Sea scallops wrapped in thin-cut bacon, cooked to synchronize crisp rendered fat with a tender, barely opaque center. Pure bacon and scallop, no filling, no sauce.
U-10 or U-12 size means 10-12 scallops per pound - these are large. Remove the side muscle - it's tough and doesn't cook evenly.
Target internal temp is 115-120°F for tender, barely opaque center. This is not a set-and-forget appetizer. Monitor closely.
Ingredients
Scale
Measurement units
- Large sea scallops, U-10 or U-12 size
- Thin-cut bacon, halved crosswise
- Black pepper, freshly ground
- Wooden toothpicks
Ingredients
Scale
Measurement units
- Large sea scallops, U-10 or U-12 size
- Thin-cut bacon, halved crosswise
- Black pepper, freshly ground
- Wooden toothpicks
Instructions
Prepare the scallops
Prepare the scallops
Prepare the bacon
Prepare the bacon
Wrap the scallops
Wrap the scallops
Season lightly
Season lightly
Preheat the oven
Preheat the oven
Arrange for baking
Arrange for baking
Equipment: rimmed baking sheet
Bake with turn
Bake with turn
Doneness check (mandatory)
Doneness check (mandatory)
Rest and serve
Rest and serve
Before you cook
Cook notes
- • U-10 or U-12 size means 10-12 scallops per pound - these are large.
- • Remove the side muscle - it's tough and doesn't cook evenly.
- • Target internal temp is 115-120°F for tender, barely opaque center.
- • This is not a set-and-forget appetizer. Monitor closely.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?