Bacon Wrapped Scallops
Ten sea scallops wrapped in thin bacon and baked on a rack, with lemon wedges for serving. Makes two dinner portions.
Ingredients
Scallops and Bacon
- 10 large sea scallops side muscles removed
- 5 slices regular-cut bacon not thick-cut
- Salt to taste
- Black pepper to taste
- Olive oil as needed to coat the rack
- Lemon wedges for serving
Instructions
Prepare the Wraps
- Heat oven to 400°F. Bake bacon on a rack over a rimmed sheet for 8–10 minutes until some fat renders but the strips remain flexible.
- While bacon cooks, pat scallops dry and remove side muscles. Cool bacon about 5 minutes until handleable, drain sheet drippings, and lightly oil the rack.
- Cut each bacon slice in half crosswise and wrap one half around each scallop, securing with a toothpick. Season lightly with salt and pepper and arrange apart on the rack.
Bake and Serve
- Bake at 400°F for 10–15 minutes until scallops are opaque and firm, reaching 145°F in the center. Remove pieces as they finish.
- Divide into 2 portions of 5 scallops and serve with lemon wedges. Remove toothpicks before eating.
Notes
- Refrigerate cooked leftovers within 2 hours and use within 2 days.
- Reheat leftovers gently to 165°F; scallops become firmer.
- Cook the partially cooked bacon and scallops in the same session.