Scallops and Bacon! Two fabulous ingredients that marry so nicely together. Here’s my take on the traditional recipe for Bacon Wrapped Scallops. My version brings the sweet, and the heat. This is a great recipe for a dinner or holiday party. Your guests will love. So, be sure to make extra!
Local to Charlotte? Head on over to The Carolina Meat & Fish Co. and ask for a pound of dry-packed scallops and thick-cut bacon. If you have one, use a cast iron pan! The sear and caramelization that a cast iron pan gives these Bacon Wrapped Scallops is sheer perfection.
So one of my pet peeves when eating Bacon Wrapped Scallops is that the bacon is never crispy enough. Given that, using my techniques, I can assure you, super crispy bacon on the outside, with a tender scallop inside.
HOW TO PREPARE BACON WRAPPED SCALLOPS
Heat a cast iron pan to medium. Mix the brown sugar, chili powder and cayenne together on a flat surface. Place your bacon in the pan and fry for about two minutes each side. While the bacon is frying, rinse your scallops, pat super dry with a paper towel and sprinkle with black pepper.
Let’s talk scallops for a minute. As mentioned earlier, be sure to use only dry-packed scallops. Dry-packed will not lose volume (or very little) during the cooking process. Wet-packed scallops typically shrink to half the size once cooked. Additionally, as you are rinsing the scallops, you may notice a piece of muscle on the side. This is called the foot. The foot is what is attached to the shell. I highly recommend removing this piece as it has the tendency to become tough and chewy when cooked.
Sprinkle the sugar mixture on one side of the bacon and allow to cook for about another minute. Flip. Do the same with the other side. At this point, the bacon should start to become crispy, but yet still pliable. You want the bacon to be flexible enough to wrap around the scallop and not too crispy as to break.
Remove the bacon from the pan, allow to cool just enough to handle. Wrap one piece of bacon (depending on the size of the scallop, you may have to cut the bacon to fit) around a scallop and secure the end with a mini skewer. Add a second skewer in the middle for added security. NOTE: Do NOT cut the bacon prior to frying.
Place the bacon wrapped scallops back in the cast iron pan and sear on both sides. This should take about two minutes, or less, per side. You will notice the scallop start to brown and caramelize perfectly. Garnish with the fresh parsley and ENJOY!
Love bacon? Click here for my recipe for Candied Bacon. A definite crowd pleaser!
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