Grilled Scallops Wrapped in Bacon: So Easy! So Yummy!

Yum!

Whenever my husband and I see scallops wrapped in bacon on a restaurant’s menu we order the dish. And we savor every bite! The salty bacon and the sweet scallops are a perfect marriage. And frankly, how many perfect marriages do you see?

I’ve always wanted to try making the appetizer at home, but I don’t typically have scallops hanging around. Last week our local food store was having a sale on fresh-caught large sea scallops and I happened to walk by the fish counter, remembered that I had some low-fat bacon at home and the rest, as they say, was history. I bought 12 sea scallops (U-10 size) and danced home.

The raw ingredients; use a butter substitute and low-fat bacon for lower Weight Watchers points per serving.

The recipe is very simple.

1. Preheat your oven to 350 degrees F. Plop 12 or so toothpicks in warm water to soak. Line a cookie sheet with foil (so you can just roll/toss the greasy residue without having to scrub the cookie sheet after the bacon is done).

2. Put 12 pieces of bacon (use low-fat bacon like me, if you are on Weight Watchers) on the cookie sheet and bake 12-15 minutes, or until the edges are just getting golden but the bacon is still very pliable. Remove from oven, drain on paper towels and set aside to cool.

3. Preheat your gas grill (assuming you have a gas grill) or fire up your charcoal grill (assuming you have one) or use a grill pan on the stove (if you don’t have one, use a regular heavy skillet). Rinse the 12 scallops and pat dry.

4. Season scallops on all sides with sprinkles of salt. Wrap each scallop in 1 piece of par-cooked bacon, securing it through the center with a toothpick or 2.

Wrap the raw scallops in the par-cooked bacon. Secure with toothpicks.

5. When the grill surface is super hot, brush the grate lightly with olive oil then place the scallops on the grill to cook; it should take about 7 minutes for the large scallops to cook through. I timed it for 3.5 minutes on the first side, flipped the scallops then cooked them 3.5 minutes on the second side. Watch-em though.

6. When cooked through (but not burned!) transfer to a platter, sprinkle each with freshly ground pepper to taste. Garnish each scallop with a dab of butter or butter substitute. I think this is the critical step to giving the appetizer that restaurant flavor!

7. Enjoy! If you use low-fat bacon and a butter substitute and you are on Weight Watchers each bacon-wrapped scallop is 2 WW points.

 

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One Response to Grilled Scallops Wrapped in Bacon: So Easy! So Yummy!

  1. Carole says:

    Yum!!! I had blackened salmon with peach salsa tonight but thesensound fabulous…..I’m off to the fish store.

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