Name: Broiled Bacon-Wrapped Scallops
Total time: 35 min
Ingredients: 6 slices bacon; ¼ teaspoon salt; ⅛ teaspoon ground black pepper; Pinch cayenne pepper; 24 large sea scallops (about 1 pound); 2 tablespoons minced fresh chives

Time

35 min

Yield

Makes 21 to 25 pieces

Why This Recipe Works

To achieve a never-fail bacon-wrapped scallops recipe, with crisp bacon and juicy shrimp, we found extra-large sea scallops were the best bet. A whole slice of bacon wrapped multiple times around the scallop overpowered the seafood’s delicate flavor, so we halved bacon slices lengthwise, and then cut each slice into two equal pieces (one slice of bacon, then, wrapped four scallops). If we wanted the two components to be at their peak in our bacon-wrapped scallop recipe, we realized we’d have to parcook the bacon. Broiling and sautéing it was messy and inaccurate, but the microwave proved perfect. Once the bacon was cool enough to handle, we pinned each slice around the seasoned scallops and broiled them roughly six inches from the broiler element.

Equipment

Rimmed Baking Sheet

Instructions

Cook along with these step-by-step instructions

Adjust an oven rack 6 inches from the broiler element and heat the broiler. Line a broiler-pan bottom with foil and top with the slotted broiler-pan top.

Slice each piece of bacon lengthwise into two, long thin strips, then cut each strip into two equal pieces (you should have a total of 24 bacon pieces). Spread the bacon pieces out over 4 layers of paper towels on a microwave-safe plate, then cover with 2 more layers of paper towels. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, 1 to 2 minutes.

Meanwhile, place the scallops in a medium bowl. Sprinkle the salt, pepper, and cayenne over the scallops and toss to coat.

Wrap a piece of the microwaved bacon around the center of each scallop, and place on the broiler-pan top, pinning the bacon ends underneath the scallop. Broil until the scallops are pink and the edges of the bacon are brown, spinning around the broiler pan halfway through cooking, 3 to 4 minutes. Skewer the scallop and bacon with toothpicks, transfer to a serving platter, and sprinkle with the chives. Serve immediately.

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Recipe FAQs

Is it necessary to par-cook the bacon? It’s going to cook in the oven with the scallops.

Answered by Christie

Editorial Director, Classes

Scallops cook much faster than bacon does, making a greasy problem when starting them both from their raw state. To even out the timing, we par-cook the bacon in the microwave. This has the added benefit of rendering some of the bacon fat ahead of time for less-greasy results. From there the par-cooked bacon is still pliable and easy to wrap around the scallops. A quick stint under the broiler cooks the scallop just as the bacon is nicely crisped.

I forgot to cut the bacon into portions and had the scallops double wrapped. The bacon turned out flabby and greasy.

Answered by Sarah

Instructor, ATK Classes

While most people would agree with the theory that more bacon is better, in this case it is not. The reason we cut the bacon strips crosswise is so that the strips wrap around the scallop just once with a small overlap. This detail is important because too many layers of bacon around the scallop mean the bacon can’t crisp properly, and the scallop cooks unevenly. If your scallops are larger or smaller than what we call for in the recipe, par-cook the bacon first, then determine what size to cut it so that it wraps around the scallops once with a small overlap.

I accidentally bought bay scallops. Can I still use them for this recipe?

Answered by Sarah

Instructor, ATK Classes

Larger sea scallops are appropriate for this dish as they take long enough to cook under the broiler that the bacon can crisp up nicely. Bay scallops are smaller, making the time it takes to cook the scallop and crisp the bacon inconsistent. The smaller scallop will cook much too fast, leaving the bacon soft and undercooked. I would use those bay scallops in a different recipe.

Broiled Bacon-Wrapped Scallops

Recipe By America's Test Kitchen

Time

Yield

Why This Recipe Works

Ingredients

Equipment

Rimmed Baking Sheet

Instructions

Cook along with these step-by-step instructions

Ask ATK

Have a Question?

Recipe FAQs

Answered by Christie

Answered by Sarah

Answered by Sarah

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