Bacon Wrapped Scallops
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Scallops wrapped in partially cooked bacon, baked at high heat until bacon crisp-tender and scallops golden. Toasty paprika seasoning tops each piece, optional punch of lemon butter sauce adds brightness. Toothpicks soaked to keep steaks secure without burning. Adjust bacon type or scallop size for best results. Oven method gives steady caramelization; crisp bacon edges, scallops firm but tender. Timing depends on scallop diameter, watch visual cues for doneness. Garlic and mustard in sauce cut buttery richness, parsley and lemon zest freshen it up. Salty, smoky, slightly sweet, with seared textures and vibrant topping.
Prep:
35 min
Cook:
12 min
Total:
47 min
Servings:
10 servings
#seafood
#bacon
#oven cooking
#paprika
#lemon butter sauce
Got scallops lying around? Skip limp pan sautéing. I’ve been messing around roasting bacon separately first because raw bacon wrapping cooks unevenly, chewy or burnt bits plague results otherwise. Soak toothpicks or risk a smoky kitchen fiasco. Bacon partially crisped but soft - ideal wrap texture. High oven heat buds flavor complexity; scallops firm up just right when you eyeball crust, not just timer. Paprika season draws out subtle depth, salt carefully balanced to avoid overpowering cured pork saltiness. Tried parsley, chives, lemon zest over multiple runs, fresh notes lift heavy, buttery basket. If you cook scallops or bacon separately long enough, flavor’s dull. Together in that final heat moment - magic. Then optional lemon butter sauce pops the whole plate brightness, if you’re feeling fancy. But enough talk, this technique is straight from trial and error, kitchen chaos labeled knowledgeable amateur.
Ingredients
- 10 large sea scallops
- 7 slices thick-cut bacon (substitute pancetta with same prep)
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon smoked paprika (or regular paprika if unavailable)
Lemon Butter Sauce optional =====
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
- 1 small garlic clove, finely minced
- Pinch of salt
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Zest of 1 lemon
- Juice of ½ lemon
- 10 soaked toothpicks, soak no less than 15 mins but ideally 45
About the ingredients
Bacon thickness changes everything here. Thick-cut bacon is best for easy wrapping around scallops, holds shape when partially cooked. Pancetta can replace bacon but watch oven times; pancetta crisps faster and too thin may dry out scallops. Scallops must be dry. Pat them thoroughly or they steam instead of roast, losing that good crust you want. Removed that small side muscle every time - chewy and not fun, trust me. Season with smoked paprika instead of plain for more complex flavor if you have it; no smoked? Use sweet paprika, just skip the ‘smoky’ claim. Toothpicks soaked—not just a recommendation—vital to avoid burnt splinters and save the oven smell. For buttery lemon sauce, Dijon adds bite and emulsifies butter beautifully—skip if out of mustard, but sauce loses punch.
Method
- Bacon prep—cut thick slices in half for 10 strips. Lay them on parchment-lined rimmed tray. Slide tray into 400F oven, roast 11-13 minutes until bacon starts softening but not crisp; the key is pliable bacon wrapping not cracker-firm. Pull from oven, set aside on paper towel to drain excess fat. Residual heat continues mild cooking.
- Scallops rinse, eyeball small side muscle. Pull off gently to avoid chewy bites. Pat them dry completely with paper towels. Wet scallops steam instead of sear, so dryness is crucial for maillard reaction inside oven.
- Increase oven temperature to 430F (everything hotter for final bake). Prepare another rimmed sheet lined with fresh parchment.
- Wrap each scallop snug with pre-cooked bacon, secure firmly with a soaked toothpick to keep bacon from sliding off. Squeeze gently, no loose wrapping.
- Mix salt, black pepper, and smoked paprika in a small bowl. Sprinkle evenly over scallop tops; paprika adds just slight earthiness and color, not smoky heat. Don’t overdo salt—bacon brings plenty of salt already.
- Place wrapped scallops spaced apart on tray. Slide sheet into hot oven. Roast 9 to 14 minutes depending on scallop size. Look for puffing of bacon edges, slight caramelized spots, and scallops developing faint brown crust tops. Touch test scallops for springy but firm, not rubbery or mushy.
- Remove from oven, quick flurry of chopped chives over tops if you have some, adds sharp bite and green pop. Serve right away; scallops cool and toughen fast.
- Optional lemon butter sauce—while scallops roast, melt butter low in small saucepan. Whisk in Dijon mustard, minced garlic, and pinch salt. Let simmer 2 to 4 minutes to marry flavors gently, do not brown or burn garlic. Remove from heat, stir in parsley, lemon zest, and fresh lemon juice. Serve sauce warm alongside scallops for cutting richness and lifting flavors.
- Got pancetta? Same approach, but watch bacon crispness; pancetta can over-crisp quickly—pull earlier. For grocery store sold scallops often uneven sizes, stagger bake times by placing large ones first, smaller ones a few minutes in later.
- If toothpicks aren't soaked enough chopping, they ignite or blacken too quickly. Keep a small damp towel near for quick submersions between steps. Avoid sharp toothpicks that split bacon wrap.
- Used integrity of dry scallops over pushing bacon fully tight; wrapping too tight squeezes scallop, yields rubbery interior. Allow bacon to rest warm on scallops but not squeeze juice out.
Cooking tips
Steps shuffled to optimize kitchen flow: start bacon first, soak toothpicks while waiting. Bacon cooks separately to controlled softness, avoiding uneven chewiness later. Scallop prep next because dry surface crucial for proper roasty crust. Wrap only once bacon is ready—bacon too raw means waiting or burnt wrapping. Oven temperature bumped from original to 430F for better caramelization within short time window, shorter cooks prevent rubbery meat. Visual cues dominate doneness: sizzling edges, golden tops, firm but tender feel when pressed gently. Paprika sprinkled last so it doesn’t burn. Lemon butter sauce slow-simmers low, garlic not browned to avoid bitterness; herbs and lemon juice added off heat keep brightness intact. Chives over the top lift plate’s color and bite, fresh green crunch as counterpoint to crispy-rich bacon and scallop texture. Common pitfalls: over-tight bacon wrapping squeezes moisture, too long baking dries scallops, under-soaked toothpicks burn and ruin presentation.
Chef's notes
- 💡 Start bacon first in oven; roast soft not crisp, gets pliable for wrapping. Pull early or bacon goes cracker hard, won’t hug scallops right. Use thick-cut slices only, thin bacon dries out scallop fast. Pancetta can replace but watch crisp times, thinner means faster burn. Bacon fat renders but don’t drain fully, some left helps moisture in final bake.
- 💡 Scallops must be completely dry; pat them good with towels. Moisture kills crust forming in oven, steam happens no crust. Remove small side muscle—rubbery and unpleasant bite if left on. Oven temp jump from bacon 400F to 430F for final bake critical. Hotter means quicker caramel, less rubbery scallop inside. Timing shifts by size, eyeball for pale gold crust with some puff on bacon edges.
- 💡 Use soaked toothpicks only; dry ones ignite fast. 15 mins soak min, 45 better. Keep damp cloth for quick resoak between batches. Toothpicks that split bacon wrap ruin presentation and make sharp edges; pick thicker, flat-ended if possible. Wrap bacon with gentle squeeze, tight wrap squeezes scallop juice out causing dryness and rubber texture.
- 💡 Paprika dust last step, sprinkled on scallops before final roast. Smoked best but regular sweet paprika if none. Sprinkle light or paprika burns. Salt little since bacon salty. Garlic mustard lemon butter sauce optional but adds bright cut through fatty bacon. Melt butter low, simmer 2-4 mins only. Garlic minced fine to avoid raw bite. Off heat add parsley and lemon juice, keeps fresh herb note without bitterness.
- 💡 Watch scallop doneness by feel: springy not mushy or stiff. Edges of bacon puff and caramel on tray surface indicates close to done. Smaller scallops or uneven sizes stagger by adding later to oven tray. Don’t overbake or texture rubbery. Serve right away; scallops cool quick, toughen fast. Chopped chives or fresh herbs add contrasting snap to plate color and flavor.
Common questions
How to avoid rubbery scallops?
Dry scallops fully first. Oven temp high 430F short bake 9-14 mins watch texture. Wrap bacon just soft enough, avoid squeezing juice out. Timing critical; too long toughens. Check puffed bacon edges for caramelization cues.
Can I substitute pancetta for bacon?
Yes but watch closely. Pancetta thinner so cooks faster, over-crisp dries scallop. Start roasting pancetta shorter or pull early. Flavor different, less smoky sometimes. Thickness key for texture hold during bake.
Toothpicks burn, what’s wrong?
Probably not soaked enough. Must soak min 15 mins, better 45. Dry splinter ignites under heat and ruins wrap. Keep damp towel nearby to resoak quickly between steps. Use flat or thicker picks to avoid split bacon.
How to store leftovers?
Cool completely then fridge sealed container. Reheat gently in oven 350F short time to revive crisp bacon edges. Microwave steams scallops chewy, avoid if possible. Consume within 2 days best. Sauce stored separately, warm before serving.
