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Bacon Wrapped Scallops Recipe

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 5 servings
Calories: 352 kcal
Course: Main Course , Dinner
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. 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.
  3. Make the Garlic Butter: Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
  4. 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.
  5. 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

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

% 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.