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Marilyns Treats

February 2, 2015 · 14 Comments

Bacon Wrapped Scallops

Recipe Archive· Salad

Bacon Wrapped Scallops are easy and tasty
Bacon Wrapped Scallops are easy and tasty

Bacon Wrapped Scallops

How was your weekend? As I am writing this post (2-2-2015) we have 16.7″ of snow On the ground.

This snow storm was the third biggest on record in our city.

It was enough to close everything around here and put a damper on many SuperBowl Parties.

We went ahead and threw caution to the wind and drove our 45 minute trek to the family party anyway.

Wise Hubby threw a shovel, a second set of gloves, boots, hats, scarves, coats and clothes in the car. I took a case of water, all the appetizers, snacks, and beer.

We weren’t going to go unprepared for a single scenario!

Here in Michigan they were prepared to keep the roads moving. Our trip coming and going was uneventful and smooth.

We were met a dinner fit for a queen!

Here are the INGREDIENTS you will need:

  • 3/4 pound bacon
  • 1 pound sea scallops rinsed and patted dry
  • 1 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1/2 cup white vinegar

These are the INSTRUCTIONS For preparation:

  • Preheat oven to 425 degrees F.
  • Cut bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with wooden toothpick; place on rimmed baking sheet.
  • Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp.
  • Meanwhile, in a medium saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved.
  • Dip bacon-wrapped scallops in sauce and serve with remaining sauce.

NOTES

Tips: serve with shaved provolone on a bed of greens of your choice.

My sister serve the meal with a Seafood Spread of grilled salmon, two kinds of scewered grilled shrimp, and this great scallop salad.

The scallops were marinated three ways. We are going to be eating SuperBowl food for a week! It pays to be prepared! (This was originally published in February 2015)

It was such a fun meal. And unexpected. I was expecting the same old sloppy joes, hot dogs, and chicken BBQ’d on the grill.

Instead the bacon wrapped scallops in a brown sugar sauce was the intro to the meal. When I prepared this dish later at home I added some sharp provolone cheese and shaved it.

I allowed everyone to choose their own dressing. But to be honest, it just wasn’t needed.

The recipe is just for the scallops. You can dd them to your meal in any fashion you want!.

Bacon Wrapped Scallops are easy and tasty

Bacon Wrapped Scallops

Bacon Wrapped Scallops are easy, tasty and a special fare to serve when entertaining guests.
5 from 6 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: bacon, scallops
Method: Bake
Skill Level: Intermediate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Adjust Servings: 24
Calories: 323kcal
Author: Marilyn

Ingredients

  • 3/4 pound bacon
  • 1 pound sea scallops rinsed and patted dry
  • 1 cup ketchup
  • 1/3 cup packed light brown sugar
  • 1/2 cup white vinegar

Instructions

  • Preheat oven to 425 degrees F.
  • Cut bacon slices in half crosswise. Roll a piece of bacon around each scallop and secure with wooden toothpick; place on rimmed baking sheet.
  • Bake 15 to 18 minutes, or until scallops are cooked through and bacon is crisp.
  • Meanwhile, in a medium saucepan, combine ketchup, brown sugar, and vinegar over medium heat; mix well and cook 5 to 7 minutes, until sugar is dissolved.
  • Dip bacon-wrapped scallops in sauce and serve with remaining sauce.

Notes

Tips: serve with shaved provolone on a bed of greens of your choice.
©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1cup | Calories: 323kcal (16%) | Carbohydrates: 2g (1%) | Protein: 22g (44%) | Fat: 25g (38%) | Saturated Fat: 12g (60%) | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 86mg (29%) | Sodium: 946mg (39%) | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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blankI am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Don’t burn down the kitchen!! Let me help with my Kitchen Tips, Hacks and Recipes for all levels of Chefs. Read More…

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Comments

  1. blankHelen at the Lazy Gastronome says

    March 16, 2019 at 12:16 PM

    Mmmmmmm – bacon! Thanks for sharing this delicious recipe at the What’s for dinner party! Have a great weekend.

    Reply
    • blankMarilyn says

      March 17, 2019 at 9:18 PM

      Bacon solves all problems, doesn’t it? Thanks Helen and enjoy your week.

      Reply
  2. blankApril J Harris says

    March 12, 2019 at 1:14 AM

    What a delicious way to serve scallops, Marilyn! They are a real favourite of mine! Thank you for sharing, and for being a part of the Hearth and Soul Link Party. Hope to see you again this week. Have a lovely week ahead!

    Reply
    • blankMarilyn says

      March 12, 2019 at 3:54 PM

      I am glad you lke the flavor combination April! Enjoy your evening.

      Reply
  3. blankJenna says

    March 10, 2019 at 9:34 AM

    I love bacon wrapped scallops, didn’t realize they were so easy to make! Sounds like you were very prepared for your snowy trip!

    Reply
    • blankMarilyn says

      March 10, 2019 at 9:16 PM

      I am glad you think they are easy. They sure are! We love them at our home too. Have a great week!

      Reply
  4. blankClearissa Coward says

    March 7, 2019 at 11:15 AM

    Bacon makes everything better. I love scallops and I love bacon so this is one of those perfect dishes. TFS

    Reply
    • blankMarilyn says

      March 7, 2019 at 8:51 PM

      Thanks Clearissa. You can;t go wrong when you wrap anything in bacon! Enjoy your day!

      Reply
  5. blankSandy Sandmeyer says

    June 1, 2015 at 9:23 PM

    Marilyn, these look so good I wanted to lick the screen! Thank you for being the bestest host ever!

    Reply
    • blankMarilyn says

      June 1, 2015 at 9:27 PM

      Thanks Sandy! I appreciate you saying that.

      Reply
  6. blankBarbara says

    February 3, 2015 at 2:24 AM

    I love scallops but would like to know how to remove the little membrane on the scallop that I’ve read should be removed.

    Reply
    • blankMarilyn says

      February 3, 2015 at 12:05 PM

      Thanks for asking Barbara. I can tell you what I do. First, I buy them “ready to cook” from Costco or Meijer. They are frozen. I thaw them in cold water in the refrigerator overnite. Then when I am ready to broil them, I rinse them very thoroughly under cold water and lightly rub them with a vegetable brush. You can also just pinch off the side muscles with your fingers. I put them on a kitchen towel, and pat them to dry off excess water. I allow them to drain there for 10-15 minutes and pat them again. If I marinade them I put them in a garlic-lemon marinade for a half hour, or let them sit in butter or a cajun seasoning rub.
      This is from Whole Foods Market.

      Method:
      To thaw scallops, arrange on a paper towel-lined plate, cover and refrigerate overnight. Alternately, place scallops in a resealable plastic bag and thaw in a bowl of room temperature water, changing water halfway through, about 30 minutes.

      Using paper towels, pat scallops very dry and arrange on a plate. Season all over with salt and pepper.

      Heat oil and butter in a large skillet over medium heat until very hot but not smoking, 1 to 2 minutes. Arrange scallops in skillet in a single layer and cook, without touching, until deep golden brown underneath, about 2 minutes. Using a small metal spatula, swiftly loosen and flip each scallop. Cook until deep golden brown on the second side and just firm and opaque, 1 to 2 minutes more. Transfer to a large plate and serve immediately.

      For an Easy Sauce:
      After removing cooked scallops from skillet, reduce heat to medium-low and whisk 3 tablespoons lemon juice into the skillet, scraping up any browned bits. Add 2 tablespoons cold butter a few cubes at a time and continue whisking constantly until just melted. Whisk in 1/4 teaspoon sea salt. Drizzle over scallops. Garnish with parsley and serve immediately.

      What else should I know:
      – Make scallops for 1 or 10. Just remove and thaw only the scallops you need.
      – Use this same method to sear all manner of fresh or frozen scallops; for smaller varieties, such as bay scallops, the searing time will be shorter.

      Reply
  7. blankMarilyn says

    February 2, 2015 at 9:24 PM

    Thanks Kim! They were great! I never thought of the water chestnuts! What a super idea. I will have to remember those! Hope that baby on the way is doing well!

    Reply
  8. blankKim says

    February 2, 2015 at 7:44 PM

    These are one of my favorite things to make for parties! So good. Also, bacon wrapped water chestnuts for the non-seafood lovers.

    Reply

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