Bacon wrapped scallops

Bacon-wrapped Scallops



20 large scallops, (wild caught, North
Atlantic scallops are best, about 1 lb.),
20 strips of smoked bacon,
1 tsp. lemon-pepper seasoning,
1/4 tsp. sea salt,
1 Tbsp. vegetable oil,
1/4 tsp. freshly ground black pepper,
20 toothpicks,
(optional - 1 oz. maple syrup).


1. Arrange the strips of bacon over parchment paper (only if you are using convection oven) on a baking sheet and bake them until half-cooked.

2. Take out the bacon and let it cool down.

3. Put the scallops in a bowl and season them with the lemon-pepper, salt and black pepper. Add the oil and mix well.

4. Wrap one bacon strip around each scallop and secure with a toothpick.

5. Arrange the bacon wrapped scallops over parchment paper on a baking sheet and bake then in a preheated oven at high temperature for about 10 minutes or until the bacon is fully cooked.

Make sure you do not cook the bacon wrapped scallops for too long, otherwise they will shrink and become tough and gummy.

Tip: If you want to caramelize the bacon wrapped scallops, brush them with some maple syrup before cooking. The bacon wrapped scallops are an excellent choice for one of the passing appetizers for any large party.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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