Broiled Bacon-Wrapped Scallops
By America's Test KitchenPublished on July 28, 2009
Yield
Makes 21 to 25 pieces
Ingredients
Before You Begin
When buying scallops, be sure to buy large sea scallops rather than the small bay scallops. Also make sure to remove and discard the side muscle attached to each scallop before using.
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 short 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.
Yield
Makes 21 to 25 piecesIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To achieve a never-fail bacon-wrapped scallops recipe, with crisp bacon and juicy scallops, 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 three pieces (one slice of bacon, then, wrapped six 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 element.
Before You Begin
When buying scallops, be sure to buy large sea scallops rather than the small bay scallops. Also make sure to remove and discard the side muscle attached to each scallop before using.
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 short 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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