Sea scallops have a slightly sweet flavor with a good “tooth” when prepared properly. Bacon Wrapped Sea Scallops can be a sensuous pleasure to enjoy for a romantic meal. The sweetness and texture of scallops balances with the salty crispiness of the bacon. This recipe is one I created in the moment when my local grocery store had a special on bay scallops and bacon the same day. It’s pretty doggone easy to create and can be prepped early in the day, refrigerated and prepared quickly on the hot grill grates or roasted on the top shelf of a grill – all depends upon how you like the final product to taste! Welcome to the Cookout! ~ Barry CB Martin
Wrapping scallops with bacon.
CB's EZ Bacon-Wrapped Scallops
Scallops have a natural sweetness that pairs nicely with the crispy salty taste of bacon. Bay scallops are harvested wild and also raised in aquaculture farms. Check the source of your scallops to be sure you are satisfied with its origins. I recommend wild harvested scallops from N. American shores.
- 6 medium sized bay scallops, partially thawed.
- 3 strips of thin bacon cut in half lenth-wise
- toothpicks or wooden skewers
- Bacon takes a bit of time to cook and crisp up - you can use partially cooked bacon if thin slice is not available - use approximately half of a strip and wrap it around the outside edge of the scallop - (bay scallops are kinda like little biscuits. There is a clear top, bottom and outside edge)
- Secure the bacon with a toothpick. I find that two are often needed or if I have long wooden skewers these will also work
- Place the scallops bacon side down on a hot grill over direct heat. Use tongs to manage the scallops turning frequently to cook the bacon evenly. When the bacon browns on all exposed surfaces, turn the scallop on the grates to sear mark it on the top and bottom - then remove to a plate to service.
By using partially thawed scallops the inside of the scallop will not cook as fast as the bacon crisps up. This will result in a near-perfect cooked scallop wrapped in crispy bacon.
Factoid: Scallops are related to oysters (yep, that’s right) and are available year-round because of modern processing techniques and aquaculture. While there are more than several hundred scallop species but the two most popular that you’ll find in the seafood department of your local grocery store are Atlantic Deep Sea Scallop, measuring just under 2 inches across and about 1 1/2 inches thick – and the tiny Bay Scallop, measuring about 1/2 inch across and thick. Nearly all scallops are sold frozen or fresh frozen, and those you buy in the meat case are most likely thawed. Freezing scallops doesn’t affect their flavor, but the texture can be degraded just a bit. For more information on choosing the best scallops check out this listing at Seafood Watch