Easy Bacon Wrapped Scallops Recipe

Name: Easy Bacon Wrapped Scallops Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Ingredients: 1 pound Bacon; 1 pound sea scallops; ½ teaspoon Diamond Crystal kosher salt; ¼ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons butter

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings
6 servings
Calories
199 kcal
Course
Appetizer
Cuisine
American

Easy Bacon Wrapped Scallops Recipe

Winston Campbell

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A wonderfully decadent appetizer, these bacon wrapped scallops are surprisingly easy to make.

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Ingredients

Servings

1 pound Bacon 16-18 slices
1 pound sea scallops 16-18 scallops; not bay scallops
½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
¼ teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons butter melted

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Instructions

If using bamboo skewers, soak them in cold water for 30 minutes. I like to use short, 8-inch skewers that I get on Amazon.
Par-cook the bacon: Place two paper towels on a large microwave-safe plate. Place 4-5 slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave on high until partially cooked but still pliable, about 2 minutes. Remove the bacon to another plate (be careful – the plate and the bacon will be hot). Repeat 3 more times with the remaining bacon slices.
Pat the scallops dry with paper towels. Season them on both sides with salt, pepper, and garlic powder.
Wrap a slice of bacon around each scallop.
Thread the wrapped scallops on the skewers, three per skewer (four or five if using long skewers).
Heat your broiler on high (500°F). Place an oven rack 6 inches below the broiling element (not directly below).
Line a large baking sheet with nonstick foil. Arrange the skewers on the baking sheet. Brush the scallops on both sides with melted butter. Loosely cover the exposed edges of the bamboo skewers with foil strips to prevent them from burning.
Broil until the scallops are cooked through, about 4 minutes per side. How long you'll need to cook them depends on their size and how hot your broiler runs. Scallops are done when they turn from translucent into white but are still moist.
Serve immediately.

Notes

Make sure to use sea scallops, which are large and meaty, and not tiny bay scallops. The sea scallops should be large - marked 10/20 per pound or even larger. Smaller ones won't work in this recipe.
Using a bag of frozen scallops is fine, but you'll need to defrost them overnight in the fridge before using them. If they're still a bit icy by the time you start cooking, rinse them in tepid water and pat them dry with paper towels.
You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through.