AMERICAN
Ingredients: 1 egg yolk; 1 1/4 tsp. kosher salt; 1 tsp. Dijon mustard; 1 1/2 Tbs. fresh orange juice; 1 Tbs. jarred Calabrian chiles; 1 1/2 cups (12 fl. oz./360 ml) neutral oil, such as vegetable or grapeseed; 12 sea scallops; 6 slices bacon, halved; 12 toothpicks; Kosher salt and freshly ground pepper; 3 Tbs. extra-virgin olive oil; 1 orange, halved and grilled (optional)

Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 2 to 4

Scallops can be polarizing, says chef Tyler Florence, a cookbook author and host on the Food Network. But they’re one of his favorite things to make for appetizers because those who like them typically love them, especially when wrapped in bacon. These are ridiculously easy to make and are particularly delicious because of the sauce, a spicy aioli made with jarred Calabrian chiles. The chef recommends that you prepare a big batch of the aioli—not only is it the perfect topper for the scallops, but it also pairs well with everything from shrimp and chicken to chops. The scallops are cooked in a fry pan on the grill, and it’s safe to use a stainless-steel pan for this purpose. This recipe is featured in Tyler Florence’s new cookbook, American Grill: 125 Recipes for Mastering Live Fire.

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Ingredients:

For the Calabrian chile aioli:

1 egg yolk
1 1/4 tsp. kosher salt
1 tsp. Dijon mustard
1 1/2 Tbs. fresh orange juice
1 Tbs. jarred Calabrian chiles
1 1/2 cups (12 fl. oz./360 ml) neutral oil, such as vegetable or grapeseed

For the scallops:

12 sea scallops
6 slices bacon, halved
12 toothpicks
Kosher salt and freshly ground pepper
3 Tbs. extra-virgin olive oil

For serving:

1 orange, halved and grilled (optional)

Directions:

To make the Calabrian chile aioli, in a blender, combine the egg yolk, salt, mustard, orange juice and Calabrian chiles and puree until smooth. With the machine running, pour in the neutral oil in a slow, steady stream until the aioli emulsifies. Thin with a tablespoon of water and taste for seasoning. Set aside until ready to use.

Preheat a charcoal or gas grill to medium heat with a target temperature of 350°F (175°C). As the grill is warming, place a 12-inch (30-cm) cast-iron or grill-safe fry pan or a cast-iron flattop griddle on the grates to preheat.

Pat the scallops dry with a paper towel and remove any side muscles. Wrap each scallop with half a slice of bacon around the edge and secure with a toothpick. Season with salt and pepper and drizzle with the olive oil.

Place the scallops in the hot pan and close the grill. Cook until well seared and almost cooked through, 3 to 4 minutes per side. Using tongs, turn the scallops on their sides and move them around until the scallops are cooked through and the bacon is beginning to crisp.

Serve immediately with the grilled orange, if desired, and the chile aioli for dipping. Serves 2 to 4.

Adapted from American Grill: 125 Recipes for Mastering Live Fire by Tyler Florence (Abrams Books, 2024)

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