Description
This Bacon Wrapped Scallops recipe features succulent large sea scallops wrapped in perfectly crisped bacon, topped with a sweet and spicy hot pepper jelly glaze. Broiled to golden perfection, this appetizer is easy to prepare and sure to impress at any gathering.
Ingredients
Scale
Main Ingredients
- 16 large sea scallops, thawed if frozen
- Kosher salt to taste
- 1 lb. bacon (16 slices)
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Prepare the oven and baking sheet: Adjust the oven rack to the upper-middle position and preheat the oven to broil. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.
- Clean and size scallops: Remove the side muscle attached to each scallop, if present. Cut scallops to uniform size if necessary, and pat them dry with paper towels.
- Season scallops: Place the scallops on a plate and season evenly with kosher salt to taste.
- Partially cook bacon: To ensure bacon crisps properly during broiling, partially cook it by placing 8 slices of bacon on a microwave-safe plate lined with 4 layers of paper towels, then cover with 2 more layers of paper towels. Microwave on high for 2 minutes or until the bacon fat starts to melt but bacon remains pliable. Repeat with the remaining 8 slices of bacon.
- Wrap scallops with bacon: Cut each partially cooked bacon slice to fit around one scallop with a slight overlap. Wrap each scallop with a bacon piece and secure with a toothpick. Place the wrapped scallops on the prepared baking sheet.
- Add pepper jelly: Spoon 1 teaspoon of hot pepper jelly onto the top of each bacon-wrapped scallop.
- Broil scallops: Broil the scallops for 4 minutes, turning the baking tray halfway through cooking time (after 2 minutes) to ensure even browning. The scallops are done when the bacon edges are browned and crispy, and the scallops are opaque and firm to the touch.
- Serve: Transfer the bacon wrapped scallops to a serving tray and serve immediately for best taste and texture.
Notes
- Make sure to pat scallops dry to remove excess moisture before seasoning to promote even cooking.
- Partially cooking the bacon is essential to avoid undercooked bacon or overcooked scallops.
- Use toothpicks to secure bacon wraps to prevent them from unraveling during broiling.
- Adjust the broiling time depending on your oven's heat intensity to avoid overcooking scallops.
- For a milder flavor, substitute hot pepper jelly with regular sweet jelly or honey mustard.
Nutrition
- Serving Size: 4 scallops
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 65 mg
