Description
This Bacon Wrapped Scallops recipe combines succulent sea scallops wrapped in crispy bacon, topped with a sweet and spicy hot pepper jelly glaze. Quick and easy to prepare, these broiled scallops make a perfect appetizer or elegant main course for seafood lovers.
Ingredients
Scale
Seafood
- 16 large sea scallops thawed if frozen
Seasoning
- Kosher salt to taste
Bacon
- 1 lb. bacon (16 slices)
Topping
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Preheat and prepare baking sheet: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with aluminum foil and spray the foil lightly with nonstick cooking spray to prevent sticking.
- Prepare scallops: Remove the side muscle from each scallop if present. If any scallops are uneven in size, trim them to be uniform. Pat the scallops dry with paper towels to ensure even cooking. Place them on a plate and season both sides with kosher salt to taste.
- Parcook the bacon: To ensure the bacon crisps properly during broiling, precook it slightly. Arrange four layers of paper towels on a microwave-safe plate, then spread eight bacon slices on top. Cover the bacon with two more paper towel layers. Microwave on high for 1½ to 2 minutes until the fat begins to melt but the bacon remains pliable. Transfer the first batch to a plate and repeat the process with the remaining eight slices.
- Wrap scallops: Cut each bacon slice to size so that it wraps snugly around one scallop with a slight overlap. Secure the bacon around each scallop with a toothpick. Arrange the bacon-wrapped scallops on the prepared baking sheet evenly.
- Add pepper jelly: Spoon approximately 1 teaspoon of hot pepper jelly over the top of each bacon-wrapped scallop, adding a sweet and spicy glaze that will caramelize during broiling.
- Broil scallops: Place the baking sheet under the broiler and cook for 3 to 4 minutes, turning the baking tray around halfway through at 2 minutes to ensure even cooking. The scallops are done when the bacon edges are browned and crisp, the scallops appear opaque, and they bounce back slightly when touched.
- Serve: Carefully transfer the scallops to a serving platter and serve immediately while hot and fresh.
Notes
- Removing the side muscle from scallops before cooking improves texture and appearance.
- Parcooking bacon in the microwave ensures it crisps fully when broiled without overcooking the scallops.
- Use a toothpick to secure bacon around scallops to prevent unraveling during cooking.
- For extra flavor, you can substitute hot pepper jelly with apricot or cranberry jelly for a different sweetness level.
- Serve this dish as an appetizer or as a main course paired with a light salad or steamed vegetables.
Nutrition
- Serving Size: 4 scallops
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 70 mg
