• 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 large Alaska Scallops, patted dry
• 16 bacon slices, fully-cooked but not crisp
• 16 mini-hamburger buns, split
• 16 small (3-inch) lettuce leaves

Blend mayonnaise and pimenton in a bowl; set aside.

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.

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.

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.

Nutrients per serving (1 slider): 299 calories, 21.5g total fat, 5.5g saturated fat, 65% calories from fat, 26mg cholesterol, 5.5g protein, 21g carbohydrate,