Wrap 4 scallops with bacon and skewer two per skewer. Grill or pan sear until bacon is browned.
For the sauce . . .
1 Chipotle Chili in Adobo Sauce
1 pinch minced Garlic
1 pinch minced Shallots
1 pinch salt & pepper
1/2 teaspoon Olive Oil
1 oz. White Wine
2 oz. Heavy Cream
1 oz. Butter
1/2 teaspoon Lemon Juice
Heat a saute pan to medium heat. Add olive oil, garlic and shallots. Brown slightly. Add chili. Deglaze the pan with white wine. Add lemon juice. Break up chili with a tong or spoon to spread the flavor. Add heavy cream. Reduce slightly until sauce starts to tighten. Finish with butter, removing from heat. Season with salt & pepper.
Garnish with chopped chives and serve with a lemon wedge.
Bon Appetit!