Perfect Bacon Wrapped Scallops

Bacon Wrapped Scallops is something I make for my hubby whenever we have an occasion that I feel calls for “fancy” food. This could be a birthday, anniversary, Valentine’s day, etc. I made them this past weekend as an early Father’s day meal, since I knew I wouldn’t be making an “actual” Father’s day meal due to a camping trip we had planned (more on that in a few days). When I make this “fancy” meal, it will of course involve the scallops, and a vegetable (often roasted asparagus or broccoli, or maybe Brussels sprouts). Also a starch of some kind – perhaps a small portion of pasta or a simple bun.

Whatever I make, I always keep it simple because the bacon wrapped scallops are so delicious they can stand on their own. However, if you don’t do it right, you can end up with perfectly cooked scallops and undercooked, rubbery bacon, or perfectly cooked bacon and tough, overcooked scallops. To prevent these unappetizing situations, over the years I have developed a two-step method that results in both perfectly cooked bacon and scallops. Because you certainly don’t want to waste those delicous, plump scallops on disappointing results.

The first step to achieving these perfectly cooked morsels is to partially cook the bacon first. You can do this in any way that you prefer to cook bacon, but since I will already be dirtying a baking sheet and rack, I do it in the oven. I turn my oven on fairly hot, to like 450°F and cook for a few minutes on each side. The goal is to get the bacon cooked to a point where it would be safe to eat, but still very pliable so you can wrap the scallops. Get rid of any grease that has accumulated to cut down on smoke later. Then, when the bacon is cool enough to handle,you will need to make a decision as to how to cut your bacon to wrap the scallops. One strip of bacon per scallop is definitely too much. You will need to cut your bacon in half width-wise to fit the scallops. Then you have the option of cutting each half strip of bacon in half again (this time width-wise). Do this if your scallops are on the smaller side, your bacon is on the longer side or you’re just trying to cut fat and calories.

Now you will wrap your scallops. Hold the bacon in place with a toothpick or skewer and put them in the oven, this time under the broiler. This is where you’ll be glad you got rid of excess bacon grease. The bacon will spatter and smoke, so have your hood vent ready! When the tops of the scallops are just starting to brown, flip them over. They will only need a few minutes on each side. Serve with some very simple sides and a nice glass of wine and you’ve got yourself a fancy meal with minimal work.

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Perfect Bacon Wrapped Scallops

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

Making perfect bacon wrapped scallops is easy, but it does require a couple of steps to ensure that both the bacon and the scallops are perfectly cooked.

Course: Entree

Servings: 4

Author: Domestic Dreamboat

Ingredients

• 8 slices bacon
• 16 large sea scallops (fresh or thawed)

Instructions

1. Heat oven to 450°F. Lay bacon on a wire rack fitted on a rimmed baking sheet. Bake for 6-8 minutes, flipping bacon halfway through cooking. You want the bacon only partially cooked so that it is still pliable enough to wrap around the scallops. Cool bacon until you can handle it.
2. Turn oven to broil and move oven rack to the highest position. Cut bacon in half width-wise. Wrap each half slice of bacon around a scallop and hold it in place with a toothpick or skewer.

3. Place bacon wrapped scallops on a the wire rack atop the rimmed baking sheet. Place sheet under broiler. Broil for 4-6 minutes on each side, watching them closely. Flip scallops when tops are just beginning to brown. Don't overcook.

Perfect Bacon Wrapped Scallop Nutrition Notes

Even with using only half a slice of bacon per scallop, the calories and fat (including saturated fat) content of a small serving of bacon wrapped scallops is high. Most of this comes from the bacon, as scallops are quite low in fat and calories.