Baked Bacon-Wrapped Scallops
Can you say delicious and fast - oh, and add healthy, too. Scallops are one of my favorite types of shellfish...slightly sweet, with a silky, melt-in-your mouth texture. Easy, easy to make on a hurried weeknight. And best of all they are also full of B vitamins, iron and selenium.
This is hands-down my favorite way to prepare scallops - wrapped in salty, smoky slices of bacon and baked until the bacon is crisp. It's great as an appetizer, but be sure to make lots because they disappear fast!
You could vary the recipe, if you like, using turkey bacon or prosciutto. Be creative and make it your own!
Ingredients
- 6 slices of bacon, cut in half lengthwise
- 12 medium-sized scallops
- 5 Tbsp butter
- 3 cloves garlic, pressed
- Dash of cayenne pepper (optional)
- Salt
- Pepper
- Toothpicks
Instructions
- Preheat oven to 375 degrees.
- Grease a 9 x 13 baking dish. If you want to make clean up easier, line the baking dish with foil (shiny side down) and grease the foil.
- Cut the bacon slices in half lengthwise.
- Melt the butter in a small bowl.
- Add garlic, salt, pepper and cayenne pepper (if using) and stir well.
- Set half of this butter / garlic mixture aside for later.
- Dip each scallop in melted butter / garlic sauce.
- Wrap a strip of bacon around each scallop; secure with toothpick (all the way through the scallop).
- Arrange the wrapped scallops on the greased baking dish.
- Bake on the middle rack for around 15 minutes (or until the scallops are done and the bacon is crisp).
- Place scallops in large bowl and pour remaining butter / garlic sauce from earlier over the scallops and toss gently to coat.
Wine & Beer Pairing:
WINE: Chardonnay, Champagne, White Bordeaux, Pinot Gris, Sauvignon Blanc, Vouvray, Riesling
COCKTAILS: Serve drinks made with brandy or gin to best complement the scallops
BEER: Porter or sweeter style of ale. We like Quilter's Irish Death, a smooth, dark, sweet ale from Iron Horse Brewery in Ellensburg, Washington.
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