Scallops In Bacon Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with kosher salt and freshly ground black pepper.

Prepare bacon

Cut each bacon slice in half crosswise. Wrap one half slice around each scallop once or twice depending on scallop size, securing the bacon with a toothpick through the top. This recipe wraps 12 scallops (6 bacon slices total).

Pre-cook bacon slightly (optional but recommended)

Heat a large skillet over medium heat and add the bacon-wrapped scallops, seam-side down, just long enough (about 30–60 seconds) to render a bit of bacon fat and set the wrap. Remove and set aside. This step helps the bacon start to crisp without overcooking the scallop interior during searing.

Sear scallops

In the same skillet, add 2 tbs olive oil and 1 tbs butter over medium-high heat. When oil is shimmering and butter foams, place the scallops seam-side down if possible and sear without moving for 2 to 2 1/2 minutes, until a deep golden crust forms. Flip carefully and sear the other side 1 1/2 to 2 minutes more, spooning pan fat over the scallops and bacon so the bacon crisps and the scallop reaches an internal temperature of about 125–130°F (slightly firm but still tender). If bacon needs more crisping, move scallops to a hot oven (400°F / 200°C) for 2–4 minutes.

Finish

Transfer scallops to a warm plate to rest for 2 minutes. Remove toothpicks before serving if desired. Spoon any pan juices over scallops or reserve for plating.

Prepare cucumber

Peel the cucumber if the skin is thick; otherwise leave skin on. Halve lengthwise and scoop out seeds if watery. Finely dice or grate the cucumber and transfer to a fine-mesh sieve. Sprinkle with a pinch of sea salt and let drain for 5–10 minutes, then press with the back of a spoon or squeeze gently in a paper towel to remove excess water. Measure 1 cup drained cucumber for the sauce.

Mix sauce

In a medium bowl whisk together 1/2 cup Greek yogurt, 2 tbs mayonnaise, 1 tsp wasabi paste (adjust to taste), 1 tbs fresh lime juice, 1 tsp rice wine vinegar, 1 tsp granulated sugar, 1 tsp light soy sauce, and 1 tsp toasted sesame oil until smooth. Stir in the drained cucumber and 1 tbs chopped chives. Taste and adjust seasoning with up to 1 tsp sea salt and 1/2 tsp black pepper, and more wasabi or lime if desired.

Chill briefly

Cover and refrigerate the sauce for at least 10 minutes (or up to 2 hours) to let flavors meld. If the sauce thickens too much, thin with 1–2 tsp water or more lime juice to desired consistency before serving.

Spoon a tablespoon or two of the chilled wasabi cucumber sauce onto each plate or into a small ramekin. Arrange 3 bacon-wrapped scallops per serving on the plate, either on top of the sauce or beside it. Drizzle any reserved pan juices over the scallops.

Garnish with microgreens or sliced scallion and serve with lemon wedges for optional brightening. Serve immediately so scallops remain warm and bacon crisp.