scallops wrapped in bacon with allioli

this is more about the allioli than the scallops. although the scallops on their own are pretty, pretty, pretty good. but the allioli - mayonnaise, finely chopped garlic, clementine (or orange) juice and saffron. wow, a revelation. not my recipe, just saw it on epicurious.com. sounded like something that would change up the routine scallops and bacon. not that there is anything wrong with them. we are talking fresh NJ sea scallops, local seafood, that are probably as fresh as the vigilant consumer can get. bought in point pleasant nj at one of those fish markets next to the river. i actually ate one raw, very very sweet and succulent, that's the word. so here it is. served for a first plate tonite, an appetizer really. 

8 sea scallops, as big as you can find them. these were actually a little on the small size, a quarter to a silver dollar in diameter.
4 strips of applewood-smoked bacon, or any other premium bacon of your choice.
4 heaping tbs of hellman's olive oil mayo
1 clove of garlic chopped very fine
juice from 1 clementine, or half a full size orange, maybe an oz or two
a pinch of saffron threads, crumbled in your fingers
a dash of evoo

make the allioli: at least an hour or two before you serve it, squeeze the juice from a clementine. add the crumbled saffron threads to the oj and stir. put in the microwave for 15 seconds only. no more. you just want the barest element of heat to help the saffron release its flavor and color. very important, no more then 15 seconds on the juice. set aside and let it steep for at least 15 minutes. add the chopped garlic to the mayo and mix thoroughly. add the oj/saffron mixture a spoon at a time. taste it as you go. when you have the right balance of garlic to mayo to oj and saffron, stop adding the juice. i didn't use all the juice. i think i added 4 spoons of it and then it was ready. set aside, in fact put it in the fridge to chill a bit.

with a very sharp knife, cut the bacon strips in half lengthwise, so you wind up with 8 slices. wrap each scallop and secure with a toothpick. season both sides with salt and pepper. 

when you are ready to cook the scallops, heat a 9 inch skillet over medium heat. film it with evoo. maybe a 1/2 teaspoon does it. you want the pan almost dry. when the pan is hot, add your scallops. they will cook about 4-5 minutes on the first side. a little less on the other. for a total cooking time of about 8-9 minutes. they should have a nice sear and be pretty brown when you turn them the first time.
                              

nice color after turning                                              

serve immediately with the allioli on the side. the sauce is what's different. nice addition.