Bacon Wrapped Scallops

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Bacon Wrapped Scallops will make any meal feel like a special occasion! Wrap tender scallops with crispy bacon and top with garlic butter sauce. Serve these Bacon Wrapped Scallops as a quick and impressive appetizer, or an elegant main entrée.

Prep Time10

Cook Time8

Soaking time30

Total Time48

Course: dinner

Cuisine: American

Keyword: bacon scallops, bacon wrapped scallops, scallop recipe

Servings: people

Author: Olivia Ribas

Ingredients

Toothpicks
6 slices bacon
12 large sea scallops
1 tablespoon olive oil
2 tablespoons butter melted
1 clove garlic minced
fresh chopped parsley for garnish
salt & pepper to taste

Instructions

Soak short wooden toothpicks in water for 30 minutes to prevent burning while cooking.
In a skillet, cook the bacon for about 3-4 minutes per side until it's slightly cooked but not crispy. Set it aside.
Pat the scallops dry using paper towels and remove any side muscles.
Season the scallops with salt and pepper to your taste.
Carefully wrap each scallop with a half slice of partially cooked bacon, securing it with a pre-soaked toothpick. Repeat for all scallops.
In a separate clean large skillet, heat olive oil over medium to medium-low heat.
Cook the wrapped scallops for 3-4 minutes per side or until they reach an internal temperature of 125-130°F degrees.
Add butter and garlic to the skillet, cooking for only 30 seconds to 1 minute. Be cautious not to burn the garlic.
Remove the scallops from the skillet and let them rest for 5 minutes. Use a spoon to drizzle the garlic butter sauce over the scallops.
Garnish with freshly chopped parsley before serving.

Notes

Choose scallops that are uniform in size, so they all cook evenly.
Pat the scallops completely dry before you cook them, as excess moisture can cause a rubbery texture.
Use a regular cut of bacon instead of thick or thin-cut because the cook time will be different.
Allow plenty of room for the scallops to cook evenly and do not crowd the pan.
Scallops cook quickly, so keep a close eye on them to avoid overcooking.
To Store: Store leftovers in an airtight container in the fridge for up to 2 days.
To Reheat: Gently reheat on the stovetop over medium heat until warmed through.

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