Beef Bacon Wrapped Scallops (Printable)

Scallops wrapped in beef bacon, oven-roasted and topped with bright lemon butter sauce.

# What You'll Need:

→ Seafood

01 - 8 large sea scallops, cleaned and patted dry

→ Meats

02 - 8 slices beef bacon

→ Seasonings

03 - 1/2 teaspoon kosher salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/4 teaspoon smoked paprika (optional)

→ Lemon Butter Sauce

06 - 3 tablespoons unsalted butter
07 - 1 clove garlic, minced
08 - Zest of 1 lemon
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon chopped fresh parsley

# How To Make It:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil and set a wire rack on top.
02 - Season scallops on all sides with salt, pepper, and smoked paprika if using.
03 - Wrap each scallop tightly with a slice of beef bacon, securing with a toothpick through the side.
04 - Place wrapped scallops on the wire rack. Bake for 12–15 minutes, turning halfway, until beef bacon is crisp and scallops are just opaque.
05 - Melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in lemon zest and juice, then remove from heat. Mix in chopped parsley.
06 - Remove toothpicks from scallops. Arrange scallops on a platter and drizzle with lemon butter sauce. Serve immediately.

# Expert Tips:

01 -
  • Beef bacon brings this incredible deep smoky flavor that you just cant get from regular pork bacon, plus it crisps up beautifully in the oven
  • The combination of tender scallops and crispy bacon creates that perfect texture contrast that makes people pause mid conversation
02 -
  • I learned the hard way that wet scallops equal soggy bacon, take the extra time to pat them completely dry before you start seasoning
  • Work quickly once you remove the toothpicks so the scallops stay warm, the sauce melts beautifully into all those crispy bacon crevices
03 -
  • Ask your fishmonger for dry scallops rather than wet ones, they sear better and have a cleaner, sweeter flavor
  • Let the finished scallops rest for about 2 minutes before serving, this allows the juices to redistribute so they stay tender

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