In a small bowl combine soy sauce, brown sugar and orange juice. Add scallops to soy sauce mixture, toss to combine and allow refrigerate for 30 minutes or up to overnight.

In a small bowl combine mayo along with sriracha and lime juice until smooth. Sriracha mayo can be made ahead and stored in refrigerator for up to 2 weeks.

Preheat oven to 425°F.

Working with one scallop at a time, lay bacon piece flat add a slice of water chestnut to the center of the bacon followed by a marinated sea scallop. Tightly wrap the bacon around the scallop and pierce with a toothpick to hold the bacon in place. Place on baking sheet lined with a cooling rack and bake for 12-15 minutes, or until bacon is crispy. (For extra crispy bacon, broil for the last 2-3 minutes, just keep on eye on them!)

Serve warm along with sriracha mayo.