Beef Bacon Wrapped Scallops (Printable)

Tender scallops wrapped in savory bacon, finished with a bright lemon butter drizzle.

# What's Needed:

→ Seafood

01 - 12 large sea scallops, side muscle removed, patted dry

→ Meat

02 - 12 slices beef bacon

→ Lemon Butter Sauce

03 - 4 tablespoons unsalted butter
04 - 1 clove garlic, minced
05 - Zest of 1 lemon
06 - 2 tablespoons freshly squeezed lemon juice
07 - 1 tablespoon chopped fresh parsley
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon freshly ground black pepper

→ Additional

10 - 12 toothpicks, soaked in water
11 - Olive oil, for brushing

# How to Make It:

01 - Preheat your oven broiler to high heat. Line a baking sheet with aluminum foil and place a wire rack on top if available for optimal air circulation.
02 - Wrap each sea scallop with a slice of beef bacon, securing the wrap with a soaked toothpick. Trim bacon slices if necessary to fit around scallops without excessive overlapping.
03 - Lightly brush the bacon-wrapped scallops with olive oil and arrange them seam-side down on the prepared wire rack or baking sheet.
04 - Broil the scallops 6–8 inches from the heat source for 5–7 minutes per side, turning once. Cook until the bacon becomes crisp and scallops appear opaque throughout, taking care not to overcook.
05 - While scallops broil, melt the unsalted butter in a small saucepan over medium-low heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to brown the garlic.
06 - Stir in lemon zest, fresh lemon juice, salt, black pepper, and chopped fresh parsley. Remove from heat immediately once well combined.
07 - Transfer the cooked scallops to a serving platter. Drizzle the warm lemon butter sauce generously over the scallops. Serve immediately while hot for best texture and flavor.

# Tips for Success:

01 -
  • The salty beef bacon balances the natural sweetness of scallops in a way regular pork bacon just cant match
  • They come together in under 35 minutes but look like something youd order at a fancy restaurant
  • That lemon butter sauce is versatile enough that youll want to put it on everything else too
02 -
  • Wet scallops will steam instead of sear, so take the time to pat them completely dry before wrapping
  • The broiler works faster than you think, so check at 5 minutes to avoid overcooking the scallops
  • Let the scallops rest for 2 minutes after broiling so they firm up slightly and hold their shape better
03 -
  • Buy the largest scallops you can find, they shrink less during cooking and feel more luxurious to eat
  • Line your baking sheet with fresh parchment under the foil, it makes cleanup infinitely easier when the butter splatters

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