Bacon-Wrapped Wild Scallops
Nathan Michael & Julia Flowers
4
15 minutes
25 minutes
480
American
Appetizers
Sweet, delicate wild scallops get an irresistible upgrade with the smoky richness of SRF Bacon. The bacon is partially rendered before wrapping, allowing it to crisp beautifully in the skillet without overcooking the scallops. Finished with fresh thyme and a squeeze of lemon, these are the kind of bite-sized appetizers that disappear almost as quickly as they hit the table.
Ingredients
1 package SRF Kurobuta Bacon
2 packages SRF Wild-Caught Atlantic Scallops
Kosher salt & freshly ground black pepper
2 teaspoons olive oil
Fresh thyme, for garnish
Lemon wedges, for serving
Toothpicks, for securing
Directions
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Preheat the oven to 375°F.
Line a baking sheet with parchment paper and arrange the bacon slices in a single layer. Bake for approximately 15 minutes, until the bacon has rendered but remains soft enough to wrap around the scallops. Remove from the oven and allow to cool enough to handle.
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Meanwhile, pat the scallops completely dry with paper towels. Season generously with kosher salt and freshly ground black pepper.
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Once the bacon is cool enough to handle, wrap one slice around each scallop and secure with a toothpick. If the bacon is too long and overlaps excessively, trim it after securing or slice it in half lengthwise before wrapping.
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Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat for another minute
Working in batches, add the bacon-wrapped scallops to the skillet. Cook for approximately 2 minutes per side, or until the bacon is browned and the scallops have developed a golden sear.
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Transfer the scallops to a paper towel-lined plate to drain briefly, then arrange on a serving platter. Garnish with fresh thyme and serve with lemon wedges for squeezing just before serving.