If you don’t have a go-to recipe yet for bacon-wrapped scallops, I would highly recommend trying this recipe. This is my go-to recipe because the scallops are cooked to perfection each time, and it is quick and easy. Also, I personally don’t love using a broiler because of grease splatter and smoke, and this recipe does not call for the broiler.
Note: if you keep reading beyond the scallops recipe you will see the process I follow for the whole meal pictured above. This entire meal takes only 30 minutes (or less) from start to finish.
Preheat the Oven to 425
First, preheat your oven to 425 degrees F, and prepare a foil-lined cookie sheet, with cooking spray.
Prepare the Bacon
Then I prep the bacon. I know you can never really have too much bacon, but in my opinion, it can overpower the scallops if the ratio of bacon to scallops is too high. For this reason, I like to cut each piece of bacon in half lengthwise. This gives you plenty of length to go around the scallop more than once, but cuts the amount of bacon that you need in half.
As an Amazon Associate I earn from qualifying purchases.
Prepare the Glaze
While the bacon cools, use a small-medium size bowl to prepare the glaze. You could choose to skip this step, and or season the scallops as you prefer at this point, but here is what I like to use:
Because we are currently eating “keto”, I like to combine 1/8th cup of melted butter, about a tablespoon or less of lemon juice, a couple teaspoons of minced garlic, a tablespoon (or so) of soy sauce, and another tablespoon (or so) of keto-friendly maple syrup. Feel free to use regular syrup if you are not on a keto diet. I don’t actually measure these out, just combine them to your taste/liking.
Prepare & Wrap Scallops
Lay the scallops out on a couple sheets of paper towels and pat them dry. Sprinkle with salt & pepper. Wrap the bacon around each scallop and secure each with a toothpick.
Glaze the Scallops
Dip both sides of each bacon-wrapped scallop in your sauce, and then place on a lightly greased, foil-lined, cookie sheet.
Note: If you are following the entire meal recipe, stop here and take a few moments to prep the asparagus (directions are included below) as you can bake it at the same time as the scallops.
Bake for 12-15 Minutes
Any longer and the scallops with be overcooked. I usually check them to make sure they are opaque at 12 minutes. My sweet spot in my oven seems to be 13 minutes for perfectly cooked scallops.
Want to Make the Whole Meal?
Oven Baked Asparagus
Since I am already baking, I usually like to bake some asparagus at the same time. This is my favorite way to cook and enjoy asparagus. I simply snap the ends off of each piece where they naturally break, rinse, dry, and then I roll them in a very thin layer of extra virgin olive oil on a foil lined cookie sheet. Season to your liking, but I personally like to just sprinkle some Jane’s Krazy Mixed Up Salt on them and throw them in the oven at 425 for 12-15 minutes (Yes, the same as the scallops) or until they are nice and crispy. I like to give these a roll halfway through baking.
Riced Cauliflower
I never said I was a chef. This one is super easy, and is a great side, especially if you are on the keto diet. If not, maybe you would prefer a real rice? Anyways, I just purchase riced cauliflower out of the freezer section at the supermarket and follow the directions on the package. I like this particular kind because it is already seasoned with lemon and garlic and it pairs really well with the rest of this meal. Cook this while your scallops and asparagus are baking. Once cooked, sprinkle with some salt and pepper and top with soy sauce. Yum! Garnish as you like- I chose to slice a cherry tomato and display as a heart. Enjoy!
