Par-cook the bacon, wrap a slice around each scallop, and broil. Easy and delicious! I love sea scallops. I enjoy their meaty texture and delicate flavor. I enjoy baked scallops, grilled scallops, seared scallops, and broiled scallops. But bacon-wrapped scallops are especially good. In this recipe, the scallops are seasoned, wrapped in bacon slices, brushed with butter, and broiled into succulent perfection. This decadent appetizer is surprisingly easy to make!
Ingredients
Instructions
Recipe Card
Bacon: It’s best to choose thin slices over thick ones. Sea scallops: You’ll need a pound of them. Choose large ones - a pound should have between 15 and 20 scallops. When I filmed this recipe, the bag of scallops I used had 18 of them. To season: Kosher salt, black pepper, and garlic powder. Melted butter: You’ll use it to brush the scallops before cooking them.
Your first step is to par-cook the bacon. This will help ensure it’s fully cooked and crispy by the time the scallops are cooked. I use the microwave to cook the bacon, ensuring it remains pliable - we don’t want it crispy at this point. Then thread them on skewers: Soaking the skewers in water helps prevent them from burning, but they might still burn under the hot broiler. To prevent that from happening, place thin foil strips on the exposed edges to protect them.
Scallop Size
Make sure to use sea scallops, which are large and meaty, and not tiny bay scallops. The sea scallops should be large - marked 10/20 per pound or even larger. Smaller ones won’t work in this recipe.
Side Muscle
If the scallops have a small, crescent-shaped muscle attached to their side, as shown in the photo below, use your fingers to peel it off and remove it. It gets tough when cooked. You can also serve six per person as a main course. When I serve them as the main course, I typically serve them with a green side dish that would add a pop of color, such as steamed broccoli, sauteed spinach, roasted asparagus, or arugula salad.
