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Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
large skillet
2
cutting board
3
knife
4
paper towels
5
plate
6
tongs

Ingredients

Seafood

  • 1
    1 pound large sea scallops

Meat

  • 1
    6 slices thin-cut bacon strips

Produce

  • 1
    1 unit lemon

Pantry

  • 1
    2 olive oil tablespoons
  • 2
    0.5 black pepper teaspoon
  • 3
    0.25 salt teaspoon

Directions

1

Prepare the Scallops

Pat the scallops dry with paper towels. This helps them sear properly and prevents steaming. Make sure they are completely dry.

1.5

Thaw and Dry Frozen Scallops

If using frozen scallops, make sure they are fully thawed. Place the thawed scallops on a plate lined with paper towels and gently press dry with a paper towel. This will remove excess moisture.

2

Cut Bacon Strips

Cut the bacon strips in half. This will make them the right length to wrap around the scallops. If your bacon is very long, you might need to cut it into thirds. Be careful while using sharp knife.

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3

Wrap Scallops with Bacon

Wrap each scallop with a piece of bacon. Secure the bacon by tucking the end underneath the scallop. Do not use toothpicks as it will poke holes in scallop

3.5

Arrange Scallops

Place the bacon-wrapped scallops on a plate or tray. You can prep these in advance and keep them in the fridge for a couple of hours, but it’s best to cook them shortly after wrapping.

4

Preheat Skillet

Heat olive oil in a large skillet over medium-high heat. The pan should be hot before you add the scallops to get a good sear. When a drop of water sizzles and evaporates quickly, the pan is ready. Be careful as the pan will be hot.

4.5

Season Scallops

Season the scallops with salt and pepper. This will enhance the flavor. If you like, you can add other spices as well.

5

Sear the Scallops

Carefully place the bacon-wrapped scallops in the hot skillet, being sure not to overcrowd the pan. Work in batches if necessary. Cook for 3-4 minutes per side, or until the bacon is crispy and the scallops are cooked through. The scallops should be opaque and firm to the touch.

6

Drain Excess Grease

Remove the scallops from the skillet and place them on a plate lined with paper towels to drain any excess grease. This will help keep them crispy and not soggy.

7

Add Lemon Juice and Serve

Squeeze fresh lemon juice over the scallops before serving. This will add a bright, fresh flavor that complements the richness of the bacon and scallops. Serve immediately.

Recipe Tips

  • For best results, use dry, high-quality sea scallops. Avoid bay scallops as they are too small.
  • Use thin-cut bacon to ensure it gets crispy while the scallops cook through. Thick-cut bacon may take longer to cook and might result in overcooked scallops.
  • Do not overcrowd the pan while searing the scallops. Overcrowding can lower the pan temperature and prevent a good sear.
  • If you don't have a skillet, you can also bake the bacon-wrapped scallops at 400°F (200°C) for 15-20 minutes or until the bacon is crispy and the scallops are cooked through.
  • To serve, arrange the scallops on a platter with lemon wedges and a sprinkle of fresh parsley for a beautiful presentation. These are best served immediately when the scallops are still warm.

Nutrition Facts (per serving)

Calories

280 kcal

Carbs

2g

Protein

25g

Fat

18g

Fiber

0g

Sugar

0g

Sat. Fat

8g

Sodium

500mg

Trans Fat

0.1g

Cholesterol

120mg

Potassium

300mg

Vitamin A

20%

Vitamin C

5%

Calcium

20%

Iron

1.5%

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