Beef Bacon Wrapped Scallops (Printable)
Savory sea scallops enveloped in beef bacon and finished with garlic butter for a flavorful dish.
# What's Needed:
→ Seafood
01 - 12 large sea scallops, side muscle removed, patted dry
→ Meats
02 - 12 strips beef bacon
→ Garlic Butter
03 - 4 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon chopped fresh parsley
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Garnish (optional)
09 - Lemon wedges
10 - Additional chopped parsley
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Wrap each scallop with a strip of beef bacon, securing with a toothpick. Arrange the wrapped scallops on the prepared rack.
03 - Bake for 12–15 minutes, turning once halfway, until beef bacon is crisp and scallops are opaque and just cooked through.
04 - While scallops bake, melt butter in a small saucepan over medium-low heat. Add garlic and cook for 1–2 minutes until fragrant but not browned. Stir in lemon juice, parsley, salt, and pepper. Remove from heat.
05 - Transfer scallops to a serving platter. Drizzle with garlic butter. Garnish with lemon wedges and extra parsley, if desired. Serve immediately.
# Tips for Success:
01 -
- Beef bacon brings a deeper, smokier flavor that pairs beautifully with sweet scallops
- The garlic butter sauce takes just minutes but transforms everything into restaurant-quality elegance
02 -
- Pat scallops completely dry before wrapping—any moisture prevents the beef bacon from crisping properly
- Pull the scallops out as soon as they turn opaque, because overcooking makes them rubbery and disappointing
03 -
- Remove the side muscle from each scallop—it is tough and detracts from the tender texture
- Let the scallops sit at room temperature for 10 minutes before wrapping for more even cooking