Beef Bacon Wrapped Scallops (Print Version)

Tender sea scallops enveloped in beef bacon topped with garlic butter and fresh herbs.

# What You’ll Need:

→ Seafood

01 - 12 large sea scallops, side muscle removed, patted completely dry

→ Meats

02 - 12 strips beef bacon

→ Garlic Butter

03 - 4 tablespoons unsalted butter
04 - 2 cloves garlic, minced
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon chopped fresh parsley
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Garnish

09 - Lemon wedges
10 - Additional chopped fresh parsley

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Wrap each scallop with a strip of beef bacon, securing with a toothpick. Arrange wrapped scallops seam-side down on the prepared rack.
03 - Bake for 12–15 minutes, turning once halfway through cooking. Continue until bacon is crisp and scallops are opaque and just cooked through.
04 - While scallops bake, melt butter in a small saucepan over medium-low heat. Add minced garlic and cook for 1–2 minutes until fragrant but not browned. Stir in lemon juice, parsley, salt, and pepper. Remove from heat.
05 - Transfer scallops to a serving platter. Drizzle generously with garlic butter sauce. Garnish with lemon wedges and extra parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The combination of velvety scallops and crispy beef bacon creates this incredible texture contrast that keeps everyone reaching for just one more
  • That garlic butter finishes everything with a bright, savory note that makes these feel fancy without actually being complicated
02 -
  • Overcooking scallops turns them rubbery and tragic, so pull them from the oven as soon as they are opaque throughout
  • Beef bacon shrinks less than pork bacon while cooking, which means less wrapping anxiety and more consistent results
03 -
  • Letting scallops sit at room temperature for 20 minutes before wrapping helps them cook more evenly
  • If your toothpicks start to burn, wrap just the exposed ends in a small piece of foil

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