Beef Bacon Wrapped Scallops (Printable)

Oven-roasted scallops wrapped in beef bacon, served with a zesty lemon butter drizzle for balanced flavors.

# What You Need:

→ Seafood

01 - 8 large sea scallops, cleaned and patted dry

→ Meats

02 - 8 slices beef bacon

→ Seasonings

03 - 1/2 tsp kosher salt
04 - 1/4 tsp freshly ground black pepper
05 - 1/4 tsp smoked paprika

→ Lemon Butter Sauce

06 - 3 tbsp unsalted butter
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 2 tbsp freshly squeezed lemon juice
10 - 1 tbsp chopped fresh parsley

# How To Cook:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and place a wire rack on top.
02 - Season scallops on all sides with kosher salt, black pepper, and smoked paprika if desired.
03 - Wrap each scallop tightly with a slice of beef bacon, securing with a toothpick inserted through the side.
04 - Arrange wrapped scallops on the wire rack. Bake for 12-15 minutes, turning halfway through, until beef bacon is crisp and scallops are just opaque throughout.
05 - While scallops bake, melt unsalted butter in a small saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in lemon zest and juice, then remove from heat. Mix in chopped fresh parsley.
06 - Carefully remove toothpicks from scallops. Arrange on a serving platter and drizzle generously with lemon butter sauce. Serve immediately while hot.

# Expert Tips:

01 -
  • Beef bacon brings this incredible smoky depth that pork just cant match, plus it crisps up beautifully without burning
  • The lemon butter cuts through the richness like magic, creating that perfect restaurant style balance
  • Everything comes together in 30 minutes but looks like you spent all afternoon cooking
02 -
  • Overcooked scallops turn rubbery fast, so set a timer and check at the 12 minute mark
  • If your beef bacon is very thick, consider pan frying briefly before wrapping to ensure it crisps
  • Room temperature scallops cook more evenly than cold ones straight from the fridge
03 -
  • Pat scallops with paper towels for a full minute each side, do not rush this step
  • Choose sea scallops over bay scallops for better texture and more meat for the wrapping

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