Mini sliders made with bacon-wrapped Alaska Weathervane Scallops, layered with pimenton-spiced mayonnaise, balsamic caramelized red onions, and lettuce on toasted mini buns, arranged on a rustic serving board.

These irresistible sliders feature wild Alaska Weathervane Scallops wrapped in bacon and served on toasted buns with your favorite toppings. The rich, buttery scallops pair perfectly with smoky bacon, making this a bold, crowd-pleasing dish that's ideal for game day spreads, casual gatherings, or upscale cookouts.

Photo and recipe courtesy of Alaska Seafood.

  • Prep Time:

    15 minutes

  • Cook Time:

    10 minutes

  • Total Time:

    25 minutes

  • Servings:

    16

  • Ingredients:

    • 16 Alaska Weathervane Scallops, 10/20 ct., patted dry
    • 16 bacon slices, fully cooked to pliable, not crisp
    • 2 cups mayonnaise
    • 4 teaspoons pimenton (smoked paprika)
    • 1/8 cup olive oil
    • 5 medium or 3 cups sliced red onion
    • 1/8 cup balsamic vinegar
    • 16 mini-hamburger buns, split
    • 16 small (3-inch) lettuce leaves

  • Instructions:

    1. Blend mayonnaise and pimenton in a bowl; set aside.
    2. Heat olive oil over medium heat in a large pan. Stir in onions; cook until softened, about 5 minutes. Add balsamic vinegar and simmer one minute. Remove from heat and keep warm.
    3. Wrap each Alaska Scallop with a cooked bacon slice. Grill or sauté scallops for 2 to 3 minutes per side, cooking just until scallops are opaque and bacon is crisp.
    4. Place buns on grill and lightly toast. To serve, spread about 1 tablespoon mayonnaise on cut side of each bun. Place about 2 tablespoons onions on the bun bottoms, top with a bacon-wrapped scallop and lettuce leaf, then close with bun tops.

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