Bacon-wrapped scallops are one of those dishes that wow guests but secretly are so easy to make. With five ingredients—not including salt and pepper—you can make a bite-sized appetizer that will have everyone’s mouth watering. They also make a very elegant seafood entrée when served with potatoes and roasted vegetables.
For this dish, you want big sea scallops, not the tiny bay scallops that you might use in a pasta sauce or soup. Look for the word “dry” in the description—this means they weren't soaked in water, which can make your bacon soggy. This isn't the time to bust out big thick-cut bacon either. The more conventional, thinner bacon is better, as it wraps around the scallop nicely. If you don’t have thyme, finely chopped fresh rosemary would also be wonderful.
Made this? Let us know how it went in the comments below!
dry sea scallops (about 14)
Kosher salt
Freshly ground black pepper
bacon (about 7 strips, not thick-cut)
unsalted butter
clove garlic, smashed
fresh thyme leaves
Lemon wedges, for serving
Olivia is a food stylist, recipe developer & cookbook author living in NYC. Her work has appeared both on the pages of magazines and on billboards in Times Square. Helping people cook with more confidence is her #1 passion.
