Bacon Wrapped Sea Scallops Recipe

Prepare scallops

Pat scallops very dry with paper towels on all sides. Trim any remaining side muscle. Season both sides lightly with kosher salt and freshly ground black pepper.

Prepare bacon

Cut each bacon slice in half crosswise to make 12 short strips. Partially cook bacon on a rimmed baking sheet in a 400°F (200°C) oven for 6–8 minutes until just beginning to render and pliable but not crisp; remove and cool slightly. Alternatively, sauté strips in a skillet over medium heat 3–4 minutes until they start to render but remain flexible. Pat excess fat with paper towel.

Wrap scallops

Wrap one bacon half-strip around the middle of each scallop (lengthwise) once and secure with a soaked toothpick pushed through the top into the scallop interior. Place wrapped scallops on a plate, seam side down, and refrigerate for 10–15 minutes to help the bacon adhere.

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 1 tablespoon neutral oil (like canola or grapeseed) and swirl to coat. Add bacon-wrapped scallops seam-side down, leaving space between them. Sear without moving for 1.5–2 minutes until a golden crust forms, then flip and cook the other side 1.5–2 minutes. Total cook time should be 3–4 minutes depending on scallop size (internal temperature ~125–130°F for medium-rare). Transfer scallops to a warm plate and tent with foil while you make the sauce.

In the same skillet used for scallops (do not fully wipe it out; leave bacon fond and 1–2 tablespoons fat), reduce heat to medium-low and add 6 tablespoons unsalted butter. Melt the butter, stirring occasionally.

Continue cooking the butter, swirling the pan or stirring, until it foams and the milk solids turn golden-brown and emit a nutty aroma, about 3–4 minutes. Watch carefully to avoid burning.

Add the minced garlic and cook 15–20 seconds until fragrant, then remove pan from heat and immediately stir in the fresh lemon juice and lemon zest to stop further browning.

Stir in chopped capers (if using), minced parsley, salt (1/4 tsp) and black pepper (1/8 tsp). Taste and adjust seasoning — add a touch more lemon or a pinch of salt if needed. If sauce seems too thick, return to low heat briefly and add 1–2 teaspoons water to loosen.

Return the scallops to the skillet and spoon the brown butter lemon sauce over them for 30–45 seconds just to heat through and glaze. Do not cook scallops further to avoid overcooking.

Transfer scallops to a warmed serving platter or individual plates. Spoon any remaining brown butter lemon sauce over the scallops.

Garnish with microgreens or additional chopped parsley and serve with lemon wedges on the side.

Serve immediately as a starter (recommend 2 scallops per person for larger parties, 3–4 scallops per person for a plated starter).