A cocktail party favorite, bacon wrapped scallops are simple to prepare and easy to eat (especially while holding a drink). The meaty scallop wrapped in a strip of bacon is delicious on its own but is taken to another level when served with a lemon aioli for dipping.
This recipe is perfect served by itself as an appetizer, or it can be made into a delicious accompaniment to any salad.
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Dash black pepper, or to taste
- 2 pounds large fresh scallops
- 8 slices of bacon
- For the Aioli:
- 1/2 cup mayonnaise
- 1 tablespoon lemon zest (zest of 1 medium lemon)
- 1 tablespoon fresh lemon juice
- 1 clove garlic (minced)
- 1 teaspoon Dijon mustard
- Dash salt, or to taste
- 1 tablespoon flat leaf parsley (finely chopped)
- Combine vinegar, oil, and black pepper in a medium bowl. Add scallops to the mixture and toss to coat. Cover and allow to sit for 5 to 10 minutes at room temperature.
- Preheat grill to medium-high heat. Cut bacon into thirds. Wrap a piece of bacon around each scallop and thread onto skewers. There should be 3 to 4 scallops per skewer.
- Place skewers on a lightly oiled grill rack and cook for 3 to 4 minutes per side. When the scallop is opaque in color, remove from grill.
- To prepare lemon aioli, in a medium bowl, combine mayonnaise with lemon zest, lemon juice, garlic, mustard, salt, pepper, and parsley. Stir to combine and serve with bacon wrapped scallops. The recipe can be doubled if needed. If making ahead of time, cover the bowl with plastic wrap and place in the refrigerator.
Tips and Variations
This recipe only works with the large scallops, which are called sea scallops; bay scallops are too tiny to prepare this way. You can also substitute shrimp if you like. And to add a little extra flavor without any extra effort, try a maple bacon instead. The scallops are also great wrapped in pancetta or prosciutto.
If you're not a fan of aioli, you can serve the bacon wrapped scallops with just a sprinkle of lemon and perhaps your favorite dipping sauce for a delicious appetizer, or place over fresh salad greens or lemon rice for a tasty dinner.
The oil and vinegar add moisture and a nice, subtle flavor to the scallops; it also complements the aioli nicely, but if you want to try something a little different you can marinate the scallops in a teriyaki sauce before wrapping and grilling. (You probably won't need any dipping sauce.) You can also broil instead of grill, which may be easier if you are making a large quantity.
|Nutritional Guidelines (per serving)|
|Total Fat||29 g|
|Saturated Fat||5 g|
|Unsaturated Fat||10 g|
|Dietary Fiber||1 g|