- 6 slices thick-cut bacon (8 ounces weight)
- 6 jumbo scallops (6 ounces weight) thawed if frozen
- 1 scallion very thinly sliced
- 1 lemon juiced
- 1/8 teaspoon coarsely ground black pepper
- Arrange bacon slices in a single layer on a large pan, working in batches if the pan isn’t large enough to hold all at once. Cook over medium heat until the bacon is browning but still soft and pliable for wrapping, 5 to 10 minutes after the bacon starts to sizzle. Transfer the bacon to a paper towel to drain and cool.
- Prepare 6 toothpicks and an oven-safe rack on top of a baking sheet.
- Use paper towels to pat the scallops dry. Wrap each scallop with one bacon slice, securing with a toothpick. Place the wrapped scallops on the baking sheet. If the width of the bacon slices is much larger than the scallops, trim with scissors for a better fit.
- Brush the top of each wrapped scallop with bacon drippings from the pan. Sprinkle black pepper. Lastly, drizzle lemon juice on top.
- Set the broiler on high, broiling until the scallops are cooked through, about 10 minutes. Optionally, flip the scallops to crisp up the bacon on the other side, about 5 minutes.
- While the scallops are broiling, combine both sauce ingredients in a small mixing bowl, stirring until smooth.
- Top the bacon wrapped scallops with sliced scallions, and serve with the balsamic mayo sauce for dipping.
|Makes 6 Servings|
|Amount Per Serving (1 bacon wrapped scallop):|
|Calories 120 (67% from fat)|
|Total Fat 9g||14%|
|Saturated Fat 2g||9%|
|Net Carb 1.5g|
|Total Carb 1.5g||0%|
|Dietary Fiber 0g||0%|
NOTES & TIPS
Broiling. I use an oven-safe rack fitted over a lined baking sheet while broiling these bacon wrapped scallops. This allows the bacon grease, lemon juice, and other liquids to fall through without forming a puddle beneath each scallop. It also helps cook the bacon and scallops more evenly. This recipe calls for broiling, which is my preference, resulting in crisper bacon and tender scallops. An alternate option is to bake at 400 F for 10 to 15 minutes until the scallops are cooked through. It doesn’t take very long to cook scallops, as they cook quickly under high heat and are done at about 130 F. Their flesh should be firm, and the color should be white and opaque.