Scallops with Bacon

Total Time:
28 min
Prep:
20 min
Cook:
8 min
Ingredients
  • 1 package bamboo skewers
  • 1 pound fresh scallops
  • 1/4 pound bacon
  • 2 tablespoons honey
  • 1 tablesoon vinegar
  • 2 tablespoons mustard
  • 2 tablespoons olive oil
Directions

Soak skewers in bowl of water. Drain. Wrap 1/2 slice bacon around scallop and place on skewer. In small bowl combine honey, vinegar, mustard and olive oil. Brush onto scallops and bacon. Place on baking pan and broil for 3-4 minutes per side or until crispy. Serve


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    Grilled these last night and it was the hit!! I did pre-cook my bacon, used Dijon mustard, and followed the rest of the recipe to a tea!! Cooking them again tonight!! Thank you, Cindy
    I adore bacon-wrapped scallops. Just a suggestion - they are even better with a mango salsa as a garnish. I buy pico de gallo in the produce section of Food Lion (most other grocers have it too) and dice up some mango into it (fresh, canned or jarred mango). It adds another element to the scallops, plus the garnish is inexpensive and helps these go a little further, not to mention the addition of color.
    I needed a guide to make bacon-wrapped scallops and this turned out fantastic! I used red wine vinegar, Grey Poupon mustard, extra virgin olive oil, and low sodium bacon by Oscar Mayer.
     

     
    When combining the ingredients for the glaze, I actually had the scallops already in the bowl. It was a bit on the messy side-- but like I always say, if you don't like getting messy, you shouldn't be cooking! The sea scallops I used were pretty big, so I used a whole slice of bacon instead of halving it.
     

     
    When I went to cook them, I put my electric oven on a 'HI' broiler setting and slid the scallops in for 10 minutes. The bacon crisped just perfectly and the scallops were tender and delish!
     

     
    Came out wonderfully overall! And my finicky fiance was very happy!
    This was extremely easy and good. I actually had to use honey dijon because I was out of regular mustard, and it was very sweet. Would def. make again!
    I used dijon mustard (didn't have regular mustard) and the result was very sweet and succulent.
    Im allergic to scallops so I didnt actually try them, but when my husband ate them, he actually proposed to me all over again! He's been talking about then now for two weeks!
    I made this as an "amuse bouche" for Valentine's dinner, only making one each for my fiance and I. He almost went to the store to get more scallops, it was too good to have just one!
    This recipe is better than any I've had in any of the restraunts I've found them in. Truly.
    I used pancetta bacon
    WOW!!! So quick and wonderful.
     

     
    I didn't use 'skewers'. And I because I didn't have any hone I substituted brown sugar.
     

     
    I Simply wrapped the scallops, placed them on a baking sheet and brushed them with half the glaze. I flipped them 1/2-way through and brushed with the rest of the glaze.
     

     
    They were wonderful and filling.
    THIS IS A EXCELLENT RECEIPE. I WAS SUPRISED BUT 5 OF THESE FILLED ME UP AND THEY ARE VERY TASTY.
    i wanted to achieve carmelization on the scallops so I seared them first then baked them to crisp up the bacon and cook the scallops. QUICKLY sear it on a hot pan or else the glaze will burn, then broil or bake them. scallops and bacon looked so rich and golden.. amazing! i highly recommend searing them first or last, yes, last is ok too just as long you don't overcook the scallops.
    I did have to cut the scallops in half or quarters depending on the size to use them on my appetizer buffet table, but boy did they go. I had many requests for the recipe! Thanks for a fast an easy recipe!
    very easy, I put them on the grill instead since we were outside for a Mardi Gras parade and they turned out great.....
    easy, we grill or broil. If you like your bacon crispy microwave first.
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