Best Raw Scallops On Bacon Recipes

BACON WRAPPED SCALLOPS RECIPE IN THE OVEN

Bacon Wrapped Scallops Recipe In The Oven image

Learn how to cook bacon wrapped scallops in the oven! This delicious scallops and bacon combo with lemon butter sauce needs just 4 ingredients and 10 minutes prep time.

Provided by Maya Krampf

Time 20m

Number Of Ingredients 7

Ingredients

16 large Sea scallops ((thawed in the fridge if frozen; ~1 lb))
2 tbsp Lemon juice
1/2 tsp Garlic powder
1/4 tsp Sea salt
1/8 tsp Black pepper
8 strips Bacon ((cut in half to make shorter pieces))
1/4 cup Lemon butter sauce ((optional))

Steps:

Preheat the oven to the Broil setting. Place an oven-safe rack over a baking sheet.
Pat the scallops dry. Toss the scallops with lemon juice, garlic powder, salt, and pepper.
Arrange the short (halved) bacon slices in a row on a cutting board. Place a scallop at the end of one slice and roll up. Secure with a toothpick and place onto the rack over the baking sheet. Repeat with the remaining scallops and bacon.
Broil 6 inches from the heating element for 5 minutes. Flip the scallops and broil for 4-7 more minutes, until the bacon is crispy.
If desired, drizzle with lemon butter sauce right before serving.

Nutrition Facts : Calories 266 kcal, Carbohydrate 2.4 g, Protein 22.6 g, Fat 18.5 g, SaturatedFat 5.8 g, Cholesterol 29 mg, Sodium 436.9 mg, Fiber 0.1 g, Sugar 0.4 g, ServingSize 1 serving

SCALLOPS WITH BACON

Scallops with Bacon image

Provided by Food Network Kitchen

Categories appetizer

Time 28m

Number Of Ingredients 7

Ingredients

1 package bamboo skewers
1 pound fresh scallops
1/4 pound bacon
2 tablespoons honey
1 tablesoon vinegar
2 tablespoons mustard
2 tablespoons olive oil

Steps:

Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve.

SHRIMP AND SCALLOPS WITH BACON

Shrimp and Scallops with Bacon image

Yield 4 servings

Number Of Ingredients 9

Ingredients

12 raw jumbo shrimp, peeled and deveined (16 to 20 count per pound)
12 raw large sea scallops, trimmed and well drained
Zest and juice of 1 lime
1 tablespoon toasted sesame oil (a generous drizzle)
1 tablespoon grill seasoning, such as McCormick's Montreal Steak Seasoning, or coarse salt and freshly ground black pepper
1 teaspoon hot red pepper flakes
12 slices center-cut or applewood-smoked bacon, cut in half
Toothpicks
3 scallions, very thinly sliced on an angle

Steps:

Preheat the oven to 425°F.
Place the shrimp and scallops in a shallow dish or bowl. Dress the seafood with the lime juice and zest, sesame oil, grill seasoning, and hot red pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp from head to tail, pulling the bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten the bacon in place with toothpicks.
Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow it to drain while the bacon crisps. Bake for 10 to 14 minutes, until the shrimp is pink and curled, the scallops are opaque, and the bacon is crisp. Check after 8 minutes; the shrimp might finish before the scallops.
Arrange the cooked seafood on a platter and sprinkle with chopped scallions.

SEARED SCALLOPS WITH BACON

Seared Scallops with Bacon image

Bacon and scallops are a classic combination. Here, the smoky-and-sweet pairing is used as a savory topping for our Sauteed Zucchini and Wax Beans.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 6

Ingredients

6 slices bacon, cut into 3/4-inch pieces
1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
Salt and freshly ground pepper
2 tablespoons minced shallot, (about 2 shallots)
1 cup white wine
2 tablespoons unsalted butter

Steps:

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.
Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.
Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine; scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops; top with reserved bacon. Serve over ribbon zucchini.