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Bacon Wrapped Scallops
Ingredients:
- 12 large dayboat scallops
- 6-12 slices of bacon (depending on the size of the scallops and your bacon preference)
- 1 tablespoon olive oil
- Freshly ground black pepper
- 12 wooden toothpicks or metal skewers (if using wooden toothpicks, soak them in water for 15 minutes to prevent burning)
Instructions:
- Prepare the Scallops:
- Rinse with cold water and pat the scallops dry with paper towels.
- Remove the tough muscle (if present) from the side of each scallop. It’s usually a small, rectangular piece attached to the scallop.
- Preheat the Oven:
- Preheat your oven to 400°F (200°C).
- Wrap the Scallops:
- Take each scallop and wrap it with a slice of bacon. If the bacon slices are too long, you can cut them in half and use half a slice for each scallop.
- Secure the bacon in place by inserting a wooden toothpick through the bacon and into the scallop. This will prevent the bacon from unraveling during cooking.
- Cook the Scallops:
- Heat a skillet or oven-safe pan over medium-high heat and add the olive oil.
- Once the skillet is hot, add the bacon-wrapped scallops. Sear them for about 1-2 minutes on each side until the bacon gets crispy. This step adds extra flavor and texture to the scallops.
- Transfer the seared scallops to a baking sheet lined with parchment paper.
- Finish Cooking in the Oven:
- Place the baking sheet with the scallops in the preheated oven.
- Bake for approximately 10-12 minutes or until the scallops are cooked through. The internal temperature of the scallops should reach 120-130°F (49-54°C).
- Serve:
- Once cooked, remove the toothpicks carefully before serving.
- You can serve the bacon-wrapped scallops on their own as an appetizer or pair them with a fresh salad or a side of your choice for a delightful main course.