Scallops Wrapped In Bacon Recipe

Prepare and Cook Jam

In a medium saucepan combine 2 cups blueberries, 1/2 cup sugar, 2 tbsp water, minced jalapeño, 1 tbsp lemon juice, 1 tsp apple cider vinegar, 1/4 tsp red pepper flakes and 1/4 tsp fine sea salt. Stir to combine.

Place saucepan over medium heat and bring mixture to a gentle simmer, stirring occasionally. As it heats, use the back of a spoon to break down some berries for a jam-like texture.

Reduce heat to medium-low and simmer uncovered for 10–12 minutes, stirring more frequently near the end to prevent sticking, until the mixture thickens to a jam consistency (it will thicken more as it cools).

Taste and adjust balance: add up to 1/2 tsp more sugar if too tart, or a few drops more lemon juice if too sweet. Remove from heat and let cool slightly. Transfer to a small bowl; the jam can be used warm or at room temperature.

Prepare Scallops

Pat scallops very dry with paper towels. If any side muscle remains, remove it. Season both sides lightly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Wrap Scallops

Cut each bacon slice in half crosswise (you should have 12 half-slices). Wrap each scallop with one half-slice of bacon so the bacon overlaps slightly. Secure the bacon with one soaked toothpick pushed through the top into the scallop. Arrange on a plate seam side down.

Cook Scallops

Preheat oven to 400°F (200°C). Heat a large oven-proof skillet (cast iron preferred) over medium-high heat and add 1 tbs olive oil. When oil shimmers, place bacon-wrapped scallops seam-side down in the skillet, leaving space between them. Sear without moving 1–1.5 minutes until bacon starts to brown.

Flip each scallop using tongs so the seam side is up. Transfer the skillet to the preheated oven and roast 6–8 minutes until scallops are opaque in the center and bacon is crisp to your liking. (Internal doneness: scallops should be just firm and opaque; total cook time depends on scallop size.)

Remove skillet from oven and transfer scallops to a serving platter using tongs. Discard toothpicks before serving or leave them in for guests to pull out as preferred.

Finishing

Spoon 1–2 teaspoons of blueberry jalapeño jam onto the top of each scallop (or serve jam on the side for dipping). Garnish with cilantro or microgreens and serve with lime wedges.