Description
This Bacon Wrapped Scallops recipe features large sea scallops wrapped in tender bacon, topped with spicy hot pepper jelly, and broiled to perfection for a crispy, flavorful appetizer or main course.
Ingredients
Scale
Seafood
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
Meat
- 1 lb. bacon (16 slices)
Condiments
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Preheat Oven and Prepare Pan: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray to prevent sticking.
- Prepare Scallops: Remove the side muscle attached to each scallop. If needed, cut scallops to uniform size for even cooking. Pat scallops dry with paper towels and place them on a plate. Season with kosher salt to taste.
- Parcook Bacon: To ensure the bacon crisps properly when broiled, partially cook it before wrapping. Line a microwave-safe plate with 4 layers of paper towels, spread 8 slices of bacon evenly, cover with 2 more layers of paper towels, and microwave on high for 2 minutes or until the bacon fat begins to melt but the bacon remains pliable. Repeat with the remaining 8 slices of bacon.
- Wrap Scallops: Cut each partially cooked bacon slice to fit around one scallop, allowing a small overlap. Wrap each scallop with the bacon piece and secure it with a toothpick. Place wrapped scallops on the prepared baking sheet.
- Add Pepper Jelly: Spoon 1 teaspoon of hot pepper jelly on top of each bacon wrapped scallop to add a sweet and spicy glaze.
- Broil Scallops: Broil the scallops for 4 minutes total, turning the baking tray clockwise after 2 minutes for even cooking. The scallops are done when the bacon edges are browned and crispy, and the scallops are opaque and slightly firm to the touch.
- Serve: Transfer the bacon wrapped scallops to a serving tray and serve immediately while hot and fresh for best flavor and texture.
Notes
- Be sure to pat scallops dry thoroughly to help bacon stick and crisp better.
- Parcooking bacon in the microwave prevents undercooked bacon and helps it crisp without overcooking the scallops.
- Use toothpicks to secure bacon; remember to remove them before serving to avoid injury.
- Hot pepper jelly adds a nice balance of sweet heat, but you can substitute with apricot preserves mixed with a small pinch of cayenne if unavailable.
- Serve these scallops as an appetizer or a main course with a fresh green salad or steamed vegetables.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 55 mg
