by Guerry Norwood



1 pound large sea scallops
1/3 pound thin-sliced bacon
Georgia Gold Extra-virgin olive oil
Sea salt and freshly ground black pepper
1 cup Helmans mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juice
2 tablespoons chopped cilantro, plus more for garnish
1 head Bibb lettuce, washed
2 avocados, sliced

Cooking Instructions:

Heat grill to 450.  Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with Georgia Gold olive oil, and season them with salt and pepper. Cook the bacon wrapped scallops for five minutes on each side leaving the grill top down as much as possible.

Make the spicy mayo ahead of time by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.

To serve, carefully peel away the lettuce leaves and line a large platter with the lettuce cups. Top each with a bacon wrapped shrimp, slices of avocado, and a spoonful of spicy mayonnaise. Garnish with cilantro leaves.

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