Bacon Wrapped Scallop With Truffle Vinaigrette Recipe

Prepare scallops

Pat the scallops thoroughly dry with paper towels. If there is a small side muscle attached, remove it. Season both sides lightly with kosher salt (about 1 tsp total for 12 scallops) and 1/2 tsp freshly ground black pepper.

Wrap with bacon

Cut each bacon slice in half. Wrap one half-slice around the middle of each scallop, overlapping ends underneath. Secure the bacon with one soaked toothpick driven through the scallop horizontally so the bacon stays in place during cooking.

Sear scallops

Heat a large heavy skillet (preferably cast iron) over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. When the oil shimmers, add scallops seam-side down, spacing them so they do not touch (work in two batches if necessary). Sear without moving for 2 minutes to develop a golden crust. Carefully turn each scallop once using tongs and sear the second side for 1½–2 minutes until bacon is crisp and scallop registers 125–130°F (52–54°C) for medium-rare to medium. If bacon needs more crisping, finish in a 400°F (205°C) oven for 3–4 minutes.

Rest

Transfer scallops to a paper-towel-lined plate for 1–2 minutes to drain excess fat and rest. Remove toothpicks just before serving.

In a small bowl or jar, combine 2 tablespoons white wine vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1 tablespoon finely minced shallot, 1/2 teaspoon honey, 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Whisk briefly to combine.

Slowly stream in 3/4 cup extra-virgin olive oil while whisking constantly (or shake vigorously in a lidded jar) to emulsify the dressing. Taste and adjust seasoning.

Stir in 1/2 teaspoon white truffle oil at the end and mix gently. Use truffle oil sparingly — it is potent. Keep vinaigrette at room temperature; if made ahead, give it a quick whisk before serving.

Arrange 3 scallops per serving on a warmed plate. Spoon about 1 tablespoon of truffle vinaigrette under each scallop or drizzle 1–1½ teaspoons over each scallop, depending on preference. Reserve a small amount of vinaigrette to serve on the side.

Garnish with a small pinch of microgreens or chopped chives and a lemon wedge. Serve immediately so scallops remain tender and bacon stays crisp.