Beef Bacon Wrapped Scallops (Printable)
Savory scallops wrapped in beef bacon, oven-roasted and topped with zesty lemon butter sauce.
# What You Need:
→ Seafood
01 - 8 large sea scallops, cleaned and patted dry
→ Meats
02 - 8 slices beef bacon
→ Seasonings
03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp smoked paprika (optional)
→ Lemon Butter Sauce
06 - 3 tbsp unsalted butter
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Season scallops on all sides with salt, pepper, and smoked paprika if using.
03 - Wrap each scallop tightly with a slice of beef bacon, securing with a toothpick through the side.
04 - Place wrapped scallops on the wire rack. Bake for 12–15 minutes, turning halfway, until beef bacon is crisp and scallops are just opaque.
05 - Melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in lemon zest and juice, then remove from heat. Mix in chopped parsley.
06 - Remove toothpicks from scallops. Arrange scallops on a platter and drizzle with lemon butter sauce. Serve immediately.
# Expert Tips:
01 -
- The beef bacon brings this incredible smoky depth that regular pork bacon just cant match
- These come together in under 30 minutes but look like something from a high end restaurant
- That lemon butter sauce is the kind of thing youll want to put on everything
02 -
- Patting scallops completely dry is the difference between restaurant quality and sad steaky seafood
- The wire rack method is what keeps the bacon crispy instead of soggy
- Remove from heat as soon as the scallops turn opaque, theyll keep cooking on the plate
03 -
- The bacon should overlap slightly when wrapping to ensure full coverage
- If your scallops are different sizes, group them by size on the pan so they cook evenly