Extra Crispy Bacon Wrapped Scallops

Ingredients

• 12 large sea scallops (about 1.5 lbs)
• 6 slices thin-cut bacon
• 1 tablespoon olive oil or avocado oil
• Salt to taste
• Freshly cracked black pepper to taste
• 1 tablespoon fresh parsley, chopped (optional garnish)
• 1 lemon, cut into wedges (optional garnish)
• 2 tablespoons balsamic glaze (optional garnish)

Instructions

1. 1

   Lay bacon slices on a paper towel-lined microwave-safe plate. Microwave on high for 45 seconds to 1 minute until the bacon is just starting to render fat but is still pliable. Alternatively, cook in a cold skillet over medium-low heat for 2-3 minutes per side. Set aside.

2. 2

   Pat the scallops completely dry with paper towels. Remove the small side muscle from each scallop if attached. Season lightly with salt and generously with black pepper. Toss gently with olive oil.

3. 3

   Cut each slice of par-cooked bacon in half crosswise. Wrap one half-slice of bacon around the equator of each scallop, overlapping the ends slightly. Place the scallop seam-side down on a plate.

4. 4

   For the oven: Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Arrange scallops seam-side down on the rack. Bake for 10-12 minutes, flipping halfway through, until bacon is deep golden brown and crispy and scallops are just opaque in the center.

5. 5

   For the air fryer: Preheat air fryer to 400°F (200°C). Place scallops in a single layer in the basket, seam-side down, ensuring they are not touching. Cook for 7-9 minutes, flipping halfway through.

6. 6

   Let scallops rest on a clean wire rack for 1-2 minutes. Transfer to a serving platter, garnish with fresh parsley and a squeeze of lemon juice, or drizzle with balsamic glaze if desired.