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Easy Bacon Wrapped Scallops (in under 30 minutes)

Easy Bacon Wrapped Scallops (in under 30 minutes)

0.0 from 0 votes

Indulge in a complimentary culinary delight, as tender surf meets perfectly crispy turf. Elevate your romantic dinner or impress your guests with R&R’s irresistible Bacon Wrapped Pan-Seared Scallops! Note: This post contains affiliate links.

Bacon Wrapped Scallops Ingredients

  • 1 pound sea scallops (about 12 scallops)
  • 3/4 pound thin-sliced bacon (1 slice per scallop)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons fresh garlic, minced
  • Pink Himalayan salt, to taste
  • Ground black pepper, to taste
  • 1 lemon, wedged

Tip: Using thicker-cut bacon will be more difficult to wrap the scallops and result in more bacon flavor compared to the scallops.


Estimated Cooking Time

  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes

Directions

  1. Heat a large cast iron or saute pan over medium-high heat.
  2. Add bacon and cook for 5 minutes, flipping halfway through; until the fat starts to render.
Cooking bacon
R&R cast-iron recommendation: Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet
  1. Remove bacon from pan and set aside. Carefully wipe out the pan.
  2. Pat scallops dry and remove the side muscle if needed.
  3. Lightly season scallops with salt and pepper.
  4. Wrap each scallop with a slice of bacon and secure through the middle with a toothpick.
  5. Return the pan to burner over medium-high heat.
  6. Add 2 tbsp olive oil and allow to get hot, but not smoking.
  7. Place scallops in the pan.
  8. Sear untouched for 3 minutes, or until golden brown
  9. Flip scallops using tongs. If they stick to the pan when flipping, allow to sear 1 more minute as pulling on the scallops could cause them to tear.
  10. Sear for another 4 minutes until cooked thoroughly
  11. Remove from heat.
  12. Add 2 tablespoons of butter and 2 tablespoons of crushed garlic to the pan to make a pan sauce.
  13. After butter has melted, baste the scallops with the pan sauce.
  14. Divide between plates. Garnish with a squeeze of lemon juice and serve with lemon wedge, if desired.
Plated bacon wrapped scallops

Although these scallops are delicious without any additional dipping sauces or toppings, for an extra tangy bite, try pairing them with Cowboy Butter recipe!

Bacon wrapped scallops with cowboy butter

Bacon Wrapped Pan-Seared Scallops

Recipe by Reviews and Recipes
0.0 from 0 votes
Course: Dinner, Appetizers, SidesCuisine: AmericanDifficulty: Medium
Servings

3

servings
Prep time

10

minutes
Cooking time

15

minutes
Total time

25

minutes

3 servings based on 4 scallops/serving

Cook Mode

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Ingredients

  • 1 lb sea scallops (about 12 scallops)

  • 3/4 lb thin-sliced bacon (1 slice per scallop)

  • 2 tbsp extra virgin olive oil

  • 2 tbsp unsalted butter

  • 2 tbsp fresh garlic, minced

  • Pink himalayan salt, to taste

  • Ground black pepper, to taste

  • 1 lemon, wedged

Directions

  • Heat a large cast iron or saute pan over medium-high heat.
  • Add bacon and cook for 5 minutes, turning halfway through; until the fat starts to render.
  • Remove bacon from pan and set aside. Carefully wipe out the pan.
  • While bacon cools, dry scallops and remove the side muscle if needed.
  • Lightly season scallops with salt and pepper.
  • Wrap each scallop with a slice of bacon and secure through the middle with a toothpick.
  • Return the pan to burner over medium-high heat.
  • Add 2 tbsp olive oil and allow to get hot, but not smoking.
  • Place scallops in the pan.
  • Sear untouched for 3 minutes, or until golden brown
  • Flip scallops using tongs. If they stick to the pan when flipping, allow to sear 1 more minute as pulling on the scallops could cause them to tear.
  • Sear for another 4 minutes until cooked thoroughly
  • Remove from heat.
  • Add 2 tbsp butter and 2 tbsp crushed garlic to the pan to make a pan sauce.
  • After butter has melted, baste the scallops with the pan sauce.
  • Divide between plates. Garnish with a squeeze of lemon juice and serve with lemon wedge, if desired.