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You can’t go wrong with making bacon wrapped scallops for your next party or event. Here are some tips and tricks for how to make your bacon wrapped scallops sensational.
You will want to use large sea scallops for this recipe. We would recommend using 10/20s or 20/30s. These are size classes used for scallops, which simply identify how many scallops to expect per pound i.e. 10/20 means 10-20 scallops per pound
Look for “dry” sea scallops, which means there are no chemicals or added water. This ensures the scallops will not purge that added water while cooking, allowing them to get crispy and showcase their natural scallop flavor. You should also pat them dry of any excess moisture with a paper towel before cooking them so they caramelize.
While all bacon is good bacon, not all bacon is good for scallops wrapped in bacon. We recommend using center-cut bacon because it is shorter in length. Try to avoid thick-cut bacon since it will be difficult to wrap around your scallop.
Scallops and bacon are a match made in heaven. But wrapping all that bacon around a delicate scallop can feel daunting. Use a small wooden skewer or toothpick to help keep the bacon securely wrapped during the cooking process.
Adding a sprinkle of water to the pan when pre-cooking the bacon ensures it does not dehydrate and remains “wrappable”. You never want it to be too crispy and brittle, so it’s important to only partially cook the bacon and let the oven or air fryer do the rest.
Typically, 4 scallops per person make for a hearty main course, while 2 scallops per person is a great appetizer portion.
It’s important to soak the skewers in water so they do not get burned in the oven or air fryer. Bacon wrapped scallops are cooked at a relatively high heat, and you don’t want charred or burned skewers.
Finding the best scallops for your recipe is a breeze with North Coast Seafoods. Our Naked Sea Scallops are available online for direct delivery and at select retail markets in New England.
Naked Sea Scallops are harvested naturally in the North Atlantic Ocean. Every sea scallop is hand-shucked and individually flash-frozen at sea within minutes of catch to lock in maximum freshness.
We only offer dry scallops that are absolutely chemical-free with no water added.
[[ recipeID=recipe-8lhi1p0bv, title=Bacon Wrapped Scallops ]]
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This grilled swordfish recipe is simple and delicious. Learn how to cook grill swordfish steaks. Order Seafood Online for Next-Day Delivery.
Bacon wrapped scallops are a delicious and easy-to-make appetizer. This dish combines tender, juicy scallops with crispy, savory bacon.
The simple recipe involves wrapping large sea scallops with half slices of bacon. Then, all you do is secure them with toothpicks and then bake them. Once the bacon is crispy and the scallops are cooked through, the result is flavor-packed and perfect for entertaining.
The combination of flavors and textures in this dish makes it a crowd-pleaser. Keep reading to learn how to make bacon wrapped scallops that impress every time.
Servings: 6 people
Keywords:
- Look for “dry” sea scallops, which means there is no chemicals or added water.
- Use center cut bacon because it is shorter in length. Do not use thick cut bacon.
- Adding a sprinkle of water to the pan when pre-cooking the bacon ensures it does not dehydrate and remains “wrappable”.
- 4 scallops per person makes for a hearty main course, while 2 scallops per person is a great appetizer portion.
