Bacon-Wrapped Scallops

Name: Bacon-Wrapped Scallops
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 large sea scallops (dry-packed), side muscle removed; 8 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 lemon wedges (for serving); 2 tbsp fresh flat-leaf parsley, chopped

Tender sea scallops wrapped in crispy bacon, broiled until caramelized and golden - an effortlessly impressive appetizer that takes almost no time to assemble.

30 minEasyServes 4220 cal/serving

AmericanAppetizerOvenPescatarianHigh ProteinLow CarbGluten-FreeDairy-FreeLow-SodiumAlcohol-FreeCorn-Free

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Ingredients

16 large sea scallops (dry-packed), side muscle removed
8 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 lemon wedges (for serving)
2 tbsp fresh flat-leaf parsley, chopped

Instructions

1

Preheat the oven broiler to high and position a rack about 6 inches from the element. Line a rimmed baking sheet with foil.
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.
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.
4

Wrap each scallop snugly with one piece of 8 halved crosswise thin-cut bacon strips and secure with a toothpick through the center.
5

Arrange the wrapped scallops on the prepared baking sheet with the bacon seam-side down.
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.
7

Arrange on a platter, scatter 2 tbsp chopped fresh flat-leaf parsley over the top, and serve immediately with 8 lemon wedges (for serving).

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Questions

What internal temperature should Bacon-Wrapped Scallops reach?

For Bacon-Wrapped Scallops, the target internal temperature is 135 F (about 55 C), given in step 6. A probe thermometer removes the guesswork.

Why pat it dry first in Bacon-Wrapped Scallops?

Step 2 reads: "Pat 16 side muscle removed large sea scallops (dry-packed) completely dry with paper towels - moisture is the enemy of a good sear." Surface water has to boil off before anything can brown. Drying at step 2 means the food sears in the first minute instead of steaming.

What can I use instead of smoked paprika in Bacon-Wrapped Scallops?

The entry for Bacon-Wrapped Scallops calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use turkey bacon instead of bacon in Bacon-Wrapped Scallops?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Bacon-Wrapped Scallops uses 8 thin-cut bacon strips, halved crosswise.

Is Bacon-Wrapped Scallops keto-friendly?

A serving of Bacon-Wrapped Scallops carries 4 g of carbohydrate. Against a strict 20 g keto day that is 20 percent of the budget; against a moderate 100 g low-carb day it is 4 percent.

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