Pan Seared Bacon Wrapped East Coast Scallops

Close-up of golden-brown bacon-wrapped scallops cooked to perfection, resting on a dark baking tray. The juicy scallops are encased in crispy, caramelized bacon, secured with toothpicks. The glistening surface of the scallops indicates a rich, flavorful glaze, making them look irresistibly savory.

Have you ever experienced a true umami moment—where salty, sweet, smoky, and buttery flavors collide for the perfect bite? These pan-seared, bacon-wrapped, browned butter-bathed scallops will transport your taste buds straight to gourmet heaven.

Joe’s U-10 East Coast scallops are harvested off the coast of Massachusetts, arriving fresh and preservative-free within 24 hours. Their sweet, delicate flavor is perfectly complemented by Ossian, Indiana’s farm-fresh bacon, which has been crafted using time-honored techniques for nearly 75 years.

This recipe is simple yet indulgent, making it ideal for a special occasion or an unforgettable appetizer.

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Serving Size: 2
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Ingredients

  • 6 scallops
  • 6 slices bacon
  • olive oil
  • butter
  • salt and pepper
  • 1/2 lemon

Instructions

  1. Heat oven to 400 degree and place in oven cooking bacon to one’s preference.
  2. Check to see that the “foot,” also known as the “hinge muscle, is removed from each scallop.
  3. Pat scallops dry to ensure a seared crust is attainable.
  4. Season scallops with salt and pepper.
  5. Heat medium skillet to medium heat and add butter. Additionally, adding olive oil will keep the butter from burning.
  6. Sear each side until slightly browned (Roughly two minutes per side as Joe’s scal-lops are quite large)
  7. Spoon browned butter from pan onto scallops and remove from heat.
  8. Wrap each scallop with a slice of cooked bacon and insert toothpick if necessary. Add back to hot pan briefly to marry the flavors and bring uniformity. Squeeze one half lemon for a bit of acidity. Serve while hot or at room temperature.

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