Bacon-wrapped scallops are your go-to for versatile dining—equally at home in a laid-back family dinner as they are in a finer setting. Imagine the tender sweetness of scallops, wrapped in a hug of smoky, salty bacon.
It’s a dish that wows without requiring you to be a whiz in the kitchen. So whether you’re aiming to impress guests or just looking for a quick yet decadent meal, this dish ticks all the boxes.
- 12 large sea scallops
- 12 strips of thin-cut bacon
- Olive oil
- Salt and pepper to taste
- Toothpicks or small skewers
- Optional: Lemon wedges and parsley for garnish
- 15 minutes for prep
- 10 minutes for cooking
- Approximately 85 calories per bacon-wrapped scallop
- Preheat the Oven: Preheat your oven to 425°F (220°C). Place a wire rack on a baking sheet.
- Prepare the Scallops: Rinse the scallops under cold water and pat them dry with paper towels.
- Season: Lightly brush each scallop with olive oil and season with salt and pepper.
- Wrap with Bacon: Wrap each scallop with a strip of bacon. Secure the bacon around the scallop with a toothpick or skewer.
- Arrange on Rack: Place the bacon-wrapped scallops on the wire rack set on a baking sheet.
- Bake: Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the scallops are opaque and the bacon is crisp.
- Optional Broil: If you prefer your bacon extra crispy, broil the scallops for an additional 1-2 minutes.
- Serve: Remove the scallops from the oven and place them on a serving platter. Optionally, garnish with lemon wedges and parsley.
What wine goes best with Bacon-wrapped scallops?
- Champagne: The effervescence of a good Brut Champagne can cut through the smokiness of the bacon while enhancing the sweetness of the scallop.
- Chenin Blanc: With its high acidity and diverse flavor profile that ranges from apple to more tropical fruits, a well-balanced Chenin Blanc from the Loire Valley or South Africa works wonders with the richness of the dish.
- Sauvignon Blanc: This wine is zesty enough to stand up to the bacon’s strong flavor and has the acidity to balance the scallop’s sweetness. A New Zealand or California Sauvignon Blanc would be a great choice.
- Lambrusco: If you’re in the mood for something red but light, a chilled Lambrusco offers a fruity, frothy alternative that can handle both the bacon’s richness and the scallop’s delicacy.
- French Rosé: For a truly luxurious experience, try a crisp and aromatic French Rosé. The flavors of berries and a touch of minerality in the wine pair elegantly with the saltiness of the bacon and the sweet, tender scallops.