Bacon Wrapped Scallops
When you are looking for an appetizer to impress, it doesn't get better than bacon wrapped scallops! Baked in the oven and wrapped in crispy bacon, these scallops are cooked perfectly with a sweet and buttery flavor and texture. Finished with some hot pepper jelly for a spicy kick.
Servings: 8 servings
Ingredients
- 2 pounds large sea scallops patted dry not bay scallops
- 1 lb bacon slices cut in half crosswise
- ¼ cup butter melted
- 1 Tablespoon minced garlic
- salt and pepper to taste
- 2 tablespoons chopped parsley
- Hot pepper jelly
- 16 wooden toothpicks soaked in water for 30 minutes
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper and a rack.
- Cook bacon in the oven gently until partially cooked but not crisp and still flexible.
- Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.
- Wrap each half around a scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking sheet.
- In a small bowl, mix together the melted butter, garlic, and parsley. Brush the mixture over the top of each of the scallops, and season with salt and black pepper.
- Bake in a preheated oven at 425 for 12 – 15 minutes, or until bacon is crisp and scallops are cooked through. Scallops should be 125 -130 internal temperature.
- Brush each scallop with pepper jelly and serve warm as an appetizer.
Notes
- Pat the scallops dry with kitchen paper before brushing them with melted butter. This removes excess water that can cause the scallops to steam rather than bake.
- Before you start cooking, start to soak the toothpicks in cold water. This will mean they won't burn when you cook the scallops.
- Cooked scallops will register at 125F when they are cooked through and will be an opaque white color. Take care not to overcook them or they can become chewy.
Nutrition
Calories: 381kcal | Carbohydrates: 8g | Protein: 21g | Fat: 29g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 872mg | Potassium: 359mg | Fiber: 1g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg
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