Scallops Wrapped In Bacon Recipe

Prepare scallops

Pat scallops dry on paper towels to remove as much moisture as possible. If the scallops still have the small side muscle attached, remove it by peeling it off; it can be tough. Dry again briefly.

Prepare bacon

Cut each bacon slice in half crosswise so you have 12 shorter strips. Partially cook the bacon: place strips in a single layer in a cold skillet and cook over medium heat for 3–4 minutes, turning once, until they just start to render fat and are pliable but not crisp. Remove to paper towels to drain and cool slightly. (Alternatively, bake at 400°F / 200°C for 8–10 minutes until still bendable.)

Lightly season both sides of each scallop with a small pinch of kosher salt and a dash of black pepper (use total salt and pepper amounts evenly across scallops).

Wrap one partially cooked bacon half around the circumference of each scallop so the ends overlap on the underside. Secure with a toothpick through the bacon and scallop if needed.

Heat a large heavy skillet (cast iron preferred) over medium-high heat until hot. Add 1 tablespoon olive oil and swirl to coat.

Place the bacon-wrapped scallops seam-side down in the skillet, leaving space between them. Sear for 2–3 minutes without moving until the bacon underside is browned and a crust forms on the scallop edge.

Flip the scallops carefully using tongs so the bacon side is up. Reduce heat to medium and continue cooking for another 2–4 minutes, turning occasionally to brown evenly and cook bacon through and scallops to just opaque. Total cook time will depend on scallop size; aim for an internal doneness where scallops are opaque in the center and springy (about 3–6 minutes total per scallop).

During the last 30–60 seconds, add 1 tablespoon butter to the pan and baste the scallops with the foaming butter for added flavor and gloss.

Transfer cooked scallops to a paper-towel-lined plate to rest briefly and drain excess fat. Remove toothpicks before serving, or leave them in for presentation if desired.

Arrange scallops on a warmed platter. Sprinkle with chopped fresh parsley if using and serve with lemon wedges for squeezing over the scallops.

Serve immediately while hot. Recommended accompaniment: a light salad, roasted vegetables, or a simple rice pilaf.