Easy Bacon Wrapped Scallops Recipe
User Reviews
5
Easy Bacon Wrapped Scallops Recipe
Description
This recipe begins by par-cooking bacon strips to make them pliable without fully crisping, allowing the bacon to wrap around scallops without breaking. The large sea scallops are patted dry and seasoned simply with kosher salt, black pepper, and garlic powder to enhance natural flavor without overpowering.
Each scallop is wrapped with a bacon slice and threaded on short skewers, allowing easy handling during cooking. Arranged on a foil-lined baking sheet, the skewers are broiled approximately 6 inches from the heating element at high temperature. The broiler quickly cooks the scallops through while crisping the bacon exterior, creating a contrast in texture between the tender scallop and crunchy bacon.
Perfect for serving as finger food at gatherings or plated as an entrée component, the combination delivers both savory and fresh seafood notes. It pairs well with light sauces or simple sides that do not compete with the flavors.
Leftover bacon-wrapped scallops should be stored in an airtight container and gently reheated either in a microwave at reduced power or in an oven to maintain texture and tenderness. Using sea scallops is important for size and meatiness to allow proper wrapping and cooking.
Ingredients
- 1 pound Bacon 16-18 slices
- 1 pound sea scallops 16-18 scallops; not bay scallops
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter melted
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
- Use large sea scallops (10/20 count or larger) for best results; smaller bay scallops are unsuitable.
- Defrost frozen scallops overnight in the fridge, rinse and dry if slightly icy before cooking.
- Store leftovers in an airtight container in the fridge for 3-4 days; reheat gently in microwave at 50% power or in a 350°F oven until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Serving | 3scallops | |
| Calories | 199kcal | 10% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Sodium | 827mg | 34% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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