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Bacon-Basted Bacon-Wrapped Scallops

Bacon-Basted Bacon-Wrapped Scallops

Ali Rosen

Bacon-wrapped Scallops

It's a universal fact that everything is better with bacon. By basting the scallops with the bacon grease, you make the overall effect as bacon-y as possible.

Click here to see the Bacon: It's What's for Dinner story.


  • 6 slices of thick-cut bacon
  • Juice of 1 lemon
  • 3 cloves of garlic, peeled and minced
  • 1 tablespoon butter
  • 6 large scallops
  • Pinch of salt


Cook the bacon slices in a skillet until fully cooked, about 5-10 minutes. Remove the bacon slices from the pan and allow them to cool, but leave the bacon grease in the pan. While the bacon is cooling add the lemon, garlic, and butter to the bacon grease and turn the heat to high and cook for 3-5 minutes.

Meanwhile, wrap the scallops in the cooked bacon and hold together with a toothpick. Add a pinch of salt to the tops and bottoms of the scallops

When the lemon-garlic mixture is ready, put the scallops in the pan, keeping the grease mixture to 1 side. As the scallops cook, continually baste the scallops with the mixture. After the scallops have browned on the bottom and mostly cooked through (2-5 minutes depending on the size of your scallops) turn over and allow to brown on the other side.

  • 24 large sea scallops (about 2 pounds)
  • 12 slices bacon (partially cooked)
  • Dash seasoned pepper

Cook bacon gently until partially cooked but not crisp and still flexible.

Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.

Cut each bacon slice crosswise in half wrap each half around a scallop and secure with a toothpick.

Sprinkle scallops lightly with seasoned pepper. Preheat broiler.

Place scallops on a rack in broiling pan.

Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Summary

  • ¾ cup maple syrup
  • ¼ cup low sodium soy sauce
  • 1 tablespoon Dijon mustard
  • 12 large sea scallops, halved
  • 12 slices smoked bacon, halved
  • 24 toothpicks
  • 2 tablespoons brown sugar

Stir together maple syrup, soy sauce, and Dijon mustard in a bowl until smooth. Add the scallops, and toss to coat. Cover bowl with plastic wrap, and marinate at least one hour.

Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with a sheet of aluminum foil.

Arrange bacon pieces on baking sheet so they do not overlap. Bake in preheated oven until some of the grease has rendered out of the bacon the bacon should still be very soft and pliable, about 8 minutes. Remove bacon from the baking sheet and pat with paper towels to remove excess grease. Drain or wipe grease from the baking sheet.

Wrap each scallop piece with a piece of bacon, and secure with a toothpick. Place onto baking sheet. Sprinkle the scallops with brown sugar.

Bake in preheated oven until the scallops are opaque and the bacon is crisp, 10 to 15 minutes, turning once.

Bacon-Basted Bacon-Wrapped Scallops - Recipes

The Maine scallop season is here, and we’ve stepped up our consumption of these rich, succulent bivalves. As excellent source of protein, omega-3 fatty acids, and Vitamin B12, Maine scallops are also an integral part of our environmentally -friendly fishing industry.

Scallops have been enjoyed by New Englanders for generations: baked, sautéed, fried, wrapped in bacon, ceviche, in casseroles and stews nothing beats the luxurious flavor of a really fresh, scallops. One of the many benefits of living in a fishing community is access to seafood literally right off the boat. We purchase scallops by the gallon, clean and DE muscle them, freezing small packages to enjoy until the next season.

Although there are dozens of old favorite scallop recipes in my Maine cookbook collection, I’m always on the scout for something new. A featured recipe in the New York Times by Colu Henry caught my eye and tempted the palate. Henry writes that her inspiration came from a recipe found in “Donabe: Classic and Modern Japanese Clay Pot Cooking” by Naoka Takei Moore and Kyle Connaughton.

You don’t need a clay pot to prepare this dish, only a really good cast iron skillet or heavy fry pan. Like many Asian recipes, the timing of this dish is critical. Read and understand the recipe, and be sure to have all your ingredients prepped before starting. Henry suggests using baby spinach I used the last harvest of garden Swiss chard before the freeze came. Larger greens will work, just chop them before serving.

It takes about 30 minutes to get Soy-Butter Basted Maine Sea Scallops to the table. Set the table, start the rice in a cooker, preheat the oven, prep your ingredients, fire up the skillet and enjoy the rewards of Maine’s tenth most lucrative fishing industry.

Bacon Wrapped Scallops

Simple, elegant and absolutely delicious, this recipe for Bacon Wrapped Scallops is the perfect sophisticated appetizer or light meal for any night of the week.

Wild sea scallops are a treat in and of themselves. Wrap them in crispy, salty bacon and you have yourself an incredibly decadent morsel of goodness. Before we get too far into this, let’s talk about our scallops, shall we? Sizzlefish wild sea scallops are a low-calorie source of protein. They provide a surprisingly high amount of omega-3s, as well as important vitamins and minerals like vitamin B12 (which can help prevent anemia, depression, fatigue and memory problems), selenium (which acts as an antioxidant), and zinc (which helps to maintain a healthy immune system). These are all so perfect for starting the year on a vitamin rich diet, right? Right!

Now let’s get into these perfectly crispy on the outside, creamy on the inside flavorful bites. If you think a recipe like this is too difficult to take on, you are mistaken. This recipe can not be simpler to make. Not only that, but you should know by now how much we love recipes that can either be eaten as a light bite before a full meal or can be part of the meal. We absolutely love flexibility and that is exactly what you get with this recipe. We served our bacon wrapped scallops with a bed of fresh herb mixed greens and a fresh squeeze of lemon juice. However, they would be such a show stopper as the appetizer to a delicious meal too!

Bacon-Basted Bacon-Wrapped Scallops - Recipes

Recipe From

Provided by Taste of Home

  • Place bacon in an ungreased 15x10x1-in. baking pan. Bake at 350° for 7-10 minutes or until partially cooked and lightly browned. Drain on paper towels. , Wrap each strip of bacon around a scallop secure with toothpicks. In a saucepan, bring cream to a boil. Reduce heat about 8 minutes. Stir in the mustard, syrup and salt. Bring to a boil and boil for 2 minutes. , Meanwhile, place the scallops on a greased baking sheet. Bake at 400° for 8-12 minutes or until firm and opaque. Serve with the cream sauce.

  • 10 bacon strips
  • 10 large sea scallops
  • 1 cup heavy whipping cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons maple syrup
  • 1/8 teaspoon salt

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Helpful Tips

  • Use sea scallops instead of bay scallops because you need hefty scallops and not small scallops.
  • Partially cook the bacon for 8 minutes. You want it to still be flexible so you can roll up the scallops.
  • Marinate the scallops in a glass bowl and place the container in the fridge. Stir after 15 minutes and continue marinating for 15 more minutes.
  • Bacon will shrink so it&rsquos okay if it separates a little. You can re-wrap the scallops or not. No one will care because they are so delicious.

Mix butter and Seasoning in small bowl. Set aside.

Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 3 to 5 minutes or until bacon is halfway cooked. Remove bacon from grill cool slightly.

Wrap 1 piece of bacon around each scallop. Thread onto skewers. Brush scallops with butter mixture.

Grill skewers over medium heat 6 to 8 minutes or until scallops are opaque and bacon is crispy, turning occasionally and brushing with any remaining butter mixture.

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Recipe Summary

  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Dash hot sauce
  • ½ cup olive oil
  • 4 pounds sea scallops, rinsed and drained (about 48)
  • 24 bacon slices (about 1 lb.), cut in half
  • Wooden picks
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable cooking spray

Combine first 6 ingredients in a small mixing bowl whisk in olive oil in a slow, steady stream. Place scallops in a zip-top plastic freezer bag add lime juice mixture. Cover or seal, and chill 30 minutes, turning once. Drain scallops, discarding marinade.

Microwave bacon, covered with paper towels, in 4 batches, at HIGH 3 to 4 minutes or until slightly brown. Wrap 1 bacon piece around each scallop, and secure with a wooden pick. Sprinkle evenly with salt and pepper.

Coat a cold cooking grate with cooking spray, and place grate on grill over medium-high heat (350° to 400°). Place scallops on grate, and grill, covered with grill lid, 3 to 4 minutes on each side or until bacon is crisp and scallops are done.