Beef Bacon Wrapped Scallops (Printable)

Sea scallops wrapped in smoky beef bacon and drizzled with a bright lemon butter sauce.

# Ingredient List:

→ Seafood

01 - 8 large sea scallops, cleaned and patted dry

→ Meats

02 - 8 slices beef bacon

→ Seasonings

03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika

→ Lemon Butter Sauce

06 - 3 tablespoons unsalted butter
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon chopped fresh parsley

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Season scallops thoroughly on all sides with kosher salt, freshly ground black pepper, and smoked paprika.
03 - Wrap each seasoned scallop tightly with a slice of beef bacon, securing it with a toothpick inserted through the side.
04 - Arrange bacon-wrapped scallops on the prepared wire rack. Bake for 12-15 minutes, turning halfway through, until beef bacon is crispy and scallops are just opaque throughout.
05 - While scallops roast, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon zest and lemon juice, then remove from heat. Fold in chopped fresh parsley.
06 - Carefully remove toothpicks from cooked scallops. Arrange on a serving platter and drizzle generously with the warm lemon butter sauce. Serve immediately while hot.

# Expert Tips:

01 -
  • The beef bacon adds this incredible smoky depth that regular pork bacon just can't match
  • Ready in under 30 minutes but tastes like something from a fancy seafood restaurant
  • The lemon butter cuts through the richness making each bite perfectly balanced
02 -
  • Dry packed scallops are non negotiable here, wet packed ones release too much liquid and steam the bacon instead of crisping it
  • The wire rack isn't optional, without it the scallops sit in rendered bacon fat and never get that satisfying crunch
03 -
  • Buy one or two extra scallops because they're irresistible and you'll want to taste test for seasoning
  • The scallops continue cooking slightly after leaving the oven, so pull them when they're just barely opaque in the center

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