Bacon Wrapped Scallops
Elevate your appetizer game with these irresistible Bacon Wrapped Scallops—an elegant blend of smoky, savory, and fresh flavors that are perfect for any occasion. Large sea scallops are seasoned with salt, pepper, and a splash of lemon juice before being carefully wrapped in crispy bacon, creating a mouthwatering contrast of textures and tastes. Searing in olive oil ensures a golden exterior, while baking in the oven renders the bacon perfectly crisp and the scallops tender and juicy. Finished with a sprinkle of fresh parsley, these bite-sized delights are ideal for entertaining, pairing beautifully with a tangy dipping sauce or a refreshing salad. With just 15 minutes of prep and 25 minutes of cook time, this recipe delivers gourmet results with minimal effort—a must-try for fans of quick, impressive seafood dishes.
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Recipe Information
Ingredients
- 12 pieces large sea scallops
- 12 slices bacon strips
- 1 tablespoon olive oil
- 0.25 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 0.25 teaspoon salt
- 2 tablespoons fresh parsley
- 12 pieces toothpicks
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Rinse the scallops under cold water and pat them dry with paper towels. This helps them sear properly.
If the scallops have the tough side muscle still attached, gently pull it off.
Season the scallops evenly with salt and freshly ground black pepper.
Wrap each scallop with a slice of bacon and secure it with a toothpick. Ensure the scallops are completely wrapped but not overlapped, as the bacon needs to crisp up.
Place a large skillet over medium heat and add the olive oil. Working in batches if necessary, sear the bacon-wrapped scallops on one side for about 2-3 minutes until the bacon starts to crisp.
Transfer the seared scallops onto the prepared baking sheet, bacon seam-side down.
Bake the scallops in the preheated oven for about 12-15 minutes or until the bacon is crispy and the scallops are opaque and cooked through.
While the scallops are baking, finely chop the fresh parsley.
Once done, remove the scallops from the oven and drizzle with lemon juice.
Sprinkle the chopped parsley over the top for garnish.
Serve immediately with your favorite dipping sauce or alongside a mixed salad for a delicious appetizer or light main course.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.3 g | 73% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 4638 mg | 202% | |
| Total Carbohydrate | 22.7 g | 8% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.5 g | ||
| Protein | 109.8 g | 220% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1787 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
