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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

Amy Brinkley

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