Bacon-Wrapped Scallops with Garlic Butter Recipe
If you’re looking for an irresistible appetizer or a fancy little seafood treat for dinner, you’re going to love this Bacon-Wrapped Scallops with Garlic Butter Recipe. It’s one of those dishes that effortlessly balances smoky, savory bacon with tender, buttery scallops, all elevated by a rich garlic butter glaze. Trust me, once you try this, it’ll become your go-to for impressing guests or treating yourself!
Why This Recipe Works
- Perfect Flavor Pairing: The smoky bacon complements the delicate sweetness of scallops perfectly.
- Simple Yet Impressively Elegant: It’s a quick recipe but looks and tastes like you spent hours in the kitchen.
- Garlic Butter Finish: Brushing scallops with garlic butter at the end adds richness without overpowering.
- Easy to Customize: You can tweak seasoning and cooking times to get scallops just how you like them.
Ingredients & Why They Work
This Bacon-Wrapped Scallops with Garlic Butter Recipe blends simple, quality ingredients that each play a role in crafting a stunning bite. Shopping for “dry” scallops ensures you get that firm texture that holds up well when wrapped in bacon and seared.
- Bacon: I prefer thick-cut bacon for sturdiness and smoky flavor that crisps up without burning.
- Scallops: Large sea scallops labeled “dry” are best—wet scallops hold excess water that can cause soggy results.
- Butter: Adds richness and helps carry the garlic flavor for that luscious finish.
- Garlic: Freshly minced garlic provides sharp, aromatic flavor that brightens the dish.
- Brown Sugar: Just a touch adds a subtle caramelized sweetness to balance the savory bacon and salt.
- Salt & Pepper: Essential to season scallops lightly, ensuring all flavors pop.
- Avocado Oil: A high smoke point oil helps sear scallops evenly without burning.
Tweak to Your Taste
I love how flexible this Bacon-Wrapped Scallops with Garlic Butter Recipe is. Sometimes, I like to spice things up or swap out a few ingredients depending on my mood or the occasion—you should totally make it your own, too.
- Spicy Kick: Adding a sprinkle of chili flakes to the garlic butter really wakes up your taste buds—my family loved this twist!
- Herb Infusion: Toss chopped fresh thyme or parsley into the butter mixture for a fresh herbaceous touch that brightens the dish.
- Alternative Wrappers: You can substitute prosciutto for bacon to cut down on smokiness and add a different kind of salty depth.
- Cooking Method: If you prefer, grilling the bacon-wrapped scallops adds a delicious smoky char—just keep an eye so they don’t overcook.
Step-by-Step: How I Make Bacon-Wrapped Scallops with Garlic Butter Recipe
Step 1: Start with the Bacon
First things first: cook your bacon over medium to medium-low heat for about 10-12 minutes. You want it just shy of completely crisp—pliable enough to wrap around scallops without breaking. Drain on paper towels to remove excess grease but keep that beautiful bacon flavor locked in.
Step 2: Prep and Wrap the Scallops
Patting scallops dry is crucial—wetness can stop them from getting that lovely sear. Don’t forget to remove those tough tendons on the side of each scallop; it’s a little step that makes texture much better. Wrap each scallop with one strip of bacon, securing it with a toothpick. This keeps everything tight and perfect for cooking.
Step 3: Whisk Together the Garlic Butter
While you’re prepping, mix melted butter, finely minced garlic, brown sugar, salt, and a pinch of black pepper in a small bowl. This mixture will be brushed over the scallops near the end for that irresistible glaze.
Step 4: Cook the Wrapped Scallops
Heat one tablespoon of avocado oil in a clean skillet over medium to medium-low heat. Place the bacon-wrapped scallops in the pan and cook them for around 3-4 minutes on each side. Use a meat thermometer if you can—pull them at 120°F internal temperature to avoid overcooking.
During the last 1-2 minutes, brush the garlic butter all over the scallops, letting it sizzle and coat them beautifully.
Step 5: Rest and Serve
Remove scallops from the heat and let them rest for about 5 minutes. They’ll finish cooking and reach that perfect 130°F all the way through. Serve with a sprinkle of fresh parsley and a wedge of lemon for squeezing over—trust me, that little citrus boost seals the deal!
Pro Tips for Making Bacon-Wrapped Scallops with Garlic Butter Recipe
- Choose “Dry” Scallops: Wet scallops retain extra water and won’t sear as well, so seek out dry-packed ones at your fishmonger.
- Don’t Overcook: Scallops cook fast; pulling them off the heat early and resting them ensures juicy, tender bites every time.
- Pliable Bacon Is Key: Cooking bacon to a flexible stage (not crispy) prevents it from snapping and helps it wrap neatly.
- Use a Meat Thermometer: It’s the best way to know your scallops are perfectly cooked without guesswork.
How to Serve Bacon-Wrapped Scallops with Garlic Butter Recipe
Garnishes
I usually sprinkle fresh chopped parsley on top—it adds a lovely pop of color and a fresh herbaceous note that complements the buttery scallops. A few lemon wedges on the side are non-negotiable for me; the bright acidity perfectly cuts through the richness and adds a fresh zing.
Side Dishes
This dish pairs wonderfully with simple sides like garlic roasted asparagus, a light mixed greens salad, or even creamy risotto. I once served it with wild rice pilaf for a dinner party, and the combo was a big hit—rich, but balanced.
Creative Ways to Present
For something special, try arranging your bacon-wrapped scallops on a wooden charcuterie board with small bowls of different dipping sauces like a spicy aioli or lemon-herb vinaigrette. It turns a simple recipe into a stunning appetizer spread your friends will talk about!
Make Ahead and Storage
Storing Leftovers
After cooking, I let the scallops cool completely, then store them in an airtight container in the fridge. They stay good for up to 2 days, which is perfect if you want to make them ahead or just have some tasty leftovers.
Freezing
I don’t usually freeze cooked bacon-wrapped scallops because scallops can get a bit rubbery after thawing and reheating. However, you can freeze the raw wrapped scallops on a baking sheet first, then transfer to a freezer bag. Thaw overnight in the fridge before cooking for best results.
Reheating
To reheat leftovers, I gently warm them in a 350°F oven for 8-10 minutes. This keeps the bacon crispy and the scallops tender much better than a microwave would. Just keep an eye so they don’t overcook again!
FAQs
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Can I use frozen scallops for this recipe?
It’s best to use fresh or fully thawed dry scallops for this recipe. Frozen scallops often have added water that can make them slimy and prevent a good sear. If you only have frozen, thaw them overnight in the fridge and pat them very dry before cooking.
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How do I know when the scallops are perfectly cooked?
Perfectly cooked scallops are opaque with a slight golden crust on the outside and tender inside. Using a meat thermometer is foolproof—pull them at 120°F and let them rest to reach 130°F.
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Can I bake instead of pan-sear the scallops?
While you can bake them, pan-searing gives the bacon a crispier texture and scallops a better crust. Baking can work in a pinch—try 400°F for about 12-15 minutes but expect slightly softer bacon.
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What if the bacon gets too crispy before the scallops cook through?
That’s why it’s important to partially cook the bacon first until pliable, then finish cooking wrapped around scallops. Cooking scallops on medium to medium-low heat also helps bacon crisp without burning.
Final Thoughts
This Bacon-Wrapped Scallops with Garlic Butter Recipe holds a special place in my kitchen because it feels like a little celebration every time I make it. The way the smoky bacon wraps around those tender scallops and the final touch of garlic butter just sings to your palate. I hope you’ll give it a try and enjoy this fantastic combo as much as I do. Whether it’s date night, a dinner party, or a cozy night in, this recipe effortlessly adds that wow factor to your meal. You’ve got this!
Print
Bacon-Wrapped Scallops with Garlic Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Frying
- Cuisine: American
Description
A delicious recipe for pan-seared bacon-wrapped scallops that are crispy on the outside and tender inside, flavored with a buttery garlic sauce and lightly sweetened with brown sugar.
Ingredients
Main Ingredients
- 9 ounces bacon or 10 strips
- 1 pound large scallops (about 10-12 count per pound)
Sauce Ingredients
- 2 tablespoons butter, melted
- 1 garlic clove, finely minced
- 2 teaspoons brown sugar
- ¼ teaspoon salt
- Pinch of black pepper
Cooking Oil
- 1-2 tablespoons avocado oil or other high-smoke point oil
Instructions
- Cook the bacon: In a large skillet over medium to medium-low heat, cook the bacon strips for 10-12 minutes until almost cooked through but still pliable. Remove from skillet and drain on paper towels.
- Prepare scallops: Remove the tough tendons (side muscles) from each scallop and pat them dry with paper towels. Wrap one strip of bacon around each scallop and secure with a toothpick.
- Make the butter garlic sauce: In a small bowl, whisk together melted butter, minced garlic, brown sugar, salt, and black pepper until well combined.
- Sear the scallops: Clean the skillet and heat 1 tablespoon of avocado oil over medium to medium-low heat. Cook the bacon-wrapped scallops for 3-4 minutes per side, or until their internal temperature reaches 120 degrees Fahrenheit. During the last 1-2 minutes of cooking, brush the scallops with the butter garlic sauce.
- Rest and serve: Remove scallops from heat and let them rest for 5 minutes. Once internal temperature reaches 130 degrees Fahrenheit, the scallops are ready to serve. Garnish with fresh parsley and lemon wedges if desired.
Notes
- Use larger dry sea scallops rather than wet scallops for best flavor and texture.
- Do not overcook scallops; remove them before fully done as they continue cooking while resting.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat, warm scallops in a 350°F oven for 8-10 minutes instead of microwaving to maintain texture and bacon crispness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 70 mg
