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
Ingredients
- 9 oz. bacon or 10 strips
- 1 lb. scallops large, about 10-12 count/pound
- 2 Tbsp. butter melted
- 1 clove garlic crushed
- 2 tsp. coconut sugar or brown sugar, optional
- ¼ tsp. salt to taste
- Pinch of black pepper to taste
- 1-2 Tbsp. avocado oil or other high-smoke point oil
Instructions
- Par-cook the Bacon: Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. 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 oz. bacon
- Wrap the Scallops: Prepare scallops by removing the tough tendons, or side muscles, and patting dry. Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.1 lb. scallops
- Make the Garlic Butter: Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.2 Tbsp. butter, 1 clove garlic, 2 tsp. coconut sugar, ¼ tsp. salt, Pinch of black pepper
- Cook the Scallops: In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees. Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.1-2 Tbsp. avocado oil
- Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!
Video
Notes
If you are on a Paleo, Whole30, or Keto diet, use bacon that is free of added sugar and leave out the sugar in the recipe.
Ghee can also be used in place of the butter. Prep-Ahead Instructions Cook the bacon and remove the tendon from the scallops up to 24 hours in advance. Storage Directions Place leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in an airtight freezer-safe container and freeze for up to 1-2 months. For best results bake in a 350°F oven until warmed through or toss back in a skillet over medium heat for a few minutes. Recipe Tips
Ghee can also be used in place of the butter. Prep-Ahead Instructions Cook the bacon and remove the tendon from the scallops up to 24 hours in advance. Storage Directions Place leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in an airtight freezer-safe container and freeze for up to 1-2 months. For best results bake in a 350°F oven until warmed through or toss back in a skillet over medium heat for a few minutes. Recipe Tips
- Go big. Larger scallops are easier to wrap with bacon.
- Pick dry. Wet scallops are filled with excess moisture that is unnecessary.
- Don't skip the prep. Remove the tendon from the scallops and pat them dry for the best results.
- Add the butter last. If you coat with the butter sauce too early it could burn, so be sure to brush this on right at the end.
- Let them rest. Pull the scallops from the pan before they are completely finished as they will cook more as they sit.
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
