Ingredients
Scale
- 12 large sea scallops (about 1-1½ pounds), side muscle removed
- 6 strips regular-cut bacon, cut in half crosswise
- 2 tablespoons olive oil or melted butter (for pan method)
- 2 tablespoons brown sugar or maple syrup (optional, for glaze)
- ¼ teaspoon freshly ground black pepper
- Pinch of smoked paprika (optional)
- 12 wooden toothpicks, soaked in water for 10 minutes
- Fresh lemon wedges (for serving)
- Fresh parsley, chopped (for garnish)
Optional Glaze:
- 2 tablespoons balsamic vinegar or balsamic glaze
- 1 tablespoon honey
- 1 clove garlic, minced
Instructions
- Prepare the scallops: Remove scallops from refrigerator and packaging. Rinse under cold water and check for the small side muscle (a small rectangular tag of tissue on the side) – remove it by pinching and pulling it off, as it becomes tough when cooked. Pat the scallops completely dry with paper towels on all sides. This step is crucial for achieving proper searing and caramelization. Let them sit at room temperature for 10 minutes while you prepare other ingredients.
- Prepare the bacon: Cut each bacon strip in half crosswise so you have 12 half-strips. If desired, partially cook the bacon in a skillet for 2-3 minutes per side until it’s just beginning to render fat but is still very pliable (not crispy). This optional step helps ensure the bacon crisps properly in the same time it takes to cook the scallops. Drain on paper towels if you’ve partially cooked it.
- Season the scallops: Lightly season each scallop with a tiny amount of black pepper and optional paprika on both sides. Remember, bacon is salty, so don’t add salt. If using brown sugar glaze, mix brown sugar (or maple syrup) with a tiny bit of water in a small bowl to create a thin paste.
- Wrap the scallops: Take one half-strip of bacon and wrap it around the circumference of each scallop, with the ends meeting on one flat side. Secure with a soaked toothpick, inserting it horizontally through the bacon and scallop so the scallop will sit flat. If using brown sugar glaze, lightly brush the bacon with the mixture now. Repeat with all scallops.
- Pan-searing method (recommended for crispiest results): Heat a large oven-safe skillet (cast iron works great) over medium-high heat. Add 1 tablespoon of olive oil or butter. Once the pan is very hot and oil is shimmering, carefully place scallops in the pan with the bacon seam-side down first. Don’t overcrowd – work in batches if necessary. Sear for 2-3 minutes without moving them until bacon is crispy and golden brown. Flip scallops to the other flat side and cook another 2-3 minutes. Then stand them on their sides to crisp the bacon all around, about 1-2 minutes per side. Total cooking time: 8-10 minutes. Scallops should be opaque and firm but still slightly translucent in the very center.
- Oven-baking method (easier hands-off approach): Preheat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and spray with cooking spray. Arrange wrapped scallops on the rack with space between each one. If using brown sugar glaze, brush bacon lightly. Bake for 10-12 minutes, flipping once halfway through, until bacon is crispy and scallops are opaque and cooked through. For extra-crispy bacon, broil for the last 1-2 minutes, watching carefully.
- Optional glaze finish: If making a balsamic or other glaze, combine glaze ingredients in a small saucepan and simmer for 3-4 minutes until slightly thickened. Drizzle over cooked scallops just before serving.
- Serve immediately: Transfer bacon wrapped scallops to a serving platter. Remove toothpicks if desired, or leave them for easy eating. Garnish with fresh chopped parsley and serve with lemon wedges for squeezing. These are best served hot and fresh from the pan.
Notes
- Dry scallops are essential: Moisture prevents proper searing and caramelization. Pat scallops extremely dry with paper towels before wrapping.
- Don’t overcook: Scallops cook quickly! Overcooked scallops become rubbery. They’re done when opaque and just slightly translucent in the center (120-130°F internal temperature).
- Bacon crispiness: If bacon isn’t crisping enough, partially pre-cook it for 2-3 minutes before wrapping, or finish under the broiler for 1-2 minutes.
- Size matters: Choose large, uniform-sized scallops so they all cook evenly.
- Make ahead: Wrap scallops in bacon up to 4 hours ahead, cover, and refrigerate. Bring to room temperature for 15 minutes before cooking.
- Scaling up: This recipe easily doubles or triples for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-Seared or Baked
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 3 scallops
- Calories: 245
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 65mg