Bacon Wrapped Shrimp and Scallops

Total Time:
26 min
Prep:
12 min
Cook:
14 min

Yield:
24 pieces
Level:
Easy

Ingredients
  • 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound
  • 12 large sea scallops, trimmed and well drained
  • 1 lime, juiced and zested
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon grill seasoning or coarse salt and black pepper
  • 1 teaspoon hot red pepper flakes
  • 12 slices center cut or applewood smoked bacon, cut in 1/2
  • Toothpicks
  • 3 scallions, very thinly sliced on an angle
Directions

Preheat oven to 425 degrees F.

Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks.

Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops.

Arrange cooked seafood on platter and sprinkle with chopped scallions.


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    We have been making versions of this recipe for some time now and always get rave reviews. We use center cut bacon and cut each piece in 1/2 or 1/3 to just fit around the shrimp or scallop. With center cut the bacon is always cooked to perfection. We usually grill them and for tailgate folks eat them right off the grill. We also will use a skewer if we want to throw a bunch on at once and not have to turn them individually. Good to use leftovers in a pasta making a simple sauce with white wine and butter. YUM.
    I actually can't believe how good this was. I did this recipe with a pound of 16-20 count shrimp and used turkey bacon instead. I microwaved the bacon for 2 minutes to "pre-cook" it and then wrapped the shrimp. Instead of roasting it, I put it in a saute pan with a little bit of olive oil and cooked in 3 min per side. The bacon was crispy and the shrimp came out perfect and I think it gives you much more control than using the oven.  
     
    It was surprisingly to me how I tasted the spiciness of the seasonings, the lime juice and the sesame oil without having to marinate the shrimp at all.  
     
    This recipe was super easy and perfect for a weeknight meal or an app
    Followed recipe pretty much but let soak in lime and sesame oil a couple of hours. I used pre-cooked bacon and cooked just fine. I also added Paula Deans Crazy Salt and added some Montreal Seasoning.
    I used small shrimp, cut my bacon into thirds and everything was finished at the same time. I did use the spicy Montreal Steak Seasoning with was super hot with the crushed red pepper. Substituted lemon juice. Loved the sesame oil flavor on this.
    I use smaller shrimp instead and swapped out sesame oil with extra virgin, taste great! One of our favorite recipes.
    Rachel, you should know to pre-cook the bacon ( 4 minutes, then drain on paper towels).........
    After the dish was done it was really good. Both my parents and i loved it...but there were some problems cooking it. The shrimp(did not use scallops, could not find the right kind) was in there for the full 14 minutes but the bacon was no where near done. They went in at 6:25 and it wasnt untill almost 7 that my mom and i decided to set the oven to broil. The recipe said to bake them but we started to think maybe it was supposed to be broiil. Once we had set it to broil the bacon cooked really fast. Before, on some of the bacon, we cooked them, but not all the way, and it was fine for the 14 minutes of baking. Minus all the dificulties the dish was very good. I loved it and so did my parents.:) Yumm-o ^^
    This dish is amazing. I've made it for several friends and everyone loves it. I've found that you can change up the flavor slightly by changing the variety of grill seasoning you use. It's a lot of fun to make and it's great to make in the summer. This is actually the first dish that I made for my boyfriend and we've been together for 3 years. I think this helped me seal the deal!

     
    Two of my favorite hors d'oeuvres or appetizers in the world are shrimp and/or scallops. Bubba told us of all the ways to prepare shrimp, but and let?s face it; anything will taste better with a piece of bacon wrapped around it! There are several Christmas parties I look forward to every year just because I know both are on the menu. Both are so quick and easy to make, there is no excuse to not make them all the time for your spouse, family or any party. This is a great classic recipe that is quick and incredibly delicious.
     
    I used a lemon and a lime for the marinade. I know that Rachel is whipping out great meals in 30-minutes, but if you have the time, let the shrimp and the scallops marinate in the juice for at least 30-45 minutes. It would be great as a cerviche, but incredibly tender when broiled.
     
    It really makes a difference in the size of the shrimp and scallops to finish with a nice cooked piece of bacon and perfect shellfish. With medium sized scallops or shrimp, you may need to put the bacon in the oven on a baking sheet at 325 for 5-6 minutes to get the cooking time of the shellfish and the bacon in sync.
     
    If your scallops are silver dollar sized and your shrimp U-15 or larger, they will probably finish perfectly together. You may want to start the scallops a minute or two before the shrimp if serving together.
     
    If you soak the toothpicks for 30 minutes in warm water the tips will not burn quite as bad when you go to the broiler. A little bit better presentation at the table.
     
    I can pick up 4 large scallops and 4 large shrimp for less than $4.00. It makes an incredible appetizer for two, at a very reasonable price. I earn a lot of bonus points with the wife, family and friends; they love both, and they think I spend a lot more time preparing them than the 10 minutes it actually takes. This is one recipe you have to try!
     
    I tried this dish tonight and my bacon was no where near being done after just 15 minutes in the oven. After scanning the reviews I even preheated them for about 30 seconds in the microwave and I still wasn't satisfied with how raw they were.
    I used only scallops and lemon instead of lime. I added some Tumari, Hoisin, Ginger and Wasabe paste. I also cut the scallops in half as well as the bacon and ran short on 2 and used Proscuito de Parma.
     

     
    Every single one was perfect and the trick is when the bacon is done, so are the scallops and they come out perfect everytime.
     

     
    We were going to make these as an appy for Xmas but forgot so now it's the perfect lunch along with the leftover Vanilla Bean Butternut Squash Risotto - YUMMO!
    Love your show Rachael! Watch it every day... well I'm glued to the Food Network channel,! LOL
     
    I watch how you prepared this dish and when putting it together... lets just say 'I taste with my eyes', sometimes you can just 'feel' what's missing and what should be omitted. Sorry, had to "TWEEK" this recipe too but it came out fabulous! I skipped the 'lime' and used 'the juice and zest from a lemon' instead but not to over power the bacon, used the red pepper flakes (crushed in the palm of my hand to intense the flavor) but didn't used as much as you suggested. I'm not too fond of sea scallops either so I omitted that as well. I also smashed and minced some fresh garlic in it. I can't help it, garlic goes in practically everything I make and when the recipe calls for garlic... I'll usually add extra. With a pinch of garlic powder and onion powder... I really should write things down when I "TWEEK" things but like I said, I can taste the dish I'm preparing and can just 'feel' what it needs and doesn't need.
     
    Love your show!
     
    You may be making 30 minute meals but it would be nice if people would slow down and 'savor' what they're eating so the cook can have that warm feeling of it being 'enjoyed' for more than 10 minutes! Isn't that always the way though?
     
    Have a happy holiday and don't forget to make some home-made treats for Lilzabeth (Lizzy)! Now 'that' would be a great show to do... after all, they're our kids too! ;)
     
    Love ya!
     
    kim
    I was very excited about trying this easy recipe. I don't know if I did it wrong or what, but it was way to limey for me. Way too expensive to try again, but I would use the precooked bacon and a little lemon instead of the lime. Sorry, it was a yucko for me and my family.
    I tried this recipe and it was so easy to follow. It turned out perfect and my kids loved it. It was sooooo gooood!!!!
    This was a great recipe BUT - I cooked the shrimp separately, they cook faster than the scallops. I also had trouble with the bacon and the shrimp - bacon was still raw and I found them hard to wrap. But the seasonings were great - especially the lime. I just omitted the bacon from the shrimp and it was still delicious. The scallops were superb.
    I made this with just scallops, no shrimp. I pre-cooked the bacon until it was starting to get crisp but still pliable. It turned out great! the bacon cooked very little once it got in the oven, it would have been raw without pre-cooking. I also thought the lime flavor was a little strong, I think next time I will just use the juice, not the zest.
    This recipe was a nice dinner twist for our family. We love shrimp and scallops, and this was a fresh way to prepare them. The seafood was easy to wrap and easy to bake. The recipe would be perfect for a party setting as well-they will definitely be on the menu for my next get-together!
    I am sure going to try this one, sounds wonderful, someone wanted to know about making the bacon cook crisp, I would suggest cooking it just a little in the micowave and then wrapping it around the shrimp and ect,. that will help make it crispy without over cooking anything else. I will give it a 5 with out even cooking it yer
    They had a great kick and were fairly easy to make. People kept going back for more!
    Very good.
    I made this as an appatizer for dinner. I have to admit, I'm normally not a huge fan of scallops. In this dish they were amazing! The mixture of the salty from the bacon and shrimp paired with the sweetness from the scallops were such a great combo.
    Easy and delicious. Who could ask for anything more. Save time by using pre cleaned shrimp
    Tasty but labor intensive
    I made these on New Year's Eve as an appetizer. Everyone was impressed and the plate was empty before I turned around!
    I made it exactly the way the recipe called for and served it over romaine lettuce with cucumber,carrots,and scallions with a little vinaigrette and added fresh grated parmigiano-reggiano cheese. Definatly a new bi-weekly dinner.
    This recipe was super easy and great tasting. The kids as well as my husband loved it. Now, the kids look foreward to eating this dish.
    i cooked my bacon in the microwave with paper towel. almost all the way through. then i wrapped it around the shrimp and popped them in the oven. Delicious!!!1 Even better the next day which was surprising to me.
    those were the best shrimp and scallops i have ever had!!!!
    This was easy to make, and a crowd pleaser. I'll serve it again at a family gathering.
    i thnk this a very simple yet creative way to change up the serving of shrimp. I love bacon and shrimp so this is awesome. I am going to be making these to go with my thanksgiving dishes this year! thanks Rachel Ray...i absolutly LOVE your show!
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    This recipe is featured in:

    The Best Thanksgiving Appetizers