Bacon-Wrapped Scallops
Tender sea scallops wrapped in crispy bacon, broiled until caramelized and golden — an effortlessly impressive appetizer that takes almost no time to assemble.
Ingredients
- 16 large sea scallops (dry-packed), side muscle removed
- 8 strips thin-cut bacon strips, halved crosswise
- 2 tsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp black pepper, freshly ground
- 8 wedges lemon wedges (for serving)
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat the oven broiler to high and position a rack about 6 inches from the element. Line a rimmed baking sheet with foil.
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2
Pat 16 side muscle removed large sea scallops (dry-packed) completely dry with paper towels — moisture is the enemy of a good sear. Remove and discard the tough side muscle if still attached.
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3
Lightly brush the scallops with 2 tsp olive oil and sprinkle with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp freshly ground black pepper.
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4
Wrap each scallop snugly with one piece of 8 strips halved crosswise thin-cut bacon strips and secure with a toothpick through the center.
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5
Arrange the wrapped scallops on the prepared baking sheet with the bacon seam-side down.
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6
Broil for 6-7 minutes, then flip each scallop and broil for another 5-6 minutes until the bacon is crisp and the scallops are opaque and reach an internal temperature of 130-135°F (54-57°C). Do not overcook or scallops will become rubbery.
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7
Arrange on a platter, scatter 2 tbsp chopped fresh flat-leaf parsley over the top, and serve immediately with 8 wedges lemon wedges (for serving).