Sweet & Smokey Bacon-Wrapped Scallops
The ultimate savory app. Bacon-wrapped scallops coated with brown sugar and paprika. Broiled for a caramelized, smokey finish.
Servings: 12 scallops
Ingredients
- 12 large/jumbo scallops side muscle removed
- 1 pound regular-cut bacon halved (not thick or thin sliced)
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- Salt to taste
Instructions
- Preheat the oven broiler to high broil. If you don't have a broil setting on your oven, turn it to 500-550°F. Note, broilers heat up fast so you may only need to turn the broiler on for 5 minutes before using it.
- Find the small flap of the side muscle on the scallop. Tear it off and discard it. Rinse the scallops under cool water and dry them with a paper towel. Season generously with salt and optional pepper. Set aside.
- Combine brown sugar and paprika in a small bowl and mix until combined. If you want more smoke and heat, use 2 teaspoons of paprika. Rub each side of bacon with just enough brown sugar/paprika mix to lightly coat them. It should adhere nicely.
- Wrap each scallop with a half slice of bacon and secure the two ends with a toothpick. You want the toothpick to pierce through both sides of the scallop.
- Place scallops on a baking sheet lined with a wire rack. Line the baking sheet with foil for easy cleanup.
- Broil on high, 10 inches from the heat source for 10 minutes, flipping halfway through. Flipping ensures even cooking and also prevents one side from burning. Let rest for 5 minutes and serve.
Notes
There is no need to precook the bacon for this recipe. The broiler will generate enough intense heat to fully cook the scallops and also sear the bacon. The extra sugar will also render a quick candy coating that helps brown the bacon. If you're looking for crunchy bacon, you will need to par-cook the bacon in a skillet to achieve the desired results.
It's really important to place the scallops 10 inches away from the heat source on high broil. Too close will quickly burn the scallops. Too far will extend the cooking time.
If you don't have a wire rack, place the scallops directly on a baking sheet lined with parchment paper.
Large/jumbo scallops work the best because they won't overcook in the oven. Small scallops will shrink too much.
Nutrition
Serving: 2scallops | Calories: 276kcal | Carbohydrates: 6.6g | Protein: 24.2g | Fat: 16.4g | Saturated Fat: 5.3g | Cholesterol: 62mg | Sodium: 976mg | Fiber: 0.1g | Sugar: 4.4g