Original Post: https://www.evolvingtable.com/bacon-wrapped-scallops/
Pan-Seared Bacon Wrapped Scallops Recipe
Bacon Wrapped Scallops are surprisingly easy to make at home but look so impressive! Crispy bacon strips are wrapped around fresh scallops, pan-seared in a skillet to get a golden crust and then topped with an irresistible garlic butter sauce.
Servings: 5 servings
Equipment
Ingredients
- 9 ounces bacon or 10 strips
- 1 pound scallops large, about 10-12 count/pound
- 2 tablespoons butter melted
- 1 garlic clove finely minced
- 2 teaspoons packed brown sugar
- ¼ teaspoon salt
- Pinch of black pepper
- 1-2 tablespoons avocado oil or other high-smoke point oil
Instructions
- Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes, flipping halfway through. The bacon should be almost cooked through but still pliable. Remove the bacon from the skillet and let drain on a paper-towel lined plate.9 ounces bacon
- Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
- Wrap one piece of the par-cooked bacon around each scallop. Secure the strip of bacon with a toothpick.1 pound scallops
- Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.2 tablespoons butter, 1 garlic clove, 2 teaspoons packed brown sugar, ¼ teaspoon salt, Pinch of black pepper
- In a large, clean skillet over medium heat add enough oil to coat the bottom of the skillet. Add the wrapped scallops and cook for 3-4 minutes per side, or until the internal temperature reaches 120 degrees. During the last minute of cooking, brush the butter garlic sauce on top.1-2 tablespoons avocado oil
- Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served with a sprinkle of fresh parsley and lemon wedges, if desired.
Video
Notes
- Scallops: Larger sea scallops that are "dry" (and not "wet") are the best to use for this recipe.
- Don't overcook: Pull the scallops from the pan before they are completely finished as they will cook more as they sit.
- Storage: Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 8–10 minutes, or until warmed through. Avoid microwaving if you can. Scallops can get rubbery and the bacon loses its crispness.
Nutrition
Calories: 352kcal | Carbohydrates: 6g | Protein: 17g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 831mg | Potassium: 287mg | Sugar: 2g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
