Wild sea scallops are a treat in and of themselves. Wrap them in crispy, salty bacon and you have yourself an incredibly decadent morsel of goodness. Before we get too far into this, let’s talk about our scallops, shall we? Sizzlefish wild sea scallops are a low-calorie source of protein. They provide a surprisingly high amount of omega-3s, as well as important vitamins and minerals like vitamin B12 (which can help prevent anemia, depression, fatigue and memory problems), selenium (which acts as an antioxidant), and zinc (which helps to maintain a healthy immune system). These are all so perfect for starting the year on a vitamin rich diet, right? Right!
Now let’s get into these perfectly crispy on the outside, creamy on the inside flavorful bites. If you think a recipe like this is too difficult to take on, you are mistaken. This recipe can not be simpler to make. Not only that, but you should know by now how much we love recipes that can either be eaten as a light bite before a full meal or can be part of the meal. We absolutely love flexibility and that is exactly what you get with this recipe. We served our bacon wrapped scallops with a bed of fresh herb mixed greens and a fresh squeeze of lemon juice. However, they would be such a show stopper as the appetizer to a delicious meal too!
8 Sizzlefish Wild Sea Scallops
1 TBSP Olive Oil
Freshly Ground Black Pepper, to taste
Salt, to taste
¼ tsp Garlic Powder
¼ tsp Paprika
8 Slices Bacon
Preheat oven to 425°F.
Line a baking sheet with foil and place a wire rack on top. Set aside.
Using a paper towel, pat the scallops dry and remove the side muscles.
Next toss the scallops with olive oil to evenly coat. Season the scallops with salt, pepper, garlic powder and paprika.
Place a large skillet over medium heat. Place the bacon in the pan, working in batches if needed. Partially cook the bacon. This will take only a couple of minutes on each side. You are not looking for color on the bacon, just slightly cooking so it crisps in the oven.
Once the bacon has cooked partially, remove the slices from the pan and place on a plate lined with a paper towel. Allow to cool slightly.
Next, wrap each scallop with a slice of bacon, overlapping slightly, cutting off any excess bacon. Insert a toothpick through the bacon ends and scallop to secure the bacon onto the scallops. Repeat this with remaining scallops.
Arrange scallops on the wire rack, giving each scallop some room to allow the bacon to crisp. Place the extra bacon on the rack.
Bake 15 minutes or until the scallops cook through and the bacon is crisp. Serve hot as an appetizer or on a bed of mixed greens.
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January 17, 2022
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