Description
Bacon-wrapped scallops are a crowd-pleasing appetizer that’s as delicious as it is easy to make. The combination of tender, sweet scallops wrapped in crispy, smoky bacon creates a mouthwatering bite that’s perfect for any gathering.
Ingredients
Ingredients
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- Scallops: 12 large sea scallops (approximately 1–1.5 pounds)
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- Bacon: 6 slices (cut in half to wrap each scallop)
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- Butter: 2 tablespoons, melted
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- Garlic: 1 clove, minced
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- Paprika: 1 teaspoon
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- Lemon Juice: 1 tablespoon (freshly squeezed, if possible)
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- Salt: ½ teaspoon
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- Black Pepper: ½ teaspoon
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- Optional Garnish: Fresh parsley or chives, chopped
To add more flavor, consider these seasonings:
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- 1 tsp garlic powder
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- 3 tbsp brown sugar
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- Optional herbs like thyme or rosemary
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- Fresh cracked pepper
Choose dry-packed sea scallops that are pink and fresh. Applewood smoked bacon adds a great depth to your dish. It's all about picking ingredients that work well together for a balanced taste.
Pro tip: Use toothpicks to hold the bacon in place while you prepare the scallops. These small steps can make a big difference in how your dish looks and tastes.
How to Choose and Prepare Fresh Scallops
Choosing the right scallops is key to a tasty seafood dish. Fresh scallops can make your meal go from good to great. Learning how to prepare scallops c
Instructions
Detailed Step-by-Step Instructions: Bacon-Wrapped Scallops
Preparation
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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).
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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.
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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
- 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
- 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
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Arrange the wrapped scallops on the prepared baking sheet or rack.
- Leave some space between them for even cooking.
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Bake in the preheated oven:
- Cook for 10–12 minutes, turning them halfway through to ensure even browning.
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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
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Remove from the oven and let the scallops cool for 1–2 minutes.
- Carefully remove the toothpicks before serving.
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Garnish with chopped parsley or chives, if desired.
- Serve warm with lemon wedges on the side for added brightness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes