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

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    19 Reviews
    0/1000 characters
    Your Rating:
    Sort by: 
    Moist, flavorful and just spicy enough with the bacon. Easy.
    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.
    My favorite dinner given to my by a special person I use to be with, this was our last meal we ate together.
    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!!!!!!
    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!
    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.
    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!
    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.
    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. :(
    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!
    I preped the scallops at home and grilled them on the beach, they were all the rage. Quick and easy to do.
    OK we did these after rolling whole assembally on the bacon grease and broiling in an already pre heated cast iron pan then took off skewers and put three scallops on good hot rolls with tarragon Mayo.
     Scallop Bacon Sliders...... Trust Me they will be on a bar/restaurant menu soon......
    Been making these since forever. My original recipe after cooking serves these in a shallow dish with a quarter to half inch of hot quality maple syrup. Easy and Yummmmmmmmmmmmmmmmmmmmmmmmy. Great presentation for any special occasion. Use Sea scallops not tiny Bays.
    Unbelievably delicious!! I assembled them the day before and kept them in the fridge overnight. Then instead of grilling I put them under the broiler for about 10 minutes. They were amazing - better than any I've had in even the best restaurants around the country! My whole family rave about these all year long. I now make these every year for Christmas since I know they will be a huge hit. Thank you Emeril!
    I prepared these a few hours in davance of a cocktail party, and put them on the grill moments before serving. Rave reviews in the crowd! I doubled the recipe, and used slightly smaller sea scallops.
    I have seen this and shrimp in bacon menus in tons of restaurants and decided to try it on my own it was the best!! will make this and more scallops and bacon recipes o and I used U 15s and they worked out fine.
    This is the best, however, if you use smaller scallops, it's not all that!!!
    Easy to follow. After every bit my husband complemented me about how wonderful it tasted.
    Preparation was quick and easy - could easily be done on a weeknight. Nice presentation - elegant enough for any guests. Delicious. I got rave reviews. Will definately make again!
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Thanksgiving Appetizers