Bacon Wrapped Scallops Recipe

Bacon wrapped scallops are a luxurious appetizer that combines the briny sweetness of fresh scallops with the savory, smoky flavor of crispy bacon. This dish is perfect for impressing guests at a dinner party or as a special treat for a cozy night in. The key to success lies in selecting high-quality ingredients and mastering the cooking technique to ensure the scallops are tender and the bacon is perfectly crisp. In this recipe, we’ll guide you through the process of making bacon wrapped scallops that are both delicious and visually appealing.

To achieve the ideal balance of textures, it’s important to choose large, fresh scallops and thick-cut bacon. The bacon should be wrapped snugly around the scallops to protect the delicate seafood while it cooks. Whether you choose to bake, grill, or pan-fry your bacon wrapped scallops, the cooking method should be carefully monitored to avoid overcooking the scallops or undercooking the bacon. With the right approach, you’ll create a dish that is both elegant and satisfying, with a delightful contrast of flavors and textures.

What you’ll need

• 12 large sea scallops
• 6 slices of thick-cut bacon
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped
• Toothpicks (optional)

How to make bacon wrapped scallops

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
2. Pat the scallops dry with paper towels to remove excess moisture. This step is crucial for achieving a good sear and preventing the scallops from steaming.
3. In a small pan over medium heat, cook the bacon until it is partially cooked but still pliable, about 3-4 minutes per side. You want the bacon to be slightly crispy but not fully cooked, as it will continue to cook with the scallops. Remove the bacon from the pan and set it aside to cool slightly.
4. Wrap each scallop with a half-slice of bacon, securing it with a toothpick if necessary. This will help keep the bacon in place during cooking and ensure even coverage.
5. In the same pan used for the bacon, add olive oil and butter over medium-high heat. Once the butter has melted and is starting to foam, add the minced garlic and sauté for about 30 seconds until fragrant.
6. Place the bacon wrapped scallops in the pan in a single layer, ensuring they are not overcrowded. This allows for even cooking and helps achieve a nice sear on the scallops.
7. Sear the scallops for 2-3 minutes on each side until they develop a golden-brown crust. The scallops should be caramelized but not fully cooked at this point.
8. Transfer the scallops to the prepared baking sheet and bake in the preheated oven for 10-12 minutes, or until the scallops are opaque and reach an internal temperature of 145°F (63°C).
9. Remove the scallops from the oven and drizzle with lemon juice. Garnish with freshly chopped parsley and serve immediately.

How to know when it’s done

The doneness of bacon wrapped scallops is critical for both food safety and enjoyment. The scallops should be cooked to an internal temperature of 145°F (63°C), which ensures they are safe to eat and have a tender, juicy texture. Overcooking scallops can lead to a rubbery, dry consistency, so it’s important to monitor the cooking time and temperature closely. The bacon should be crispy and fully cooked, with a golden-brown color that adds a delightful crunch to each bite. To check the doneness of the scallops, you can use a meat thermometer or make a small cut to ensure they are opaque throughout. If the scallops are translucent, they need additional cooking time.

Achieving the perfect balance of textures is essential for bacon wrapped scallops. The bacon should be crispy and slightly chewy, while the scallops should be tender and succulent. If the bacon is undercooked, it will be chewy and lack the desired crunch. On the other hand, if the scallops are overcooked, they will become tough and lose their natural sweetness. By following the cooking times and temperatures outlined in this recipe, you’ll be able to enjoy a dish that showcases the best qualities of both the scallops and the bacon.

Tips for the best bacon wrapped scallops

For an extra layer of flavor, consider marinating the scallops in a mixture of olive oil, lemon juice, garlic, and herbs for 15-30 minutes before wrapping them in bacon. This will infuse the scallops with additional taste and help keep them moist during cooking.

If you prefer a spicier kick, you can add a pinch of cayenne pepper or red pepper flakes to the bacon while it cooks. Alternatively, you can sprinkle some smoked paprika over the scallops before baking for a subtle smokiness.

For a more indulgent dish, drizzle the cooked bacon wrapped scallops with a honey-balsamic glaze or a spicy sriracha mayo. These sauces can add a sweet or spicy contrast to the savory flavors of the scallops and bacon.

When selecting scallops, look for ones that are firm to the touch and have a fresh, ocean-like smell. Avoid scallops that appear dry or have a strong fishy odor, as these are signs of poor quality.

If you don’t have toothpicks on hand, you can use a small strip of bacon to tie around the scallops instead. This will help keep the bacon in place and add an extra layer of flavor.

Variations & other methods

For a healthier twist, you can use turkey bacon instead of traditional pork bacon. Turkey bacon is lower in fat and calories but still provides a smoky flavor that pairs well with scallops.

If you’re looking to add more vegetables to your meal, consider wrapping the scallops with bacon and then threading them onto skewers with cherry tomatoes, bell peppers, and mushrooms. This creates a colorful and flavorful appetizer that is perfect for entertaining.

For a gourmet touch, wrap the scallops with pancetta or prosciutto instead of bacon. These cured meats have a more delicate flavor and a slightly different texture, which can elevate the dish to a new level.

If you want to incorporate more seafood into the dish, you can add a small piece of shrimp or a piece of lobster tail to each scallop before wrapping it with bacon. This will create a surf-and-turf appetizer that is sure to impress.

For a fun twist, you can stuff the scallops with a small piece of cheese, such as blue cheese or goat cheese, before wrapping them with bacon. This adds a creamy, tangy element to the dish that complements the savory flavors of the scallops and bacon.

What to serve with it

Bacon wrapped scallops are best served hot, straight from the oven or pan. They make an excellent appetizer or hors d’oeuvre for parties and gatherings, as they are easy to prepare and can be made ahead of time and reheated just before serving. To serve, arrange the scallops on a platter and garnish with lemon wedges and fresh parsley for a pop of color and flavor. You can also serve them with a side of dipping sauce, such as garlic aioli or spicy mustard, for an added layer of flavor.

These scallops pair well with a variety of side dishes, such as roasted vegetables, garlic mashed potatoes, or a fresh green salad. For a complete meal, consider serving them with a side of garlic bread or a crusty baguette to soak up any leftover sauce or juices. The combination of flavors and textures makes bacon wrapped scallops a versatile dish that can be enjoyed on its own or as part of a larger meal.

Storing & reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, place the scallops in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through. Be careful not to overcook the scallops during reheating, as they can become dry and tough.

For longer storage, you can freeze the bacon wrapped scallops before cooking. Wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored in the freezer for up to 3 months. To cook from frozen, add a few extra minutes to the baking time and ensure the scallops reach the appropriate internal temperature before serving.

Common mistakes to avoid

One common mistake when making bacon wrapped scallops is using too thin of bacon, which can result in the bacon not cooking evenly or becoming too crispy. It’s important to use thick-cut bacon to ensure it cooks through properly and provides a satisfying crunch.

Another mistake is overcooking the scallops, which can cause them to become rubbery and lose their natural sweetness. To avoid this, monitor the cooking time and temperature closely and remove the scallops from the heat as soon as they reach the desired doneness.

Not drying the scallops before cooking can lead to steaming rather than searing, resulting in a less flavorful dish. Be sure to pat the scallops dry with paper towels before wrapping them with bacon and cooking them.

Using low-quality scallops can also be a pitfall, as they may have a fishy odor and a less desirable texture. Always choose fresh, high-quality scallops for the best results.

Finally, not securing the bacon with toothpicks or a small strip of bacon can cause the bacon to unravel during cooking. This can lead to uneven cooking and a less visually appealing dish. Take the time to properly secure the bacon to ensure even cooking and a professional presentation.

Frequently asked questions

More scallops guides

• How to Cook Scallops (Golden Sear)
• How to Sear Scallops Like a Chef
• How to Cook Frozen Scallops
• Pan Seared Scallops Recipe