Bacon-Wrapped Scallops Recipe
This Bacon-Wrapped Scallops Recipe features sweet scallops wrapped in smoky bacon, pan-seared in butter with garlic and a splash of lemon.
Equipment
- Large skillet (preferably cast iron or stainless steel)
- Tongs
- Sharp knife
- Cutting board
- Paper towels
- Toothpicks (optional but helpful)
- Small bowl
- Spoon
- Baking sheet (if finishing in the oven)
Ingredients
- 12 large sea scallops dry-packed, if possible
- 6 slices bacon cut in half
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic minced
- Salt to taste
- Black pepper to taste
- ½ teaspoon smoked paprika optional, but lovely
- 1 tablespoon fresh lemon juice
- Fresh parsley or chives finely chopped (for garnish)
Optional additions:
- A pinch of chili flakes for heat
- A drizzle of honey or maple syrup for sweetness
- A splash of white wine for deglazing
Instructions
Step 1: Prepare the Scallops
- Start by patting the scallops completely dry with paper towels. This step matters more than people think. Dry scallops sear beautifully. Wet scallops steam—and nobody wants that.
- If your scallops have a small side muscle attached, gently pull it off and discard it. It’s a little tough and doesn’t cook well.
- Season the scallops lightly with salt and black pepper on both sides. Remember, bacon is salty, so go easy here.
Step 2: Partially Cook the Bacon
- Bacon takes longer to cook than scallops, so we give it a head start.
- Heat a large skillet over medium heat. Lay the bacon strips in a single layer and cook them for about 3–4 minutes per side. You’re not looking for crispy bacon yet—just partially cooked and flexible.
- Remove the bacon from the pan and place it on a paper towel to drain excess fat. Let it cool slightly.
Step 3: Wrap the Scallops
- Wrap each scallop with half a slice of bacon. Secure with a toothpick if needed. I usually skip the toothpicks unless the bacon won’t stay put.
- This is one of my favorite parts. It’s hands-on, calm, and satisfying. Take your time.
Step 4: Sear the Bacon-Wrapped Scallops
- In the same skillet, add olive oil and butter. Let it heat until the butter is melted and slightly foamy.
- Place the scallops in the pan, seam-side down. Don’t overcrowd the pan—work in batches if needed.
- Cook for about 2–3 minutes per side, turning gently with tongs. You want the bacon to crisp and the scallops to develop a golden crust.
- Add the minced garlic during the last minute and spoon the buttery pan sauce over the scallops.
Step 5: Finish and Serve
- Once the scallops are opaque and slightly firm to the touch, remove them from the heat. Squeeze fresh lemon juice over the top and sprinkle with herbs.
- Serve immediately while everything is hot and juicy.