How to Wrap the Scallops
Choose scallops of similar size so they cook evenly. Pat them dry, then wrap a half slice of thin-cut bacon around the side of each scallop, leaving the flat faces exposed. Push a plain wooden toothpick through the overlapping ends to hold the bacon in place.
How to Tell When They’re Done
Start checking at 15 minutes. The scallops should be firm and pearly opaque and reach 145°F (63°C) in the center. If the bacon needs a little more crisping, finish under the broiler for 1 to 2 minutes, watching closely.
Low Carb 3-Ingredient Bacon-Wrapped Scallops Recipe Card
Butter-brushed sea scallops wrapped in thin-cut bacon and baked until tender and crisp.
- Prep time — About 15 minutes
- Bake time — 15 to 18 minutes
- Optional broil time — 1 to 2 minutes
- Yield — 16 pieces
Ingredients
- 1 pound large sea scallops (16 scallops), patted dry
- 8 slices thin-cut bacon, cut in half crosswise
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 425°F (220°C). Line a broiler-safe rimmed metal baking sheet with foil.
- Wrap each scallop with half a slice of bacon and secure the overlap with a plain wooden toothpick. Arrange the scallops on the baking sheet with a little space between them.
- Brush the tops and sides with the melted butter.
- Bake for 15 to 18 minutes, until the scallops are firm and opaque and reach 145°F (63°C) in the center. If the bacon needs more crisping, broil for 1 to 2 minutes, watching closely.
- Transfer to a platter and serve immediately. Spoon a little of the pan juices over the scallops, if desired.