Beef Bacon Wrapped Scallops (Printable)

Pan-seared scallops wrapped in beef bacon and drizzled with zesty lemon butter sauce.

# What You Need:

01 - 12 large sea scallops, cleaned and patted dry

02 - 12 slices beef bacon

03 - 1/2 tsp kosher salt

04 - 1/4 tsp freshly ground black pepper

05 - 1/2 tsp smoked paprika (optional)

06 - 3 tbsp unsalted butter

07 - 1 garlic clove, minced

08 - Zest of 1 lemon

09 - 2 tbsp fresh lemon juice

10 - 1 tbsp chopped fresh parsley

11 - 12 toothpicks, soaked in water 10 minutes

12 - 1 tbsp olive oil

01 - Preheat the oven to 400°F.

02 - Season scallops on both sides with salt, pepper, and smoked paprika if using.

03 - Wrap each scallop with a slice of beef bacon. Secure with a water-soaked toothpick.

04 - Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the scallops for 2 minutes per side until the bacon is browned.

05 - Transfer the skillet to the preheated oven and bake for 5-7 minutes until scallops are opaque and bacon is crisp.

06 - While scallops are baking, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute until fragrant.

07 - Stir in lemon zest, lemon juice, and parsley. Remove from heat.

08 - Remove scallops from the oven, carefully discard toothpicks, and drizzle with lemon butter sauce. Serve immediately.

01 -

The beef bacon brings a deeper, heartier smokiness that stands up beautifully to sweet scallops
That lemon butter sauce cuts through the richness like sunshine breaking through clouds
You get restaurant elegance with about 20 minutes of actual hands on time

02 -

Overcooked scallops turn rubbery, and there is no coming back from that tragedy
Crowding the pan makes the bacon steam instead of crisp—work in batches if needed
Room temperature ingredients cook more evenly than cold ones

03 -

Purchase scallops from a trusted fishmonger and ask if they're dry or wet packed
Let the scallops rest at room temperature for 20 minutes before cooking for even results