Scallops Wrapped in Bacon

Total Time:
35 min
10 min
25 min

6 servings

  • 12 slices applewood smoked bacon or other thick-cut bacon
  • 12 (U-10 size) sea scallops
  • 2 tablespoons Essence, recipe follows
  • 1/2 teaspoon salt
  • 12 (6-inch) bamboo skewers, soaked in warm water for about 30 minutes
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, at room temperature
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

Place the bacon strips on the parchment paper and bake until just beginning to get golden around the edges but still very pliable, 12 to 15 minutes. Remove from the oven and set aside until cool enough to handle.

Preheat a grill to medium-high heat.

Season the scallops on all sides with the Essence and salt. Wrap each scallop in 1 piece of the bacon, securing it through the center with a bamboo skewer. Repeat with the remaining scallops.

When the grill is hot, brush the grates lightly with oil, then place the scallops on the grill and cook, turning frequently, until just cooked through about 7 minutes total. Transfer to a platter and sprinkle with freshly ground black pepper to taste. Garnish each scallop with a dab of the butter and serve immediately.

Combine all ingredients thoroughly.

Yield: 2/3 cup

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4.3 19
Moist, flavorful and just spicy enough with the bacon. Easy. item not reviewed by moderator and published
My favorite dinner given to my by a special person I use to be with, this was our last meal we ate together. item not reviewed by moderator and published
I loved this dished and it was veryy tasty and i love food network and who evey eats it i hope u love it to cause it is like the diggyty bomb loved it!!!!!! item not reviewed by moderator and published
Excellent item not reviewed by moderator and published
No, no, no! Not good at all if you follow the recipe. Ruins it by too much essence. Do not roll your scallops in it. Maybe sprinkle a bit on and it would be good. I usually always read reviews beforehand and if I had, I wouldnt have rolled the scallops in spice. Too salty and too much. Cant taste the scallops or the bacon. Gross! item not reviewed by moderator and published
Take the "essence" and grind it to a fine powder. Then, lightly sprinkle it onto the shrimp or scallops. VERY lightly. I'd even go so far as to say only on the top and bottom. item not reviewed by moderator and published
NOTE: do not use the entire batch of seasoning on your scallops, I think that is where several people went wrong. These turned out so perfect. My fiance wants them on the menu during our wedding reception week for our guests! I used maple bacon from costco, A very light coating of the seasoning...just enough to flavor it. Then save the rest for your next batch of fish, chicken or more scallops! item not reviewed by moderator and published
Yea I'm not crazy about essence seasoning either, nice n easy touch is instead of grilling, heat some oil in a pan, toss in a little bit of red pepper flakes to get some flavor in the oil and sear them quickly, add some fresh herbs (whatever you like as soon as they are done. Yum. item not reviewed by moderator and published
OMG!! The essence is so hot you can't taste the scallops OR the bacon. If you follow the recipe you better like the heat more than the food or you will have wasted a lot of money. I love to cook and I will try almost anything. I have now tried this and won't be trying it again. In this case...less is more. A little butter, salt and pepper would have been perfect. Sorry Emeril. :( item not reviewed by moderator and published
Holy Crap! i allowed to curse on this thing? 'cause there's a word i wanna use before AWESOME! - this is a great, easy, fantastic recipe. i scatterred a liiiiiiiiittle bit of "hot" sauce over the top before serving! great stuff! item not reviewed by moderator and published
By the way, I had a 19yo student make these. He cut the red pepper down to 2/3 tbsp and the heat was perfect. Best new meal of the year served with creamed peas and rice. Nice blend of flavors. item not reviewed by moderator and published

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