10 Hokkaido Scallop, 10 slices Nueske's applewood bacons, 1½ tablespoons olive oil, Salt and pepper to taste
In saucepan over medium-high heat, fry bacon for about 4 minutes until lightly browned but still soft and pliable, turning occasionally. Remove bacon and place on a plate lined with paper towels to drain.
Wrap each scallop with a slice of the cooked bacon and secure with a toothpick. Season with salt and pepper. Heat olive oil in a clean skillet on medium-high heat. Sear scallops on both sides, turning with tongs, until browned and bacon is crisp, about 5-6 minutes total depending upon thickness of scallops.
Serve immediately with chipotle-lime mayonnaise**.
⅓ cup mayonnaise, ¼ teaspoon chipotle chili pepper, 1 teaspoon lime juice
Place all ingredients in a small bowl. Stir well to combine. Cover and refrigerate until ready to use.