|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 0g|
|Vitamin C 0mg||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.|
A popular appetizer, scallops wrapped in bacon are a snap to prepare and the presentation is impressive, making the perfect recipe to include in your party fare. It's no surprise this appetizer has stood the test of time as the smoky flavor of the bacon is a perfect pairing for the sweetness of the scallops, and the crispy wrapping complements the tender mollusk.
To make, partially cooked bacon is wrapped around sea scallops, which are then seasoned and broiled until the scallops are cooked and the bacon is crispy. Precooking the bacon helps prevent overcooking the scallops, which will turn rubbery when overdone.
Click Play to See This Easy Bacon-Wrapped Scallops Recipe Come Together
Gather the ingredients.
Fry the bacon gently in batches in a hot skillet until partially cooked, so it is still flexible but not crisp. Set aside.
Rinse the scallops under running cold water and pat dry with paper towels. Remove any tag-like pieces on the side of the scallops (a tough muscle) by pinching it with your fingers.
Cut each bacon slice crosswise in half; wrap each half around a scallop and secure with a toothpick. Preheat the broiler.
Sprinkle the scallops lightly with the seasoned pepper.
Place the scallops on a rack in a broiling pan or baking sheet.
Broil 4 to 5 inches from the heat for 8 to 10 minutes, or until the scallops turn opaque throughout. Use tongs to turn the scallops frequently so the bacon browns evenly on all sides.
If serving as an appetizer, keep the toothpicks in place; if serving as a main dish, carefully remove them before serving.
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. If you have a choice when buying, choose dry or untreated.
- Use the largest scallops you can find as they will be easier to wrap and will not overcook. You also want the scallops to be uniform in size so they all cook at the same pace.
- To cook all of the bacon at once, you can bake it on a baking pan lined with parchment or fitted with a rack. You can also microwave the bacon to partially cook it.
- Replace the seasoned pepper with lemon pepper.
- Instead of pepper, use 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.
- The recipe may also be made with large or jumbo shrimp.