Scallops Wrapped In Bacon Recipe

Dry and trim scallops

Pat each scallop very dry with paper towels. If scallops have a small side muscle still attached, remove it by peeling it off. Dry scallops again; dry surface is essential for good sear and to prevent bacon from steaming.

Prepare bacon

If bacon slices are long, cut each slice in half crosswise so each scallop will be wrapped with one shorter piece. Soak toothpicks in water for at least 10 minutes to reduce burning if broiling or grilling.

Make glaze

In a small bowl whisk together brown sugar, Dijon mustard, lemon zest and about 1/2 teaspoon lemon juice, and 1/2 tablespoon olive oil until combined. Reserve remaining olive oil and salt/pepper for searing.

Wrap one piece of bacon around the middle of each scallop (or crosswise for a snug fit). Secure the bacon with a soaked toothpick pushed through the top and bottom of the scallop. Repeat for all scallops.

Lightly brush each wrapped scallop with the prepared glaze on the bacon, reserving a small amount for finishing. Season the exposed scallop surfaces very lightly with the 1/2 teaspoon kosher salt and the freshly ground black pepper (do not oversalt because bacon is salty).

Preheat oven

Preheat oven to 400°F (200°C). Place a rimmed baking sheet lined with foil or parchment on a middle rack so it's ready to receive scallops after searing.

Sear scallops

Heat a large ovenproof skillet (preferably cast-iron) over medium-high heat until hot. Add the remaining 1/2 tablespoon olive oil and swirl to coat. Add 4–6 scallops in a single layer, bacon seam-side down if possible, leaving space between them. Sear without moving for 45–60 seconds until the scallop edge develops a golden crust. Using tongs, turn scallops so the bacon side contacts the pan and sear the bacon briefly (about 20–30 seconds) just to start rendering fat and crisping. Remove seared scallops to the prepared baking sheet. Repeat with remaining scallops, wiping pan if smoke or excess burned bits accumulate.

Finish in oven

Brush the bacon on each scallop with remaining glaze and place baking sheet in the preheated oven. Roast 6–8 minutes, until bacon is cooked through and slightly crisp and scallops are opaque in the center (internal temperature ~125–130°F for medium; do not overcook). Total cook time (sear + oven) should yield scallops tender and slightly translucent at center.

To broil: place assembled scallops on a foil-lined baking sheet. Brush with glaze. Broil 4–6 inches from heat for 3–5 minutes per side, watching closely, until bacon is crisp and scallops opaque. For grill: preheat grill to medium-high, oil grates, place scallops seam-side down, and grill 2–3 minutes per side until done.

Let scallops rest 1–2 minutes. Remove toothpicks. If using optional sauce, whisk mayonnaise, sriracha, and lemon juice together and spoon a small amount onto serving platter or individual plates.

Arrange scallops on a platter, spoon any pan juices or reserved glaze over them, sprinkle with chopped parsley and an extra squeeze of lemon juice to brighten, and serve immediately.