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Easy Broiled Bacon-Wrapped Scallops Recipe

Easy Broiled Bacon-Wrapped Scallops

Large sea scallops are wrapped in partially cooked bacon, brushed with lemon-garlic butter, and broiled until browned, opaque, and tender. This impressive appetizer or main dish is ready in approximately 20 to 25 minutes.
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Prep Time 10 minutes
Cook Time 9 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Large sea scallops, side muscle removed
  • 8 slices Bacon, cut in half crosswise
Lemon-Garlic Butter
  • 2 tablespoons Unsalted butter, melted
  • 1 tablespoon Fresh lemon juice
  • 1 clove Garlic, minced
  • 1/4 teaspoon Kosher salt
  • 1/8 teaspoon Black pepper
Equipment and Serving
  • 16 Wooden toothpicks
  • as needed Lemon wedges
Optional Garnish
  • 1 tablespoon Chopped fresh parsley
  • 1 teaspoon Paprika

Method
 

Step-by-Step
  1. Soak 16 wooden toothpicks in water for about 10 minutes if desired. Heat the broiler to high and position the oven rack about 5 to 6 inches below the broiler.
  2. Partially cook the bacon in a skillet or microwave for 3 to 5 minutes, just until flexible but not crisp. Drain it on paper towels and allow it to cool slightly.
  3. Pat the scallops very dry with paper towels and remove the small tough side muscle if it remains attached. Stir together melted butter, lemon juice, garlic, kosher salt, black pepper, and optional parsley or paprika.
  4. Wrap one half-slice of bacon around each scallop and secure it with a toothpick. Arrange the wrapped scallops on a foil-lined broiler pan or rimmed baking sheet.
  5. Brush the scallops with the lemon-garlic butter mixture. Broil for about 3 to 5 minutes per side, turning once, until the bacon is browned and the scallops are opaque and firm.
  6. Check the thickest scallops for approximately 125 to 130°F for a tender texture, taking care not to overcook them. Serve immediately with lemon wedges.

Notes

Thoroughly dry the scallops so they brown instead of steaming. Par-cooking the bacon is important because raw bacon can remain under-browned by the time the scallops are ready, while fully cooked bacon may break during wrapping. Bay scallops are too small for this method and can overcook before the bacon browns.