Description
This Bacon Wrapped Scallops recipe features succulent sea scallops wrapped in crispy bacon and topped with sweet and spicy hot pepper jelly. Perfectly broiled for a quick, impressive appetizer or main course, this dish combines savory, smoky, and sweet flavors with minimal prep and cook time.
Ingredients
Scale
Scallops
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
Bacon
- 1 lb. bacon (16 slices)
Topping
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Preheat and Prepare: 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 attached to each scallop and cut scallops to a uniform size if necessary. Pat dry with paper towels, place on a plate, and season with kosher salt to taste.
- Parcook Bacon: To ensure crispy bacon, place 8 bacon slices on a microwave-safe plate lined with 4 layers of paper towels. Cover with 2 more layers of paper towels and microwave on high for 2 minutes or until the fat starts to melt but the bacon remains pliable. Repeat with remaining 8 slices.
- Wrap Scallops: Cut each partially cooked bacon slice to fit around one scallop with slight overlap. Wrap each scallop in bacon and secure with a toothpick, then place wrapped scallops on the prepared baking sheet.
- Add Jelly: Spoon 1 teaspoon of hot pepper jelly on top of each bacon-wrapped scallop evenly.
- Broil Scallops: Broil scallops for 4 minutes total, rotating the baking sheet after 2 minutes to ensure even cooking. Scallops are done when the bacon edges are browned, scallops are opaque, and they bounce back slightly when pressed.
- Serve: Transfer the cooked scallops to a serving tray and serve immediately while hot and crispy.
Notes
- Microwaving bacon partially before broiling ensures it crisps without overcooking the scallops.
- You can substitute hot pepper jelly with other flavored jelly like apricot or peach for a milder sweetness.
- Remove the side muscle carefully from scallops as it’s tough and chewy.
- Use toothpicks to secure bacon, making removal easier before eating if desired.
- Broil time can vary depending on the oven, so keep an eye to prevent burning.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 85 mg
