0 from 60 votes
Bacon Wrapped Scallops
Scallops wrapped in bacon and brushed with barbeque sauce.
Prep Time
30 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 10
Calories: 188 kcal
Course:
Appetizer
Cuisine:
American
Ingredients
Bacon Wrapped Scallops:
- 10 strips center cut bacon
- 10 large scallops , dry packed and muscle removed
- 10 toothpicks*
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- Chives or scallions , minced for garnish
Lemon Butter Sauce (optional):
- 1/2 cup unsalted butter
- 2 teaspoons Dijon mustard
- 2 cloves fresh garlic , minced
- 1/4 teaspoon coarse kosher salt
- 1-2 tablespoons flat parsley , minced
- 1 lemon , juiced and zested
Instructions
Bacon Wrapped Scallops:
- Soak the toothpicks in water for up to an hour, but a minimum of 15 minutes.
- Heat the oven to 400°F and line a rimmed baking sheet with parchment paper. Place the bacon strips on the baking sheet and cook for 10-12 minutes. Bacon should be partially cooked and pliable, but not crispy. Remove and set aside.
- Rinse the scallops, making sure the small muscle on the side is removed on them all. Pat dry.
- Prep another rimmed baking sheet with parchment paper and increase oven temp to 425°F. Wrap each scallop with a strip of the cooked bacon, securing with a toothpick. Place on the baking sheet.
- In a small bowl, combine salt, pepper and paprika. Evenly sprinkle on the tops of each scallop.
- Cook for 10-12 minutes, or until the tops are lightly browned. *Cooking times will vary greatly depending on the size of scallop. See note.
- Remove, garnish with chives and serve immediately.
- If you've tried this recipe, please come back and let us know how it was in the comments/ratings section.
Cup of Yum
Lemon Butter Sauce (optional):
- In a small saucepan over low heat, melt the butter. Whisk in the Dijon mustard, garlic and salt. Allow the mixture to simmer for 2-3 minutes.
- Remove from the heat and stir in the parsley, lemon zest and lemon juice. Serve while hot.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- *Scallop size can vary greatly and therefore so can cooking times. These scallops were colossal size, about 2 inches wide and 1 1/2 inches thick. They took a total of 10 minutes to cook. Make adjustments based on your scallop size. This will also impact your bacon size.
- *Longer toothpicks are better especially if you got the jumbo scallops.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
2g
(1%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
43mg
(14%)
Sodium
381mg
(16%)
Potassium
100mg
(3%)
Fiber
0.4g
(2%)
Sugar
0.3g
(1%)
Vitamin A
378IU
(8%)
Vitamin C
6mg
(7%)
Calcium
10mg
(1%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 43mg | 14% |
| Sodium | 381mg | 16% |
| Potassium | 100mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 0.3g | 1% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 6mg | 7% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.