I am Thankful for Bacon-Wrapped Scallops
Let’s be honest. One of the biggest benefits of living in Southern Oregon is access to fresh seafood from the coast. TBS makes it easy to enjoy the freshest seafood around almost any day of the week. One of my absolute favorites is bacon wrapped scallops….yumm!
Scallops are more than 80% protein, low in sodium and saturated fats, and absolutely delectable. Encircle them with bacon and add a side of oven-roasted
asparagus, and you have a mouth-watering meal in minutes.
The Butcher Shop receives fresh seafood shipments every Monday, Wednesday, and Friday so you can pick up fresh shellfish any day they are open. Just tell the friendly staff you’re making this recipe, and they’ll help you select the perfect ingredients.
Keys to a successful meal:
- Choose large sea scallops. It’s best to select ones that are uniformly sized so they cook at the same rate (like baking cookies) but the larger they are, the better this recipe will turn out.
- Purchase regular, thin-sliced bacon because thick-sliced bacon takes too long to cook and will cause your scallops to be overdone.
- Soak the skewers or toothpicks in water for 30 minutes prior to using them to keep them from burning in the oven.
- Bring the shellfish to room temperature before beginning the preparations.
- Keep an eye on the scallops so they aren’t overcooked and end up chewy. If you poke one with a fork and it bounces back lightly, it is done. If it’s mushy it needs to be cooked a little more.
- 2 pounds of large sea scallops from TBS, patted dry.
- About a pound of regular bacon from TBS sliced in half crosswise.
- 1 tablespoon of melted butter
- 1 clove of minced garlic
- ½ tsp lemon pepper
- 1 tsp parsley
- salt and pepper to taste
- cooking spray
- toothpicks or skewers
- Preheat the broiler and coat a sheet pan with cooking spray.
- Prepare the scallops with a light sprinkling of salt and pepper to taste. Set them aside.
- Cook the bacon in a frying pan for 3 to 4 minutes on each side just until it is lightly cooked and the fat begins to render. It should still be very flexible.
- Wrap each scallop with one piece of bacon and secure with a skewer or toothpick. If using skewers, you can likely fit three on each. Place in a single layer onto the sheet pan.
- Mix the melted butter, garlic, lemon pepper, and parsley together and brush over the scallops.
- Place the sheet pan on an oven rack 6 inches from the broiler. Broil for 8-10 minutes, flipping them every 3 minutes. When the bacon is crisp and the scallops are baked through, they are ready to enjoy.
Serve fresh the bacon wrapped scallops from the oven with your favorite side dishes. This is sure to become a favorite meal for your family.