Marilyns Treats

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Bacon Wrapped Scallops

Recipe Archive· Salad

Bacon Wrapped Scallops are easy and tasty. Seafood Spread of grilled salmon, two kinds of scewered grilled shrimp, and these great scallops marinated three ways.

How was your weekend? We had 16.7″ of snow. It 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 with a Seafood Spread of grilled salmon, two kinds of scewered grilled shrimp, and these great scallops 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)

For Father’s Day ideas see Dad’s Day Delights

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.
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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
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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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Comments

  2. April J Harris says

    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

  6. Barbara says

    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

    • Marilyn says

      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. Marilyn says

    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

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