Detailed Step-by-Step Instructions: Bacon-Wrapped Scallops

Preparation

1. Preheat the Oven

   • Set your oven to 425°F (220°C). If using a broiler, set it to high for later steps.
   • Line a baking sheet with parchment paper or foil for easier cleanup. Place a wire rack on top (optional but helps crisp the bacon).

2. Prepare the Bacon

   • Cut 6 slices of bacon in half, making 12 shorter pieces.
   • Partially cook the bacon in a skillet over medium heat for about 3–4 minutes. It should be pliable but not crispy. This ensures it will finish cooking in the oven without overcooking the scallops.
   • Transfer the bacon to a plate lined with paper towels to drain excess grease.

3. Prepare the Scallops

   • Pat 12 large sea scallops dry with paper towels. Removing moisture helps them sear better.
   • Check for the tough side muscle (the "foot") on each scallop. If present, peel it off gently—it’s chewy and inedible.

Seasoning the Scallops

4. In a small bowl, mix together:
   • 2 tablespoons melted butter
   • 1 clove garlic, minced
   • 1 teaspoon paprika
   • 1 tablespoon lemon juice
   • ½ teaspoon salt
   • ½ teaspoon black pepper
   • Brush this mixture generously over each scallop to coat them.

Wrapping the Scallops

5. Wrap each scallop with a half-slice of bacon:
   • Place the scallop on one end of the bacon strip and roll it up tightly.
   • Secure with a toothpick to hold the bacon in place.

Cooking the Scallops

6. Arrange the wrapped scallops on the prepared baking sheet or rack.

   • Leave some space between them for even cooking.

7. Bake in the preheated oven:

   • Cook for 10–12 minutes, turning them halfway through to ensure even browning.

8. Broil for crispiness (optional):

   • If the bacon isn't crispy enough, switch to the broiler setting and broil for an additional 2–3 minutes, watching carefully to prevent burning.

Serving the Scallops

9. Remove from the oven and let the scallops cool for 1–2 minutes.

   • Carefully remove the toothpicks before serving.

10. Garnish with chopped parsley or chives, if desired.

    • Serve warm with lemon wedges on the side for added brightness.