Bacon Wrapped Scallops Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
5 servings
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Calories
352 kcal
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Course
Main Course, Dinner
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Cuisine
American
Bacon Wrapped Scallops Recipe
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Bacon Wrapped Scallops are surprisingly easy to make at home but look so impressive! Crispy bacon strips are wrapped around fresh scallops, pan-seared in a skillet to get a golden crust and then topped with an irresistible garlic butter sauce.
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Ingredients
- 9 oz. Bacon or 10 strips
- 1 lb. scallops large, about 10-12 count/pound
- 2 Tbsp. butter melted
- 1 clove garlic crushed
- 2 tsp. coconut sugar or brown sugar, optional
- ¼ tsp. salt to taste
- Pinch of black pepper to taste
- 1-2 Tbsp. avocado oil or other high-smoke point oil
Instructions
- Par-cook the Bacon: Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable. Remove the bacon from the skillet and let drain on a paper-towel lined plate.
- Wrap the Scallops: Prepare scallops by removing the tough tendons, or side muscles, and patting dry. Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
- Make the Garlic Butter: Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
- Cook the Scallops: In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees. Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
- Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!
Notes
- If you are on a Paleo, Whole30, or Keto diet, use bacon that is free of added sugar and leave out the sugar in the recipe.Ghee can also be used in place of the butter.
- Prep-Ahead Instructions
- Cook the bacon and remove the tendon from the scallops up to 24 hours in advance.
- Storage Directions
- Place leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in an airtight freezer-safe container and freeze for up to 1-2 months. For best results bake in a 350°F oven until warmed through or toss back in a skillet over medium heat for a few minutes.
- Recipe Tips
- Go big. Larger scallops are easier to wrap with bacon.
- Pick dry. Wet scallops are filled with excess moisture that is unnecessary.
- Don't skip the prep. Remove the tendon from the scallops and pat them dry for the best results.
- Add the butter last. If you coat with the butter sauce too early it could burn, so be sure to brush this on right at the end.
- Let them rest. Pull the scallops from the pan before they are completely finished as they will cook more as they sit.
Nutrition Information
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Calories
352kcal
(18%)
Carbohydrates
6g
(2%)
Protein
17g
(34%)
Fat
28g
(43%)
Saturated Fat
10g
(50%)
Cholesterol
68mg
(23%)
Sodium
831mg
(35%)
Potassium
287mg
(8%)
Sugar
2g
(4%)
Vitamin A
167IU
(3%)
Vitamin C
1mg
(1%)
Calcium
8mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 6g | 2% |
| Protein | 17g | 34% |
| Fat | 28g | 43% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 831mg | 35% |
| Potassium | 287mg | 6% |
| Sugar | 2g | 4% |
| Vitamin A | 167IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 8mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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