Description
This bacon wrapped scallops recipe features large sea scallops wrapped in crispy bacon and topped with sweet and spicy hot pepper jelly. Broiled to perfection, these scallops are tender and flavorful, making a perfect appetizer or elegant main course.
Ingredients
Scale
Seafood
- 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
- Prepare the Oven and Baking Sheet: 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 the Scallops: Remove the side muscle attached to each scallop, trimming scallops to uniform size if necessary. Pat them dry thoroughly with paper towels and place on a plate. Season all scallops evenly with kosher salt.
- Parcook the Bacon: Lay 8 slices of bacon on a microwave-safe plate lined with 4 layers of paper towels. Cover with 2 additional layers of paper towels and microwave on high for 2 minutes or until the bacon fat begins to melt but the bacon remains pliable. Repeat with the remaining 8 slices. This step ensures the bacon crisps properly during broiling without being undercooked inside.
- Wrap the Scallops: Cut each bacon slice to size so it wraps around one scallop with a slight overlap to secure with a toothpick. Wrap each scallop individually and place them on the prepared baking sheet.
- Add Pepper Jelly: Spoon 1 teaspoon of hot pepper jelly on top of each bacon-wrapped scallop to add a sweet and spicy glaze.
- Broil the Scallops: Broil the scallops for 4 minutes, rotating the baking tray halfway through after 2 minutes for even cooking. The scallops are done when the bacon edges are browned and crispy, and the scallops are opaque and slightly springy to the touch.
- Serve: Transfer the scallops to a serving tray and serve immediately while hot and flavorful.
Notes
- Removing the side muscle from scallops improves texture and presentation.
- Parcooking the bacon prevents undercooked bacon inside while allowing it to crisp during broiling.
- You can substitute regular pepper jelly with jalapeño or other flavored pepper jelly for different spice levels.
- Serve immediately for best texture; scallops lose their tenderness if left to sit.
- Use toothpicks to secure bacon ends and remove before serving for safe eating.
Nutrition
- Serving Size: 4 scallops
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 24 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 18 g
- Cholesterol: 55 mg
