Description
This Bacon Wrapped Scallops recipe features tender sea scallops wrapped in crispy bacon and topped with spicy hot pepper jelly, broiled to perfection for a delicious appetizer or main dish that's quick and easy to prepare.
Ingredients
Scale
Seafood
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
Meat
- 1 lb. bacon (16 slices)
Condiment
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Preheat and prepare baking sheet. 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 trim scallops to uniform size if necessary. Pat scallops dry with paper towels and place them on a plate. Season each scallop with kosher salt to taste.
- Partially cook bacon. To ensure the bacon crisps fully while broiling, partially cook it first. Line a microwave-safe plate with four layers of paper towels and spread 8 bacon slices on top. Cover with two more layers of paper towels and microwave on high for 2 minutes or until the bacon fat begins to melt but the bacon remains pliable. Repeat this process with the remaining 8 slices.
- Wrap scallops with bacon. Cut each slice of partially cooked bacon to fit around one scallop with slight overlap. Wrap the bacon around each scallop and secure with a toothpick. Place each wrapped scallop on the prepared baking sheet.
- Add pepper jelly topping. Spoon 1 teaspoon of hot pepper jelly onto the top of each bacon-wrapped scallop for a sweet and spicy glaze.
- Broil scallops. Broil the scallops for 4 minutes, rotating the baking sheet halfway through after 2 minutes to ensure even cooking. The scallops are done when the bacon edges are browned and crispy, and the scallops are opaque and firm to the touch.
- Serve. Transfer the cooked scallops to a serving tray and serve immediately while hot and juicy.
Notes
- Partially cooking the bacon before wrapping helps it crisp fully during broiling without overcooking the scallops.
- Remove the side muscle from scallops to prevent a chewy texture and ensure even cooking.
- If you don’t have hot pepper jelly, substitute with apricot preserves mixed with a pinch of red pepper flakes for a similar sweet and spicy flavor.
- Use toothpicks made of bamboo or metal to secure the bacon; soak wooden toothpicks in water for 10 minutes before cooking to prevent burning.
- Serve with a squeeze of fresh lemon juice to brighten the flavors if desired.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 45 mg
