When the oil is hot and shimmery, carefully position the scallops, seasoned-side-down, into the pan. 4. Wrap one piece of bacon around each scallop. I add a light sprinkle of lemon to the scallops and serve. 2. The Spruce Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides. A quick and easy recipe for restaurant-quality pan-seared scallops. Use a toothpick to secure the bacon in place so it doesn’t unravel. Step eight. Step 2: Before wrap, the scallops, bake the bacon half done because bacon takes more time for a cook than scallops. Remove the scallops from marinade reserving sauce for basting. Cut the bacon strips in half and wrap the scallops in each half. Perfect Bacon Wrapped Scallop Nutrition Notes. PRO TIP: The key to getting that perfect golden-brown crust is making sure the scallops are completely dry before cooking. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. We browned some diced bacon in the pan in the photo above, then set aside the bacon but left the rendered bacon fat in the pan. Clarified butter may also be used and will bring a rich, full flavor to the dish. Prepare scallops by removing the tough tendons and patting dry. Pan Seared Bacon Wrapped Scallops . 1. Wrap each scallop in a piece of bacon securing with a wood pick. Take each half strip of bacon and wrap the scallops. In a large saute pan over medium-high heat cook the scalloops in batches, about 2 to 3 minutes per side. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add onion and garlic to pan; sauté 3 minutes, stirring frequently. 2. For bacon wrapped scallops, I think pre-cooking bacon part of the way is essential for the best scallops that aren't tough - and bacon that is evenly rendered. Bacon Wrapped Scallop Recipe. Make sure to not group them together too closely. Want more seafood recipes? 7. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. You get a scallop, wrap it in bacon, secure and cook. Add the oil to the pan. 5. Drain the bacon on paper towels and wrap each strip of bacon around a scallop, securing the bacon with toothpicks. Make sure to season your scallops with garlic salt and pepper and cook about 4 minutes a side or until bacon has browned and is crisp. Cook scallops, without moving them until browned, after about 2 minutes. You can reheat the scallops the next day, but you run the risk of overcooking the scallops. In this case, use the skewer to secure the bacon to the scallops by pushing the point through the overlapped bacon, into the scallop and out through the other side of the wrapped scallop. Place the scallops on the preheated grill and cook … ½ lemon. Scallops get very tough when cooked slowly or too long - for the most flavorful scallop meat, cook them hot, and quickly. Transfer to a plate; keep warm. Scallops cook relatively fast. The best way to reheat your scallops is to warm them in a pan over medium heat until the bacon is crisp, which should take 3-4 minutes. Step seven. Set your scallops in the pan in a single layer with a spatula or tongs (be careful, because the butter and oil will spit in a hot pan.) When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops. Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. Leave the skillet on adding apricot sauce, garlic and a dash cracked pepper. Most of this comes from the bacon, as scallops are quite low in fat and calories. 3. Pepper. 6 slices bacon. Let me cut to the chase. I like to cook these scallops in a heavy skillet, so once they are all wrapped in bacon and secured with a toothpick (optional), heat a skillet over medium high heat and add olive oil. Bake the bacon at 350 degrees for 7 to 10 minutes or until the bacon is partially cooked and lightly browned. 5. For pan-frying, a popular way of cooking scallops, you will want to use a vegetable oil with a high smoke point such as safflower , grapeseed or extra virgin olive oil . Before cooking frozen scallops, be sure they are thawed all the way through. The tricky part of cooking scallops, bacon wrapped or otherwise, is not to overcook them. 3. Take the 6 strips of bacon and slice in half. These scallops are the perfect appetizer OR main meal, you can choose whichever you want. Place the bacon in an ungreased baking pan. There are two easy ways to thaw frozen scallops, but first, remove the scallops from their outer packaging. Set the skewered bacon-wrapped scallops down on the bacon sides of the scallop. Par cook the bacon until it has rendered some of its fat but don't let it get crisp. Scallops are best seared / flashed fried in a skillet / fry pan, the speed of cooking lends itself to them being 'wrapped' in 'parma' ham, you still get the bacon taste and the 'ham' will cook in the same time as the scallops. Add the remaining 3 tablespoons butter to the pan and baste the scallops … These scallops are best served fresh from the oven. Place cooked scallops on a plate. 6. Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. (Do not move the scallops as they’re cooking, they won’t get as browned as they should). 6 scallops. Rotate these a few times, always with the bacon side down, until it is browned and crisp. Bring the cream to a boil in a saucepan and then reduce heat. This pan seared bacon wrapped scallops is the most delicious recipe ever. 4. To do this, line a plate or rimmed baking sheet with paper towels, place scallops on top and cover with more paper towels, then press gently to blot liquid. Even with using only half a slice of bacon per scallop, the calories and fat (including saturated fat) content of a small serving of bacon wrapped scallops is high. Another traditional way to serve scallops is bacon wrapped scallops. Push the scallop down from the pointed end toward the handle of the skewer and repeat the process, stacking the scallops until the skewer is full. Reduce heat to medium-high. Prepare scallops by removing the tough tendons and patting dry. Add half of spinach; cook 1 minute, stirring frequently. How do you reheat bacon wrapped scallops? The bacon should be almost cooked through but still pliable. Ingredients: 1. Brush the alder wood smoked maple syrup onto the scallops. Olive oil. The juice from the bacon will help keep them moist, but still, keep a close eye on the scallop. Pan seared bacon wrapped scallops is one of those perfect recipe for your dinner, party, or even appetizer. Sear scallops for 1 minute on both sides and then lower the temperature to medium heat. Replace the foil on the jellyroll pan. Maybe add some sauce or seasoning. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Wrap one piece of bacon around each scallop. Salt. If you have a good deal of time before you need to cook the scallops, you can place the vacuum-sealed package of scallops in a pan or bowl. The bacon should be almost cooked through but still pliable. Use a toothpick to secure the ends of the bacon together and arrange the wrapped scallops on the foil lined pan. 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