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red lobster bacon wrapped sea scallops

Bacon Wrapped Sea Scallops Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs large dry-packed sea scallops (about 16)
  • 8 slices thin-cut bacon
  • 3 tbsp unsalted butter, melted
  • 2 tbsp honey
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 0.25 tsp cayenne pepper
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 16 wooden toothpicks, soaked in water for 20 minutes
  • 1 tbsp neutral oil
  • 2 tbsp fresh parsley, finely chopped
  • 1 lemon, cut into wedges

Method
 

  1. Pat the scallops dry, season with 0.5 tsp black pepper, cut the 8 bacon slices in half, wrap 1 half-strip around each scallop, and secure with a soaked toothpick. Arrange on an oiled wire rack over a foil-lined baking sheet.
  2. Whisk together the 3 tbsp melted butter, 2 tbsp honey, 1 tbsp soy sauce, 1 tsp smoked paprika, 0.25 tsp cayenne, and 0.5 tsp garlic powder until smooth.
  3. Brush the tops and sides of the scallops with half the glaze and broil on high, rack 6 inches from the element, for 5 to 6 minutes until the bacon starts to brown.
  4. Flip each scallop with tongs, brush with the remaining glaze, and broil for another 4 to 5 minutes until the bacon is deep golden and an instant-read thermometer reads 130 to 135°F (54 to 57°C).
  5. Remove the toothpicks, transfer to a warm plate, scatter 2 tbsp fresh parsley over the top, tuck lemon wedges around the edge, and squeeze one wedge over the scallops just before serving.

Notes

These are best eaten straight from the oven while the glaze is still sticky and the bacon has some bite. If you're scaling up for a crowd, work in batches rather than cramming a second rack in alongside the first, since two racks under the broiler at once leads to uneven browning. The glaze recipe doubles easily if you want extra on the side for dipping.