Description
This Pan-Seared Bacon Wrapped Scallops recipe combines tender, sweet scallops wrapped in smoky, crispy bacon and cooked to perfection in a skillet. Enhanced with a garlic-butter sauce and a touch of brown sugar, this dish delivers a perfect balance of savory and slightly sweet flavors – ideal for an elegant appetizer or a special dinner treat.
Ingredients
Scale
Bacon
- 9 ounces bacon (or 10 strips)
Scallops
- 1 pound large scallops (about 10-12 count per pound)
Sauce & Seasoning
- 2 tablespoons butter (melted)
- 1 garlic clove (finely minced)
- 2 teaspoons packed brown sugar
- ¼ teaspoon salt
- Pinch of black pepper
- 1-2 tablespoons avocado oil (or other high smoke point oil)
Instructions
- Cook the bacon: Heat a large skillet over medium to medium-low heat. Add the bacon strips and cook for 10-12 minutes until the bacon is mostly cooked but still pliable. Remove the bacon from the skillet and place on a paper towel-lined plate to drain excess fat.
- Prepare the scallops: Gently remove the tough tendon or side muscle from each scallop and pat them dry with paper towels. Wrap each scallop individually with one strip of the cooked bacon and secure it with a toothpick.
- Make the garlic butter sauce: In a small bowl, whisk together the melted butter, minced garlic, brown sugar, salt, and black pepper until well combined.
- Cook the wrapped scallops: Clean the skillet and heat it over medium to medium-low heat. Add 1 tablespoon of avocado oil. Carefully place the bacon wrapped scallops seam side down in the skillet. Cook for 3-4 minutes per side, turning gently, until the scallops reach an internal temperature of 120°F. During the last 1-2 minutes of cooking, brush the garlic butter sauce over the scallops to glaze them. Remove the scallops from the skillet and let rest for 5 minutes; they will finish cooking to 130°F.
- Serve: Remove toothpicks and arrange scallops on a serving plate. Garnish with fresh parsley and lemon wedges. Serve immediately and enjoy your delicious appetizer or entrée.
Notes
- Patting scallops dry before cooking ensures a better sear.
- Using avocado oil or another high smoke point oil prevents burning during searing.
- Cooking to an internal temperature of 120°F then resting ensures scallops remain tender and slightly translucent in the center.
- Be careful turning scallops to keep the bacon intact.
- Can be served with a squeeze of fresh lemon juice for brightness.
