If using sea scallops, pat each scallop dry with paper towels and, if they are large, cut in half to make 12 pieces total. Remove the small side muscle if present. Lightly season both sides of the scallops with salt and black pepper.

Prepare bacon

Cut each bacon slice in half crosswise if using large slices so each scallop will be wrapped by a half-slice. Partially cook the bacon in a skillet over medium heat for 2–3 minutes per side until it just begins to render fat but is still flexible (this helps finish cooking on the scallop without overcooking). Drain briefly on paper towels.

Wrap scallops

Wrap one partially cooked bacon piece around each scallop and secure with a toothpick through the center. Brush or rub a little olive oil onto the bacon-wrapped scallops to help with browning.

Cook scallops

Preheat oven to 425°F (220°C). Heat an oven-safe skillet (cast iron preferred) over medium-high heat until hot. Add the bacon-wrapped scallops seam-side down and sear 1–1.5 minutes until the bacon browns. Turn to brown the other side about 1 minute. Transfer the skillet to the preheated oven and roast for 6–8 minutes, or until scallops are opaque and bacon is crisped to your liking. Internal doneness: scallops should be opaque and firm but slightly springy. If you prefer, finish under the broiler for 1–2 minutes to crisp the bacon further—watch closely to avoid burning.

Rest and remove toothpicks

Remove skillet from oven and let scallops rest 2 minutes. Transfer to a serving plate and remove toothpicks just before serving, or leave them in for guests to grab (note: warn guests toothpicks are present).

Spicy Peanut Sauce

Whisk sauce ingredients: In a bowl, combine the peanut butter, soy sauce, rice vinegar, honey, sriracha, grated ginger, minced garlic, sesame oil, and lime juice. Whisk while adding warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency (about 2 tablespoons). Taste and adjust heat (more sriracha), acidity (more lime or vinegar), or sweetness (more honey) to preference.

Finish and garnish sauce: Stir in half of the crushed roasted peanuts for texture. Transfer sauce to a small serving bowl and sprinkle remaining crushed peanuts and chopped cilantro on top.

Finishing & Serving

Plate scallops: Arrange the bacon-wrapped scallops on a platter or small plates. Spoon a little spicy peanut sauce on the plate or provide the sauce in a small bowl for dipping.

Garnish and serve: Garnish with microgreens or chopped chives and serve with lime wedges on the side for a bright squeeze before eating.