Bacon Wrapped Garlic Scallops (Printer-Friendly)
Jumbo scallops, crisp bacon, garlic butter, and parsley combine for a rich, quick appetizer for special occasions.
# What You’ll Need to Cook:
→ Scallops
01 -
20 extra large scallops, patted dry
→ Bacon
02 -
10 thick-cut bacon slices, cut in half crosswise
→ Seasoning
03 -
0.5 teaspoon salt, or to taste
04 -
0.5 teaspoon black pepper, or to taste
→ Garlic Butter
05 -
60 millilitres unsalted butter (0.25 cup)
06 -
2 cloves garlic, minced
07 -
0.25 teaspoon salt
08 -
1 tablespoon fresh parsley, chopped
09 -
2 tablespoons freshly squeezed lemon juice
# Steps to Prepare:
01 -
Place a rack in the centre of the oven. Preheat the broiler and line a baking sheet with parchment paper.
02 -
Use paper towels to pat scallops completely dry. Season evenly with salt and pepper.
03 -
Wrap each scallop with a half slice of bacon and secure with a toothpick. Arrange on the prepared baking sheet.
04 -
Broil for 15–17 minutes, turning halfway, until the bacon is crisp and scallops are cooked through.
05 -
In a small skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds until aromatic. Remove from heat, stir in salt, fresh parsley, and lemon juice.
06 -
Brush the garlic butter generously over the scallops and serve immediately.
# Extra Cooking Tips:
01 -
Remove the side muscle from scallops if present; it can be tough but is safe to eat.
02 -
Choose scallops labeled as 'dry-packed' for best quality and avoid added preservatives.
03 -
Serve scallops fresh from the oven for optimal texture; refrigerate leftovers in an airtight container for up to three days.
04 -
Freezing cooked scallops is not recommended as it may compromise texture.