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I honestly cannot think of any one type of seafood that I do not enjoy. I can say, however, that I most certainly love shellfish. This bacon-wrapped scallops recipe is

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I honestly cannot think of any one type of seafood that I do not enjoy. I can say, however, that I most certainly love shellfish. This bacon-wrapped scallops recipe is

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I honestly cannot think of any one type of seafood that I do not enjoy. I can say, however, that I most certainly love shellfish. This bacon-wrapped scallops recipe is

Bacon-Wrapped Scallops Recipe

scallops

I honestly cannot think of any one type of seafood that I do not enjoy. I can say, however, that I most certainly love shellfish. This bacon-wrapped scallops recipe is one of my favorites. Normally, I enjoy most seafood with tartar sauce, but this chipotle-lime mayonnaise is a spicy alternative that pairs perfectly with these simply delicious and rich scallops wrapped in smoked applewood bacon.

Having tried both broiling and searing bacon-wrapped scallops, I personally prefer the taste of seared over broiled.

What is your favorite way of preparing bacon-wrapped scallops: seared, broiled or baked? Please let me know in the comments below.


Chipotle-lime mayonnaise

⅓ cup mayonnaise
¼ teaspoon chipotle chili pepper
1 teaspoon lime juice

Place all ingredients in a small bowl. Stir well to combine. Cover and refrigerate until ready to use.

Bacon-wrapped scallops

10 large sea scallops
10 slices Heritage Farms thick-cut smoked applewood bacon
1½ tablespoons olive oil
Salt and pepper, to taste

In a large saucepan over medium-high heat, fry bacon for about 4 minutes until lightly browned but still soft and pliable, turning occasionally. Remove bacon and place on a plate lined with paper towels to drain. Set aside.

Wrap each sea scallop with a slice of the cooked bacon and secure with a toothpick. Season with salt and pepper.

Heat olive oil in a clean skillet on medium or medium-high heat. Sear scallops on both sides, turning with tongs, until browned and bacon is crisp, about 5-6 minutes total depending upon thickness of scallops. Serve immediately with chipotle-lime mayonnaise.

Note: If cooking ahead and reheating, place on baking sheet and cover with aluminum foil so scallops do not dry out. Put on low heat, about 250°. Heat thoroughly, approximately 10-15 minutes. 

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This story was published on Apr 17, 2015

Amy Brinkley

Brinkley lives in coastal North Carolina, and blogs about all things food. She is a contributor on Parade Magazine’s CommunityTable.com, and SheKnows.com.