Whether you want to impress your friends or whip up the best date-night dinner ever, these Bacon Wrapped Scallops deliver in a delicious way! Everything’s better wrapped in bacon, but these scallops take it to the next level.
How to Wrap Scallops in Bacon
But my problem with most bacon-wrapped things is that I tend to get so focused on getting the bacon crispy that I end up overcooking everything else.
Since that’s something you absolutely don’t want to do with good scallops, I came up with this recipe that solves that problem. I par-cook the bacon first, so that it’s mostly done, but still pliable.
In fact, I make sure it stays flexible by rolling it (just as soon as it’s cool enough to handle!) into a napkin- ring shape. At this point, you can go ahead and wrap the scallops, then stash them in the fridge until you’re ready to cook them up.
It’s a nice break that allows you to put your kitchen back together (and fix yourself up) before your date or guests arrive.
How to Make Bacon Wrapped Scallops
- In a large nonstick skillet, add bacon in an even layer (you’ll need to cook it in batches). Heat over medium heat. Cook, turning occasionally, until just barely browned on both sides, about 3 to 5 minutes per batch.
- Remove cooked bacon from skillet, and place on a paper towel–lined plate. When cool enough to handle, gently oll bacon slices (like a napkin ring). Proceed with remaining bacon. Remove skillet from heat; reserve drippings in skillet.
- Set oven to warm; have a sheet pan nearby. Pat scallops dry thoroughly; wrap each scallop with one slice of bacon, securing with a wooden pick, trimming excess bacon, if necessary.
- Heat skillet with bacon drippings over medium-high heat. Sprinkle scallops with salt and pepper.
- Add half of scallops to skillet; cook, without moving, 2 minutes. Turn scallops, add 1 tablespoon butter to skillet, and cook 2 minutes more, spooning butter mixture over scallops.
Transfer cooked scallops to sheet pan, and keep warm in the oven. Repeat with remaining scallops. - Add remaining 1 tablespoon butter to skillet; let melt, then add Chardonnay. Add thyme sprigs; let simmer 1 minute. Season with additional salt and pepper, if desired.
- Divide polenta between 4 small plates; top each with three scallops. Spoon wine-butter sauce over scallops, and garnish with thyme, if desired.
Make Sure the Scallops Don’t Have Too Much Moisture
The key to a perfectly seared scallop with a nice crispy crust is to start with the driest scallops possible. Shop for dry-packed scallops if you can find them; they release much less moisture during cooking.
Alternatively, make sure the scallops you buy don’t look too wet and shiny and always pat them dry before cooking to reduce as much moisture as possible.
How to Freeze them
You can freeze bacon wrapped scallops either before they are cooked or afterward. Make sure to store them in suitable containers or ziploc bags then thaw thoroughly before cooking.
To cook from frozen: pat the thawed scallops dry then cook as directed in this recipe. If they are already cooked they you can heat them through in the oven for around 8-10 minutes.
Top Tips for Making Bacon Wrapped Scallops
- To avoid moisture try and go for dry-packed scallops alternatively when buying them make sure they don’t look wet and always pat them dry before cooking.
- Go for center cut or American bacon so it’s easier to wrap around the scallops.
- Make sure to partially cook the bacon first so they turn crispy later on.
- Feel free to use different herbs according to your preference, parsley would also work really well.
- You can prep the scallops in advance by wrapping them in bacon then store them in the fridge until you are ready to cook them.
- When searing the scallops don’t move them around or they might tear you also won’t get a nice sear.
- Serve with polenta or cauliflower puree for a delicious entree or serve them as they are for a light appetizer.
More Delicious Recipes You Might Like:
If you’ve tried this Bacon Wrapped Scallops Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Bacon-Wrapped Scallops
Ingredients
- 12 slices bacon
- 12 large sea scallops dry-packed, if available
- Flaky sea salt
- Freshly ground black pepper
- 3 Tbsp unsalted butter divided
- 1/2 cup unoaked Chardonnay
- 2 sprigs fresh thyme plus additional to serve
- 4 cups cooked polenta or cauliflower puree
Instructions
- In a large nonstick skillet, add bacon in an even layer (you’ll need to cook it in batches).
- Heat over medium heat. Cook, turning occasionally, until just barely browned on both sides, about 3 to 5 minutes per batch.
- Remove cooked bacon from skillet, and place on a paper towel–lined plate. When cool enough to handle, gently oll bacon slices (like a napkin ring).
- Proceed with remaining bacon. Remove skillet from heat; reserve drippings in skillet.
- Set oven to warm; have a sheet pan nearby. Pat scallops dry thoroughly; wrap each scallop with one slice of bacon, securing with a wooden pick, trimming excess bacon, if necessary.
- Heat skillet with bacon drippings over medium-high heat. Sprinkle scallops with salt and pepper.
- Add half of scallops to skillet; cook, without moving, 2 minutes. Turn scallops, add 1 tablespoon butter to skillet, and cook 2 minutes more, spooning butter mixture over scallops.
- Transfer cooked scallops to sheet pan, and keep warm in the oven. Repeat with remaining scallops.
- Add remaining 1 tablespoon butter to skillet; let melt, then add Chardonnay. Add thyme sprigs; let simmer 1 minute. Season with additional salt and pepper, if desired.
- Divide polenta between 4 small plates; top each with three scallops. Spoon wine-butter sauce over scallops, and garnish with thyme, if desired.
Notes
- To avoid moisture try and go for dry-packed scallops alternatively when buying them make sure they don't look wet and always pat them dry before cooking.
- Go for center cut or American bacon so it's easier to wrap around the scallops.
- Make sure to partially cook the bacon first so they turn crispy later on.
- Feel free to use different herbs according to your preference, parsley would also work really well.
- You can prep the scallops in advance by wrapping them in bacon then store them in the fridge until you are ready to cook them.
- When searing the scallops don't move them around or they might tear you also won't get a nice sear.
- Serve with polenta or cauliflower puree for a delicious entree or serve them as they are for a light appetizer.
