Paleo recipe of the day

Seasoned Sea Scallops Wrapped in Bacon

These Seasoned Sea Scallops Wrapped in Bacon are a zesty variation of a popular party food. There is no limit to the amount of spice you can add to these scallops, as they are a fairly sweet mollusk that can adapt to any flavor! Try wrapping the scallops in pepper-crusted bacon for added spice and crunch.
Yields 1 dozen

12 thick slices nitrate-free bacon
12 large sea scallops
1 teaspoon (5 ml) Homemade Cajun Seasoning (see recipe for Spicy Skewered Shrimp with Pineapple)
1 tablespoon (15 ml) olive oil
1 lemon

1. Preheat the oven to 400°F (200°C).
2. Place bacon slices on a large parchment-lined baking sheet in a single layer (do not overlap). Bake for about 10 minutes, flipping bacon halfway through. Bacon should be only partially cooked, and still pliable. Remove from heat and allow to cool for a few minutes.
3. Coat sea scallops with Cajun seasoning, then wrap each scallop with a bacon slice and fasten with a toothpick.
4. In a large skillet, heat olive oil over medium to medium-high heat. Place bacon-wrapped scallops in the skillet and sear about 4–5 minutes per side, until scallop is cooked through and bacon is crispy. Remove from heat, then slice lemon and squeeze lemon juice over scallops to taste.

More Recipes You'll Love

• SAUTÉED BEEF OVER WATERCRESS
• Cedar-plank chipotle salmon
• GRILLED STEAK

Seasoned Sea Scallops Wrapped in Bacon are the zesty party classic that always vanishes first: sweet, tender sea scallops dusted in Cajun seasoning and hugged in crisp bacon. A quick par-bake keeps the bacon pliable enough to wrap, then a hot skillet crisps everything together. A squeeze of fresh lemon over the top ties it all together.

Pro Tips

• Par-cook the bacon in the oven first — raw bacon won't crisp at the same rate as the scallop cooks, and you'll end up with rubbery seafood.
• Pat the scallops very dry before seasoning so the Cajun spice sticks and the scallops sear rather than steam.
• Leave a little space between scallops in the skillet; crowding drops the pan temperature and softens the bacon.
• Pepper-crusted bacon adds an extra layer of spice and crunch if you want to turn the heat up.
• Squeeze the lemon over the scallops the moment they come out of the pan — the hot bacon fat carries the citrus flavor through every bite.

Frequently Asked Questions

Can I make bacon-wrapped scallops ahead of time?

You can wrap them a few hours ahead and keep them covered in the fridge, then sear straight from cold. Fully cooking them in advance makes the bacon go soft.

Can I cook these in the oven instead of a skillet?

Yes — after par-baking the bacon and wrapping, roast at 425°F for about 12 to 15 minutes until the scallops are opaque and the bacon crisps. Finish under the broiler for a minute if needed.

How do I know when the scallops are done?

They're ready when the center turns from translucent to just opaque and feels gently firm. Overcooking turns them rubbery, so pull them from the heat at the first sign of firmness.

What if I can't find Cajun seasoning?

A quick mix of paprika, garlic powder, cayenne, dried oregano, and a pinch of salt does the job. The scallops are sweet enough to stand up to any boldly spiced rub.

Recipe Card

Stav Kogan

Seasoned Sea Scallops Wrapped in Bacon

Print Recipe Pin Recipe

Servings: 4 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 12 thick slices nitrate-free bacon
• 12 large sea scallops
• 1 tsp Homemade Cajun Seasoning (see recipe for Spicy Skewered Shrimp with Pineapple)
• 1 tbsp olive oil
• 1 lemon

Method

 

1. [object Object]
2. [object Object]
3. [object Object]
4. [object Object]
5. [object Object]
6. [object Object]
7. [object Object]
8. [object Object]

Tried this recipe?

Let us know how it was!