Pan seared bacon wrapped scallops is one of those perfect recipe for your dinner, party, or even appetizer. (Do not move the scallops as they’re cooking, they won’t get as browned as they should). Wrap one piece of bacon around each scallop. Place the scallops on the preheated grill and cook … Most of this comes from the bacon, as scallops are quite low in fat and calories. Scallops cook relatively fast. Replace the foil on the jellyroll pan. Add scallops to drippings in pan; cook 2 1/2 minutes on each side or until done. Bacon wrapped scallops, in theory, are very simple. This pan seared bacon wrapped scallops is the most delicious recipe ever. Drain the bacon on paper towels and wrap each strip of bacon around a scallop, securing the bacon with toothpicks. Bacon wrapped scallops are drenched in a quick and easy butter garlic sauce then baked to seafood perfection! Prepare scallops by removing the tough tendons and patting dry. Leave the skillet on adding apricot sauce, garlic and a dash cracked pepper. When foaming of mixture has subdued, and the pan is just starting to smoke, add scallops. 4. Take each half strip of bacon and wrap the scallops. The bacon should be almost cooked through but still pliable. Olive oil. Let me cut to the chase. Make sure to season your scallops with garlic salt and pepper and cook about 4 minutes a side or until bacon has browned and is crisp. Make sure to not group them together too closely. 3. 1. The bacon should be almost cooked through but still pliable. For pan-frying, a popular way of cooking scallops, you will want to use a vegetable oil with a high smoke point such as safflower , grapeseed or extra virgin olive oil . Cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Sprinkle scallops evenly with 1/4 teaspoon salt and 1/8 teaspoon pepper. Want more seafood recipes? Add the oil to the pan. Wrap one piece of bacon around each scallop. Before cooking frozen scallops, be sure they are thawed all the way through. These scallops are best served fresh from the oven. In a large saute pan over medium-high heat cook the scalloops in batches, about 2 to 3 minutes per side. Push the scallop down from the pointed end toward the handle of the skewer and repeat the process, stacking the scallops until the skewer is full. Another traditional way to serve scallops is bacon wrapped scallops. These scallops are the perfect appetizer OR main meal, you can choose whichever you want. There are two easy ways to thaw frozen scallops, but first, remove the scallops from their outer packaging. Wrap each scallop in a piece of bacon securing with a wood pick. Step eight. You get a scallop, wrap it in bacon, secure and cook. Bring the cream to a boil in a saucepan and then reduce heat. 2. 6 scallops. 5. For bacon wrapped scallops, I think pre-cooking bacon part of the way is essential for the best scallops that aren't tough - and bacon that is evenly rendered. Bacon Wrapped Scallop Recipe. Bake the bacon at 350 degrees for 7 to 10 minutes or until the bacon is partially cooked and lightly browned. Brush the alder wood smoked maple syrup onto the scallops. Ingredients: 1. I add a light sprinkle of lemon to the scallops and serve. 6 slices bacon. Set your scallops in the pan in a single layer with a spatula or tongs (be careful, because the butter and oil will spit in a hot pan.) Step 2: Before wrap, the scallops, bake the bacon half done because bacon takes more time for a cook than scallops. ½ lemon. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. A quick and easy recipe for restaurant-quality pan-seared scallops. Prepare scallops by removing the tough tendons and patting dry. Maybe add some sauce or seasoning. The best way to reheat your scallops is to warm them in a pan over medium heat until the bacon is crisp, which should take 3-4 minutes. Place scallops on a rack in broiling pan. Clarified butter may also be used and will bring a rich, full flavor to the dish. Add onion and garlic to pan; sauté 3 minutes, stirring frequently. Pan Seared Bacon Wrapped Scallops . Cooking scallops require a smoking-hot pan so that the scallops actually sear rather than steaming in their own juices. Transfer to a plate; keep warm. PRO TIP: The key to getting that perfect golden-brown crust is making sure the scallops are completely dry before cooking. Even with using only half a slice of bacon per scallop, the calories and fat (including saturated fat) content of a small serving of bacon wrapped scallops is high. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. 3. Pepper. Rotate these a few times, always with the bacon side down, until it is browned and crisp. How do you reheat bacon wrapped scallops? Perfect Bacon Wrapped Scallop Nutrition Notes. Place the bacon in an ungreased baking pan. If you have a good deal of time before you need to cook the scallops, you can place the vacuum-sealed package of scallops in a pan or bowl. Use a toothpick to secure the bacon in place so it doesn’t unravel. Set the skewered bacon-wrapped scallops down on the bacon sides of the scallop. To cook scallops, simply heat a broad frying pan over medium-high heat. Par cook the bacon until it has rendered some of its fat but don't let it get crisp. We browned some diced bacon in the pan in the photo above, then set aside the bacon but left the rendered bacon fat in the pan. Scallops get very tough when cooked slowly or too long - for the most flavorful scallop meat, cook them hot, and quickly. Wrapping scallops in a slice of bacon gives you a hearty salty crunch that pairs incredibly with the sweeter and softer texture of the scallops. You can reheat the scallops the next day, but you run the risk of overcooking the scallops. 6. Step 3: Wrap the scallop with a half-done slice of bacon and locked with a toothpick. Take the 6 strips of bacon and slice in half. Add the remaining 3 tablespoons butter to the pan and baste the scallops … The tricky part of cooking scallops, bacon wrapped or otherwise, is not to overcook them. Butter. Remove the scallops from marinade reserving sauce for basting. Flip the scallops and cook on the scallop side for 3 to 4 minutes, or until opaque. Sear scallops for 1 minute on both sides and then lower the temperature to medium heat. In this case, use the skewer to secure the bacon to the scallops by pushing the point through the overlapped bacon, into the scallop and out through the other side of the wrapped scallop. Scallops are best seared / flashed fried in a skillet / fry pan, the speed of cooking lends itself to them being 'wrapped' in 'parma' ham, you still get the bacon taste and the 'ham' will cook in the same time as the scallops. 7. Cook on each side 3 minutes or until they get a nice brown sear. Cook scallops, without moving them until browned, after about 2 minutes. Add half of spinach; cook 1 minute, stirring frequently. I like to cook these scallops in a heavy skillet, so once they are all wrapped in bacon and secured with a toothpick (optional), heat a skillet over medium high heat and add olive oil. 4. Salt. Cut the bacon strips in half and wrap the scallops in each half. When the oil is hot and shimmery, carefully position the scallops, seasoned-side-down, into the pan. Place cooked scallops on a plate. 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