Bacon Wrapped Scallops
Next level chef techniques to cooking perfect scallops with the bacon of your dreams
Suggested Equipment
Ingredients
- 12 Sea Scallops
Instructions
- Preheat the oven: Set the temperature to 450 degrees. The oven needs at least 15 minutes to truly be preheated.Place a cupcake tin inside the oven while preheating. Stage one of the baking will a use cupcake tin. #perfectlycooked
- Prep the bacon: Select between thick-cut or thin-cut bacon.Thin-Cut is the easiest option, but cannot beat sous vide bacon. When shopping look for a package of bacon with the most meat and the least amount of fat (the white stuff).Thick-Cut requires planning ahead. The bacon must first be sous vide cooked for 8 hours. This will highly reduce the amount of fat in the bacon. This is the key to getting cooked, non-fatty bacon. You can visit our post covering everything you need to know below the recipe card.Working with room temperature bacon is suggested. It will wrap and secure tighter than cold bacon. Secondly, the room temp bacon will begin cooking as soon as it enters the oven. Cold bacon will increase your cook time.
- Prep the scallops: Do not remove them from the refrigerator until you are ready to begin wrapping. The scallops need to be cold when they enter the oven. This gives the bacon a head start cooking, while the cold scallops warm up. This promotes even cooking.Key Tip:: Room temperature bacon - Cold scallops when entering the oven.Pat scallops dry with a paper towel before wrapping.Remove the abductor muscle from the scallops if present.
- Bacon wrapping the scallops: Place a scallop on a cutting board with the thickest side up. Take a piece of room temp bacon, starting with the skinny end, and wrap around the scallop. Then secure with one toothpick.
- Baking: Remove the preheated cupcake tin from the oven and add the scallops to the cupcake tin. Sprinkle with sea salt.Bake for 12 minutes, then remove the cupcake tin from the oven.Transfer the scallops to a cookie sheet with a roasting rack and cook for an additional 5 to 10 minutes, or until they're properly cooked to your standards.
Video
Notes
- Shopping for scallops, select dry-packed
- Avoid frozen scallops
- Pat scallops dry before cooking
- Sous vide bacon is the single best technique to fine dining restaurant quality bacon wrapped scallops
- Remove the abductor muscle is present
- Cook with cold scallops, and room temperature bacon
- Serve asap once out of the oven
