Beef Bacon Wrapped Scallops (Printable)
Succulent scallops wrapped in beef bacon enhanced by garlic butter and fresh herbs.
# What You Need:
→ Seafood
01 - 12 large sea scallops, side muscle removed, patted dry
→ Meats
02 - 12 strips beef bacon
→ Garlic Butter
03 - 4 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon chopped fresh parsley
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Garnish (optional)
09 - Lemon wedges
10 - Additional chopped parsley
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Wrap each scallop with a strip of beef bacon, securing with a toothpick. Arrange the wrapped scallops on the prepared rack.
03 - Bake for 12-15 minutes, turning once halfway, until beef bacon is crisp and scallops are opaque and just cooked through.
04 - While scallops bake, melt butter in a small saucepan over medium-low heat. Add garlic and cook for 1-2 minutes until fragrant but not browned. Stir in lemon juice, parsley, salt, and pepper. Remove from heat.
05 - Transfer scallops to a serving platter. Drizzle with garlic butter. Garnish with lemon wedges and extra parsley, if desired. Serve immediately.
# Expert Hints:
01 -
- The beef bacon brings this subtle smokiness that pork cant quite match, and it crisps up beautifully without overpowering the delicate scallops
- That garlic butter sauce pulls everything together in a way that feels restaurant fancy but comes together in minutes
02 -
- Dry those scallops thoroughly with paper towels before wrapping—any moisture on the surface will steam instead of sear
- I learned the hard way that overcooking scallops makes them rubbery, so pull them the moment they're opaque throughout
03 -
- If your scallops vary in size, try to match similar-sized ones so they cook evenly
- Let the wrapped scallops sit at room temperature for 15 minutes before baking for more even cooking