Description
This Bacon Wrapped Scallops recipe combines tender sea scallops wrapped in crispy bacon, topped with sweet and spicy hot pepper jelly for a delightful appetizer or main dish perfect for any occasion.
Ingredients
Scale
Scallops
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
Bacon
- 1 lb. bacon (16 slices)
Topping
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Preheat Broiler: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray to prevent sticking.
- Prepare Scallops: Remove the side muscle from each scallop and cut scallops to uniform size if needed. Pat dry with paper towels and season them with kosher salt evenly on all sides.
- Parcook Bacon: To ensure the bacon crisps properly, line a microwave-safe plate with 4 layers of paper towels. Spread 8 bacon slices on top. Cover with 2 more layers of paper towels and microwave on high for 2 minutes until the bacon fat begins to melt but slices remain pliable. Transfer cooked slices to a plate and repeat with the remaining 8 slices.
- Wrap Scallops: Cut each bacon slice to fit around one scallop with enough overlap to secure with a toothpick. Wrap each scallop tightly with bacon and place them on the prepared baking sheet.
- Add Pepper Jelly: Top each bacon-wrapped scallop with 1 teaspoon of hot pepper jelly to add a sweet and spicy glaze.
- Broil Scallops: Broil scallops for 4 minutes, turning the baking tray halfway through after 2 minutes to ensure even cooking. Scallops are done when the bacon edges are browned, the scallops are opaque, and they bounce back slightly when touched.
- Serve: Transfer the scallops to a serving tray and serve immediately while hot.
Notes
- Parcooking bacon ensures it crisps fully without undercooking the scallops.
- Use fresh or frozen scallops that are properly thawed for best texture.
- Adjust the amount of pepper jelly to suit your taste for sweetness or spiciness.
- Secure bacon wraps with toothpicks to prevent unraveling during cooking.
- Serve immediately as scallops are best enjoyed hot and fresh.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 20 g
- Cholesterol: 70 mg
