Bacon Wrapped Scallops
I bought my favourite Canadian scallops during CNY but I have been using them rather stingily for hot pots. I don’t often spurge on premium ingredients but when I do, I want to make sure my money is well-spent :P So I made these pan-seared bacon-wrapped scallops beauties instead which is more satisfying in terms of both aesthetics and taste. Now these scallops are definitely worth my money spent ;)
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I wrapped each scallop with a strip of bacon (cut to size) and sear them on a hot pan. The scallops are cameralised on the outside, drawing out the scallop’s natural umami flavours. The juices within are also sealed in, so the scallops are tender and retain at least 3/4 of their size after cooking. With the savoury bacon, there is no need for any salt or seasonings. These will make for a lovely appetizer, a side dish with pasta, or a low-carb (LCHF) meal when served atop a bed of salad. It’s also a romantic dish to cook & impress your loved ones (but make sure you practise first hehee).
Step-by-Step Photos
Pat the scallops as dry as possible with paper towels. You can also air-dry them on an uncovered plate in the fridge. Dry scallops = better searing (caramelisation) effect.
Cut each bacon strip to half lengthwise (adjust accordingly to the size of scallops you are using). Then wrap each scallop with the bacon. If there are any odd-sized leftover bacon scraps, dice and use them for cooking other dishes, such as kale with bacon or bacon garlic pasta. Tip: If you find the scallop too salty, cut a shorter strip next time, according to taste.
Secure each scallop with a toothpick.
Traditionally, one uses cast-iron pan for perfectly seared scallops but I’ve always used a non-stick pan with good results. Grease a pan with olive oil on medium high until the oil is hot and you see the first sign of smoking. Add the bacon-wrapped scallops to the hot pan, leaving some space between each scallop. You should hear a sizzling sound once the scallop enter the pan. Tip: You can press the scallop with a spatula now and then to make sure it makes full contact with the pan.
Once on the pan don’t touch them unnecessarily. Cook on one side until you see a brown crust peeking out from its underside, then flip the scallops over and cook the other side.
Garnish with parsley and black pepper. You can serve them with the toothpicks on …
… or remove the toothpicks. Enjoy!~
Bacon Wrapped Scallops Recipe
For best results, use large or jumbo-sized scallops for this recipe (at least 50 grams each).
Leftover scraps of bacon can be diced and sauteed in the pan to make crispy fried bacon.
Check out the step-by-step photos and more tips on the previous page.
Ingredients:
- 6 large scallops* thawed if using frozen
- 1 tbsp olive oil
- freshly cracked black pepper to taste
- dried parsley flakes for garish; optional
- pea shoots for garnish; optional
- lemon wedges
*you can cook as many scallops as you like, just don’t over-crowd the pan at any one time. If you have more scallops, cook in 2 or more batches accordingly.
You also need
- kitchen paper towels
- wooden toothpicks
Directions:
- Prep the scallops by patting them as dry as possible with kitchen paper towels.
- Wrap the scallops. Cut each bacon strip to about half lengthwise (adjust accordingly to the size of your scallops). Wrap each scallop with the bacon and secure with a toothpick.
- Pan-sear the scallops. Gease a pan with olive oil and heat on medium high until the oil is hot and you see the first sign of smoking. Add the bacon wrapped scallops to the hot pan, giving some space between each scallop. You should hear a sizzling sound once the scallop enter the pan. Let the scallops cook on one side without touching them, until you see a brown crust peeking out from its underside, about 3 minutes. Flip the scallops over and cook until nicely seared on the other side, about 2 minutes.
- Garnish & serve. Remove toothpicks (optional). Season with freshly cracked black pepper and garnish with parsley/pea shoots. Serve the seared scallops straight in the pan or on serving plates with lemon wedges.
Recipe for quick sauce (optional)
You can make a quick sauce by adding 2 tbsp dry white wine (such as sauvignon blanc) and stirring with a spatula to deglaze the pan. Then add 20 grams of butter and 4 drops of lemon juice. Scoop the buttery sauce over the scallops. You can also add spinach leaves to soak up the remaining scallop sauce in the pan.