As I’ve told you before, I never ate seafood before I moved to Alaska. Once I got up here and tried fresh salmon and halibut I was converted. For a long time I stuck with fish and shrimp. It took awhile for me to branch out to other shellfish. My boyfriend really loves scallops and had been not-to-subtly hinting that I should make them for a while. So I finally decided to give them a try for his birthday this year. I had never had scallops before so I figured the way to go was to wrap them in bacon…
Everything’s better with bacon! Plus, I knew that bacon-wrapped scallops are a very popular appetizer. I decided to use Tyler Florence’s cooking method and the scallops came out perfectly on the first try! The savory quality of the bacon paired with the subtle sweetness of the scallop make for an incredible bite. They are a guaranteed home run! They’re so easy to make and lend an air of decadence to any meal. If you serve these at a party, they’ll get gobbled up like candy…
Whenever you’re eating seafood, it’s important to be a responsible consumer. Make sure you know what you’re eating and where it’s from. There are a lot of resources out there to help you choose sustainable seafood, but my favorite is Seafood Watch from the Monterey Bay Aquarium. They have pocket guides that you can print and keep in your wallet, and they have a smartphone app. Check them out!
Prep Time: 10 minutes
Cook Time: 15 minutes
6 slices Bacon
1. The first thing I do is treat my scallops like I do all shellfish – I rinse them and pat them dry. As you can see, I had beautiful Alaska weathervane scallops to work with…
Next, slice your bacon in half and soak a dozen toothpicks in water.
2. Wrap the bacon pieces around the scallops and secure with a toothpick. If the bacon is a little too short, use a couple toothpicks. Season both sides of the scallops with salt and pepper and drizzle with olive oil.
3. Place the scallops on a broiling pan and bake under the broiler, on the middle rack, for 7 minutes, flip, and cook another 7. Flip them one more time and leave them under the broiler for an additional minute to get the first side a little more golden. When they’re done they should be nicely browned on both sides and the edges of the bacon should be crisping. Make sure you keep an eye on them – if your broiler runs hotter than mine they will cook quicker and you don’t want to burn them.
Tip: I like to turn the broiler on a few minutes (3-5) before putting the scallops in so that they don’t start in a cold oven.
Let them rest a few minutes before serving but don’t let them get cold. I usually leave the toothpicks in so the bacon doesn’t fall off. This simple but delectable appetizer is sure to please any palette and is perfect for special occasions. Take a bite and prepare to be blown away!