I also made a spicy "mayo" sauce and a pesto-avocado cream to complement them. Two dips/sauces were not really necessary, but both were tasty and went well (and I had an avocado I needed to use up and also still really wanted to make a spicy mayonnaise-y thing).
What you need:
6 Jumbo Scallops, rinsed and patted dry (or 12 smaller ones, and just cut the bacon in half)
6 slices of Thick-cut Bacon (if you do not have thick cut, that's fine, I actually didn't either. But it would have been easier if I had. If you have really thin slices, use 9-12 slices instead)
Heat oven to broil on low. Lay bacon strips out on a baking sheet with edges. Place pan in oven and broil bacon until it is just barely cooked and still plenty flexible. Remove from oven and drain pan. Sprinkle scallops lightly with salt. Wrap one piece of bacon around each scallop, securing with a toothpick. If you are using a thinner cut of bacon and the one piece seems too skimpy add another half or whole piece. Place scallops on baking sheet. Broil for 4-6 minutes (depending on scallop size), flip over, and broil for an additional 4-6 minutes. The scallops should be opaque and the bacon should be fully cooked. If you want the bacon a little crispier, leave them another couple minutes.
Serve with sauce(s) and enjoy!
For the Spicy Mayonnaise:
Mix together equal parts fat-free plain yogurt (Greek or regular) and light mayonnaise. Or just use all mayo, but I think the blend keeps a nice balance between flavor and healthiness. Add Sriracha hot sauce to taste.
For the Pesto Avocado Cream:
Blend the following ingredients using a food processor or immersion blender:
1 Avocado, cut into chunks
Pinch of Salt
Splash of Lemon Juice
2 tablespoons chopped Onion
1-2 tablespoons pre-made Pesto