Mike's Hot Honey Bacon-Wrapped Scallops with Lime

How to Make Mike's Hot Honey Bacon-Wrapped Scallops with Lime

1. 1

   Step 1: Preheat and season

   Preheat the oven to 425°F (218°C). Pat scallops dry with paper towels, then season all over with kosher salt, freshly ground black pepper, and smoked paprika. Arrange bacon slices on a rimmed baking sheet and place in the oven for 6–8 minutes until just beginning to render and still pliable — you want them flexible for wrapping, not crisp.

   For this step

   • 18 countlarge sea scallops
   • 9 slicesthin-cut bacon
   • 1 tspsmoked paprika
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
2. 2

   Step 2: Prepare bacon and wrap scallops

   Remove partially cooked bacon and cut each slice in half crosswise. Wrap one bacon half around each scallop and secure with a toothpick through the side, leaving the toothpick end accessible for serving. Transfer wrapped scallops to a wire rack set over a baking sheet (reserve the bacon drippings on the tray).

   For this step

   • 18 counttoothpicks
   
3. 3

   Step 3: Bake until nearly cooked

   Bake the bacon-wrapped scallops on the rack in the 425°F oven for 8–10 minutes, until the scallops are opaque about three-quarters of the way through and the bacon is mostly cooked. Cooking time will vary slightly by scallop size and oven — avoid overcooking.
   
4. 4

   Step 4: Make the hot-honey lime glaze

   While scallops bake, whisk together Mike's Hot Honey, light brown sugar, the zest and juice of the limes until smooth. Taste and adjust: add more lime for brightness or a touch more hot honey for extra heat. Keep a tablespoon or two of the glaze aside for serving if desired.

   For this step

   • 1/3 cupMike's Hot Honey
   • 2 limeslimes (zest + juice)
   • 2 tbsplight brown sugar
   
5. 5

   Step 5: Glaze and caramelize

   Brush a generous layer of the hot-honey lime glaze over each partially cooked scallop. Switch the oven to broil (or use the broiler setting) and broil the scallops 1–2 minutes, watching closely, until the glaze bubbles and caramelizes and the bacon reaches your desired crispness.
   
6. 6

   Step 6: Serve warm with lime

   Transfer scallops to a platter, optionally drizzle with the reserved glaze, and garnish with extra lime wedges. Serve hot — each serving is about three bacon-wrapped scallops for a perfect party bite.
   

1. Preheat the oven to 425°F (218°C). Pat scallops dry with paper towels, then season all over with kosher salt, freshly ground black pepper, and smoked paprika. Arrange bacon slices on a rimmed baking sheet and place in the oven for 6–8 minutes until just beginning to render and still pliable — you want them flexible for wrapping, not crisp.
2. Remove partially cooked bacon and cut each slice in half crosswise. Wrap one bacon half around each scallop and secure with a toothpick through the side, leaving the toothpick end accessible for serving. Transfer wrapped scallops to a wire rack set over a baking sheet (reserve the bacon drippings on the tray).
3. Bake the bacon-wrapped scallops on the rack in the 425°F oven for 8–10 minutes, until the scallops are opaque about three-quarters of the way through and the bacon is mostly cooked. Cooking time will vary slightly by scallop size and oven — avoid overcooking.
4. While scallops bake, whisk together Mike's Hot Honey, light brown sugar, the zest and juice of the limes until smooth. Taste and adjust: add more lime for brightness or a touch more hot honey for extra heat. Keep a tablespoon or two of the glaze aside for serving if desired.
5. Brush a generous layer of the hot-honey lime glaze over each partially cooked scallop. Switch the oven to broil (or use the broiler setting) and broil the scallops 1–2 minutes, watching closely, until the glaze bubbles and caramelizes and the bacon reaches your desired crispness.
6. Transfer scallops to a platter, optionally drizzle with the reserved glaze, and garnish with extra lime wedges. Serve hot — each serving is about three bacon-wrapped scallops for a perfect party bite.