Yum, yum, YUM! Bacon-wrapped scallops are a super special treat, ridiculously simple to make and oh SO delicious. Fresh scallops, perfectly cooked to velvety smoothness, tucked inside a succulent layer of crispy bacon. Scallops, buttery and delicate; bacon… — really, isn’t everything made better by bacon? Serve this exceptional dish for special guests or surprise your family with something extraordinary.
This is a deceptively simple meal you can whip up in 30 minutes or less, refrigerator to table. It’s a fantastic meal for special guests or a surprise indulgence for the family any night of the week.
Note: Scallops are notorious for holding onto sand that gets into those little cracks and crevices. Be extra careful to rinse them well so you get any and all sandy grit completely washed out. It’s not pleasant to get a crunchy, sandy bite when you’re expecting satiny, soft seafood.
- large scallops, thoroughly rinsed and patted dry
- Preheat oven to Convection-Broil at 425. Broil is fine if your oven doesn’t have a Convection setting. (These also cook very well on a barbecue!)
- Cut bacon strips in half and wrap each scallop like a wheel. Don’t worry too much about the length of the bacon strip, but you want each scallop to have roughly 1 layer of bacon with a slight overlap.
- Thread each bacon-wrapped scallop bundle onto bamboo or metal skewers, beginning with the overlapped bacon edges. Continue through the scallop and out through the bacon on the opposite side. As you add each new bundle, leave a little space on the skewer between the scallops to allow for even cooking. Continue to skewer bacon-wrapped scallop bundles, using as many skewers as necessary to keep bundles properly separated.
- When all bacon-wrapped scallops are threaded, lay skewers on a broiling pan — bacon sides up — and convect/broil in the middle of the oven for about 7 minutes, or until bacon is browned and crispy on top. Then flip the skewers to broil the underside of the bacon. Scallops will be done when bacon has cooked on both sides.
- Serve piping hot with seafood sauce, lemon or lime wedges, or plain. Serve and enjoy!