|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||1%|
|Saturated Fat 0g||1%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This combination of scallops and bacon is a snap to prepare, and the presentation is impressive.
Just wrap partially cooked bacon around a scallop, season, and then broil for a few minutes. You'll have a tasty, elegant appetizer your guests will love. The recipe may also be fixed with large or jumbo shrimp.
Click Play to See This Easy Bacon-Wrapped Scallops Recipe Come Together
- 24 large sea scallops (about 2 pounds)
- 12 slices bacon (partially cooked)
- Dash seasoned pepper
Gather the ingredients.
Cook bacon gently until partially cooked but not crisp and still flexible.
Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.
Cut each bacon slice crosswise in half; wrap each half around a scallop and secure with a toothpick.
Sprinkle scallops lightly with seasoned pepper. Preheat broiler.
Place scallops on a rack in broiling pan.
Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.
Glass Bakeware Warning
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
- You might come across scallops labeled "wet" or "dry." Wet scallops have been soaked in a phosphate bath, which adds plumpness and water. Dry scallops are natural and will not look as white. You might only find wet scallops locally, but if you can choose between them, choose dry or untreated.
- Instead of pan-frying the bacon, try baking it. Just line a baking pan with parchment or fit it with a rack.
- Replace the seasoned pepper or lemon pepper with a light sprinkling of Creole or Cajun seasoning or a salt-free seasoning for seafood.
- Use turkey bacon instead of pork bacon, or choose uncured bacon.