Bacon Wrapped Scallops

Course: Appetizer

Cuisine: American

Keyword: bacon wrapped scallops

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings:

Calories: 188kcal

Author: Chef Jessica Anne

Scallops wrapped in bacon and brushed with barbeque sauce.

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Equipment

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.

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