Bacon Wrapped Scallops
User Reviews
4.7
27 reviews
Excellent
Bacon Wrapped Scallops
Report
These jumbo melt-in-your-mouth Bacon Wrapped Scallops are definitely one of the most decadent appetizers out there, and the perfect treat for the holidays. To top them off, these incredible morsels are then drizzled with luscious melted garlic butter, all ready for you to enjoy in about 30 minutes.
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Ingredients
- 20 extra large scallops patted dry
- 10 bacon slices thick cut, cut in half crosswise
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Garlic Butter
- ¼ cup butter unsalted
- 2 cloves garlic minced
- ¼ teaspoon salt
- 1 tablespoon parsley chopped
- 2 tablespoons lemon juice freshly squeezed
Instructions
- Preheat oven: Place a rack in the middle of your oven. Preheat the oven broiler. Line a baking sheet with parchment paper.
- Prep the scallops: Use paper towels to pat the scallops until completely dry then season them with salt and pepper. If you don't pat them completely dry, when you bake them, the scallops will release a liquid making it hard for the bacon to crisp up.
- Assemble the scallops: Wrap a half slice of bacon around each scallop and secure with a toothpick. Place the wrapped scallop onto the prepared baking sheet. Repeat with remaining scallops.
- Bake: Transfer the baking sheet to the oven and broil for 15-17 minutes or until the bacon is crisp and the scallops are cooked through, turning half ways through.
- Make garlic butter: In a small skillet, melt the butter over medium heat. Add the garlic and cook for 30 seconds until aromatic. Remove from heat and add the salt, parsley and lemon juice to the butter. Stir well.
- Finish and serve: Brush the butter mixture over each scallop and serve.
Equipments used:
Notes
- Scallops sometimes have a side muscle that needs to be removed. It’s a little tag of muscle tissue on the side of the scallop which will feel a bit tough. Just pull it away. If you don’t remove this muscle, no worries, it’s safe to eat, just a little tough to chew.
- Always pat your scallops completely dry with a paper towel. Make sure you season them generously with salt and pepper.
- Purchase scallops that are pink, smell good and are labeled "dry-packed". This means they were not processed and don't contain any additives.
- Scallops are best eaten fresh from the oven. Promptly refrigerate any leftover cooked scallops in an airtight container for up to 3 days.
- Freezing cooked scallops is not recommended.
Nutrition Information
Show Details
Serving
1scallop
Calories
78kcal
(4%)
Carbohydrates
1g
(0%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
17mg
(6%)
Sodium
219mg
(9%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
93IU
(2%)
Vitamin C
1mg
(1%)
Calcium
3mg
(0%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 78 kcal
% Daily Value*
| Serving | 1scallop | |
| Calories | 78kcal | 4% |
| Carbohydrates | 1g | 0% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 219mg | 9% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 3mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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