Bacon Wrapped Scallops

This Bacon Wrapped Scallops recipe features tender, juicy scallops surrounded by crisp bacon, topped with a delicious garlic butter. Enjoy these scallops as an appetizer, atop a salad, or as a main course!

📝 Ingredients

• 12 slices thin-cut bacon (about 8” long (avoid thick-cut bacon))
• 12 large sea scallops
• Kosher salt and ground black pepper (to taste)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 large cloves garlic (smashed)
• Fresh minced parsley and lemon wedges (for garnish)

👨‍🍳 Instructions

1. 1Heat a large skillet over medium heat and add the bacon slices in a single layer (if your skillet is not large enough, you can do this in two batches). Cook the bacon for 5 minutes, or until the fat is just starting to render. The bacon should not be fully cooked. Remove the bacon to a plate lined with a paper towel and allow it to cool until you can handle it – about 5 minutes.
2. 2While the bacon cools, remove the abductor muscle if present (the little square muscle on the side of the scallop) and pat the scallops dry with a paper towel. Season them lightly with salt and pepper.
3. 3Wrap each scallop tightly with a piece of par-cooked bacon and secure with a wooden toothpick.
4. 4Heat a clean skillet (if you use the same skillet that you cooked the bacon in, make sure to wipe out the extra grease) over medium-high heat. Add the olive oil and allow it to heat until very hot, but not smoking.
5. 5Add the scallops to the skillet and sear for 3-4 minutes. Don’t move the scallops at all while they are searing! Gently flip the scallops. If they do not release naturally from the skillet, allow to sear for an additional minute. Don’t pull on the scallops as they can tear.
6. 6Cook the scallops on the second side for an additional 4-5 minutes. Then remove skillet from the heat and add the butter and smashed garlic. When the butter has melted, baste the scallops a few times with the buttery pan sauce.
7. 7Serve immediately garnished with fresh parsley and a squeeze of lemon juice.