Recipe: Bacon Wrapped Scallops with Red Gold Sriracha Aioli | chicago foodie girl


Recipe: Bacon Wrapped Scallops with Red Gold Sriracha Aioli

Recently, the fab folks at Red Gold Tomatoes contacted me to see if I would be interested in checking out their fun new tomato-based aioli recipes. As someone who firmly believes that aioli makes every sandwich 10x better (have you ever had an avocado and bacon sandwich with lemon aioli?! holy deliciousness!), I was definitely excited to try out their new recipes.

If you've never made your own aioli before, you might be surprised by not only how easy it is to make, but also how much flavor it adds to just about any dish. After perusing the numerous aioli recipes (check out some of the easy starter ones here), I knew I wanted to create a dish highlighting the Sriracha aioli. I decided to pair the aioli with some sweet scallops I picked up at Dirk's, and at the last minute, opted to add bacon to the dish. The results were amazingly perfect (not to toot my own horn or anything). ;-) Seriously though, the Sriracha aioli took about ten minutes to prepare and elevated an already yummy dish to a fantastic-OMG-I-must-make-this-again-soon meal. Highly recommended! 

Bonus: Red Gold is also hosting a Facebook campaign through May 27th, where you can potentially win a $250 prize pack!

Bacon Wrapped Scallops with Red Gold Sriracha Aioli

1 1/2 lb large scallops
1/2 lb thin-sliced bacon
Extra-virgin olive oil
Salt and pepper to taste

For Sriracha Aioli
1/2 cup light mayonnaise
1 Tbsp Siracha
1 lime, zested & juiced
1 (14.5 ounces) can Red Gold Petite Diced Tomatoes, drained

1. Combine Sriracha Aioli ingredients in a small bowl and refrigerate to blend flavors.

2. Preheat broiler.

3. Wrap each scallop in a piece of bacon and secure with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle with olive oil, and season with salt and pepper to taste.

4. Cook scallops under the broiler for 10 to 15 minutes until the bacon is cooked through, turning once.

5. Serve aioli alongside scallops (for dipping) or drizzle over top.



  1. It's funny because, like you, I love aioli, but I really don't ever make it at home. I'm going to give this Sriracha aioli a try; I think it would go great on a grilled chicken & mozzarella sandwich!


© chicago foodie girl | All rights reserved.
Blogger Template Crafted by pipdig