SCALLOP & BACON BROCHETTES WITH DILL-HORSERADISH MAYONNAISE

SCALLOP & BACON BROCHETTES WITH DILL-HORSERADISH MAYONNAISE image

Categories Bake

Number Of Ingredients 10

Dip
2 Tbs Dijon mustard
4 tsp minced dill (if dry, 1 tsp)
2 Tbs horseradish
4 tsp lemon juice
1 ½ cups mayonnaise
Brochettes
1 lb sea scallops (cut up large ones to make a total of 32 pieces)
Can also use pineapple chunks, and whole water chestnuts
16 bacon slices, halved crosswise

Steps:

Mix ingredients for dip, set aside. Preheat over 350. Arrange bacon in single layer on a rimmed baking sheet. Bake until bacon has give off most of its fat, but will still be very pliable even when cool. Drain on paper toweling and let cool until lukewarm. Wrap a piece of bacon around each scallop and secure with a toothpick. Turn over up to 400. Arrange brochettes on a foil-lined baking sheet. Bake for 8 minutes. Drain on paper toweling and serve hot with mayonnaise as a dipping sauce.