Want to nail your next dinner party? You need to know how to make bacon-wrapped scallops! Our Test Kitchen-approved recipe comes together in four simple steps, and you won’t want to miss out on how bacon’s salty bite can complement a succulent scallop. Plus, bacon appetizers are everyone’s favorite.
Bacon-Wrapped Scallops Recipe
Making this recipe is an achievable task in your home kitchen. Follow our steps below so you can impress your guests as soon as the evening starts.
Ingredients
- 8 bacon strips
- 16 sea scallops (about 2 pounds), side muscles removed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons olive oil
- Chopped fresh parsley
Directions
Step 1: Partially cook bacon
Place a large, nonstick skillet on the stovetop. Lay down bacon strips in your skillet and cook over medium heat until only partially baked and not crisp, about 8 minutes. Take the bacon off the heat and lay them down on a paper towel-lined plate to drain and cool.
Step 2: Wrap bacon around scallops
Cut each bacon strip in half lengthwise. Take one bacon half, wrap it around one scallop and secure with a toothpick. Season each bacon-wrapped scallop with salt and pepper.
Editor’s Tip: Before wrapping scallops with bacon, pat each scallop completely dry with a paper towel so it’s not too slippery.
Step 3: Sear bacon-wrapped scallops
Wipe your nonstick skillet clean. Place the skillet over medium-high heat and add oil. Once hot, add bacon-wrapped scallops in batches, gently pressing them down as you would when searing any other meat to achieve even browning. Cook for 3-4 minutes on each side until the scallops are firm and opaque.
Editor’s Tip: To promote browning, be sure not to overcrowd your pan. This will only steam the scallops and bacon, not sear them.
Step 4: Garnish and serve
Remove from heat and discard the toothpicks. Arrange the bacon-wrapped scallops on your favorite tray and sprinkle with parsley. If these are part of a main course, we recommend serving them alongside grilled asparagus or an arugula salad. For a wine pairing, you can’t go wrong with a glass of albariño, sauvignon blanc or chardonnay!
Bacon-Wrapped Scallops FAQs
Scallops are notoriously finicky to cook, so it’s normal to have a few questions in order to get it right the first time. Below are the most common questions about bacon-wrapped scallops.
How long do you cook bacon-wrapped scallops?
Bacon-wrapped scallops cook for a total time of about 14-16 minutes. It usually takes around 8 minutes to par-cook the bacon and 6-8 minutes to cook the bacon-wrapped scallops.
Do you use fresh or frozen scallops?
The decision to buy fresh or frozen seafood depends on where you live. If you’re near the ocean, purchase locally-caught fresh scallops for this recipe. If you live in a land-locked area, then frozen scallops are your best bet. Seafood is something we often recommend buying frozen!
Should you rinse fresh scallops before cooking?
No, you do not need to rinse fresh scallops. In fact, we don’t recommend washing any meat before cooking. Just make sure you cook the scallops to their food-safe temperature.
Can you bake bacon-wrapped scallops?
Yes! Preheat your oven to 425°F. Place bacon on a parchment-lined sheet tray and par-bake for about 8-10 minutes. When baking the assembled bacon-wrapped scallops, place them on a parchment-lined sheet tray and bake at 425° until scallops are opaque, about 8-11 minutes.
Hors d’Oeuvres Recipes for Your Next Party
1 / 50
Cucumber Party Sandwiches
This is one of my favorite easy hors d'oeuvres. We have lots of pig roasts here in Kentucky, and these small sandwiches are perfect to serve while the pig is roasting. —Rebecca Rose, Mount Washington, Kentucky
Shrimp in Phyllo Cups
I almost didn’t make these appetizers for last year’s Christmas party because I was running out of time, but I knew they’d be a tasty hit. Simple to make, the cups have few ingredients and look beautiful on the plate—very gourmet! This turned out to be one of the night’s favorites, and they just flew off the plate. —Terri Edmunds, Naperville, Illinois
Cranberry Endive Hors d'Oeuvres
You can pack a lot of flavor into elegant hors d'oeuvres just by using the right combination of ingredients. I created this blue cheese filling for a holiday gathering and everyone loved it. —Margee Berry, White Salmon, Washington
Meatballs with Chimichurri Sauce
This South American condiment, featuring fresh cilantro and parsley, is more than just a sauce for tossing with meatballs. You’ll want plenty for extra dipping. —Amy Chase, Vanderhoof, British Columbia
Cheese-Stuffed Cherry Tomatoes
"They're easy to fix as an appetizer or salad," says Mary Lou, a Florida native. "It's impossible to eat just one."
Brie Appetizers with Bacon-Plum Jam
Among my friends I'm known as the pork master, because I love to cook just about every cut there is. These appetizers combine soft, mild Brie cheese with a sweet-sour bacon jam that has a touch of Sriracha sauce. —Rick Pascocello, New York, New York
Cranberry-Fig Goat Cheese Crostini
The blend of flavors in the crostini makes for absolutely scrumptious hors d'oeuvres. —Barbara Estabrook, Rhinelander, Wisconsin
Cheese Puffs
"I found this recipe in one of my mother’s old cookbooks and updated the flavor by adding cayenne and mustard," recalls Jamie Wetter of Boscobel, Wisconsin. "Tasty and quick for this busy season, these tender, golden puffs go together in minutes and simply disappear at parties!"
Bacon-Encased Water Chestnuts
My husband and I do lots of entertaining and always start off with appetizers like these tempting morsels.—Midge Scurlock, Creston, Iowa
Sweet Pea Pesto Crostini
I made a healthier spin on my favorite celebrity chef’s recipe by subbing in vegetable broth for some of the oil and going easy on the cheese. To top crostini, use this recipe for a pastelike pesto. For use on pasta, add more broth for a saucelike consistency. —Amber Massey, Argyle, Texas
Asparagus Wraps
Asparagus makes lovely finger food, especially wrapped in pastry and tasty filling. Easily assembled, it’s perfect for weeknight noshing or something a little fancier for entertaining. —Linda Hall, Evington, Virginia
Rustic Tuscan Pepper Bruschetta
If you love sweet red, yellow and orange peppers, pair them with fresh mint for a cold kitchen appetizer. Marinate for up to one hour before assembling. —Noelle Myers, Grand Forks, North Dakota
Rosemary Veal Meatballs
These savory appetizer meatballs, seasoned with rosemary and garlic, get a touch of sweetness from chopped golden raisins. They will be a hit at your next gathering. —Rhonda Maiani, Chapel Hill, North Carolina
Best Deviled Eggs
Herbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Pumpkin Pinwheels
Cream cheese, mozzarella and roasted red peppers make these pumpkin-shaped pinwheels devilishly delicious. They were a hit at my last Halloween party. —Anndrea Bailey, Huntington Beach, California
Artichoke Phyllo Cups
I wanted to create a bite-sized version of rich, creamy artichoke dip. These adorable phyllo cup appetizers were a total success! —Neel Patel, Champaign, Illinois
Crumb-Topped Clams
In my family, it wouldn't be Christmas Eve without baked clams. They're easy to make and always a hit. —Annmarie Lucente, Monroe, New York
Shrimp Salad Appetizers
These refreshing hors d'oeuvres have gained a big following since a friend shared her family recipe with me. My son says it best: The celery and shrimp are so good together. —Solie Kimble, Kanata, Ontario
Seafood-Stuffed Mushrooms
Ever since I found this hors d'oeuvres recipe in a magazine years ago, these seafood-stuffed mushrooms have been making my family and friends merry every Christmas. —Harriet Stichter, Milford, Indiana
Patatas Bravas
Patatas bravas (which means "spicy potatoes") is the ultimate Spanish comfort food. Served tapas-style, the crispy potatoes and smoky sauce are difficult to resist. Add a drizzle of garlic aioli for a richer flavor. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Grilled Nectarine & Cheese Crostini
At our house, we love the summer tastes of sweet grilled nectarines and fresh basil over goat cheese. I can usually find all the ingredients at the farmers market. —Brandy Hollingshead, Grass Valley, California
Smoky Bacon Wraps
These cute little sausage and bacon bites are finger-licking good. They have a sweet and salty taste that's fun for breakfast or as an appetizer. —Cara Flora, Kokomo, Indiana
Brie-Leek Tartlets
My family is picky, but everyone loves these little bites. I make dozens of them at a time because they're gone the second I turn my back. —Colleen MacDonald, Port Moody, British Columbia. Check out this quick and easy pumpkin baked brie recipe.https://www.tasteofhome.com/wp-content/uploads/2018/01/Smoked-Pimiento-Cheese-Crostini_EXPS_THCA18_196800_D11_03_7b.jpg?resize=180,180 180w, https://www.tasteofhome.com/wp-content/uploads/2018/01/Smoked-Pimiento-Cheese-Crostini_EXPS_THCA18_196800_D11_03_7b.jpg?resize=10,10 10w" title="Smoked Pimiento Cheese Crostini" width="640">
source https://www.tasteofhome.com/article/bacon-wrapped-scallops/
Smoked Pimiento Cheese Crostini
Pimiento cheese has long been a favorite in our family, so these bite-sized hors d'oeuvres are a treat! I add Worcestershire sauce and hot sauce to give them a little kick. Caramelized onions create another layer of flavor. You can make the cheese and onions three to five days in advance; they store well. If you need to save time, you can use premade jalapeno pimiento cheese. —Caitlyn Bunch, Trenton, GeorgiaParty Pesto Pinwheels
I took a couple of my favorite recipes and combined them into these delicious hors d'oeuvres. The colorful and impressive snacks come together easily with refrigerated crescent roll dough, prepared pesto sauce and a jar of roasted red peppers. —Kathleen Farrell, Rochester, New York
Mushroom Puff Pastry Hors d'Oeuvres
These mushroom puff pastry bites make the perfect finger food. I even freeze them for a quick appetizer for unexpected guests. — Marion Ruzek, Jeffersonville, IndianaShrimp Tart Hors d'Oeuvres
Fill mini tart shells with a cream cheese mixture, then top with seafood sauce and shrimp for a picture-perfect look and delightful taste. This recipe makes a fantastic appetizer, and several make a fast, light meal. —Gina Hutchison, Smithville, MissouriCilantro Tomato Bruschetta
This is an easy tomato appetizer that all of my family and friends love. The garden-fresh ingredients capture summer and meld together for a delightful hors d’oeuvre recipe that goes well with many different main dishes. —Lisa Kane, Milwaukee, WisconsinBacon Cream Cheese Pinwheels
It's hard to resist a crescent roll, bacon and cream cheese in one bite! Kids, friends, everyone will scarf these cream cheese pinwheels down. Now I bake a double batch whenever we have a get-together. —Krista Munson, Sharpsburg, KentuckyPork Satay
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. —Taste of Home Test KitchenSpinach-Artichoke Stuffed Mushrooms
I used this recipe when I was in a culinary-arts program and had to prepare an entire buffet by myself. It’s an impressive party appetizer yet goes together so easily. —Amy Gaisford, Salt Lake City, UtahCrisp Caraway Twist Hors d'Oeuvres
This appetizer is always a hit when I serve it on holidays or special occasions. The flaky cheese-filled twists (made with convenient puff pastry) bake to a crispy golden brown. When our big family gets together, I make two batches of these hors d'oeuvres. —Dorothy Smith, El Dorado, ArkansasShrimp Corn Cakes with Soy Mayo
Feel free to add hot sauce to the dip that accompanies these savory corn cakes. —Katty Chiong, Hoffman Estates, IllinoisCaprese Salad Kabobs
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, CaliforniaSausage Chive Pinwheels
These spirals are simple to make but look special on a buffet. Our guests eagerly help themselves—sometimes the eye-catching pinwheels don't even make it to their plates! —Gail Sykora, Menomonee Falls, WisconsinChicken Piccata Meatballs
The classic chicken piccata entree is my favorite dish, but I wanted another way to have all the same flavors. These chicken piccata meatballs are the perfect solution, whether served alone or with a sauce like marinara or buffalo! Serve over buttered noodles if you'd like, or stick toothpicks in them for appetizers. —Dawn Collins, Rowley, MassachusettsCrab Wonton Cups
These tasty little crab tarts make excellent appetizers served warm and crispy from the oven. You can add them to your list of holiday hors d'oeuvres as well. They're true crowd-pleasers. —Connie McDowell, Greenwood, DelawareBrie Cherry Pastry Cup Hors d'Oeuvres
Golden brown and flaky, these bite-sized puff pastries with creamy Brie and sweet cherry preserves could easily double as a scrumptious dessert. —Marilyn McSween, Mentor, Ohio
Crab Crescents
This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! —Stephanie Howard, Oakland, CaliforniaHam and Cheese Puffs
These tasty little bites go over well with kids. They're also delicious with soups or as party appetizers. —Mrs. Marvin Buffington, Burlington, IowaCucumber Canapes
I always get requests for the recipe for these canapes whenever I serve them. They're delicate finger sandwiches with a creamy herb spread and festive red and green garnishes. —Nadine Whittaker, South Plymouth, MassachusettsChive Crab Cakes
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. —Cindy Worth, Lapwai, IdahoBroccoli & Chive Stuffed Mini Peppers
There's plenty of both crunch and cream in these party appetizers. Fresh chives help them really stand out. —Jean McKenzie, Vancouver, WashingtonPuff Pastry Christmas Palmiers
Palmiers (pronounced palm-YAY) come from France. They're usually sweet, but to make them savory, I swirl in pesto, feta and sundried tomatoes. —Darlene Brenden, Salem, OregonItalian Steak Bruschetta
This recipe combines my favorite things to eat: toast, steak, bruschetta topping and delicious pancetta. It's looks so pretty on the plate! This five-ingredient appetizer is easy to prepare but will have everyone thinking you spent a long time in the kitchen. —Devon Delaney, Westport, ConnecticutCranberry Brie Pecan Pinwheels
This recipe is a twist on baked Brie. My family always requests these during the holidays. They are delicious and make the kitchen smell amazing! —Jacquie Franklin, Hot Springs, MontanaTeriyaki Salmon Bundles
If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, TexasCrab Phyllo Cups
I always like a dot of chili sauce on top of these easy hors d'oeuvres. If you're out of crab, try them with water-packed tuna. —Johnna Johnson, Scottsdale, ArizonaThe post How to Make Bacon-Wrapped Scallops appeared first on Taste of Home.
source https://www.tasteofhome.com/article/bacon-wrapped-scallops/
0 Response to "How to Make Bacon-Wrapped Scallops"
Post a Comment