Everything is better with bacon, right? If you are a bacon lover like me, be sure to check out my Bacon Wrapped Asparagus, Bacon Wrapped Jalapeno Poppers, and this refreshing Creamy Pea Salad with Bacon. If you are visiting the state of Massachusetts, chances are you are going to see scallops on the menu at many restaurants, possibly even bacon wrapped scallops like I’m sharing here. There are two types of scallops found in North America: the smaller bay scallops and the larger sea scallops. It’s the larger sea scallops that you typically get when ordering scallops a a restaurant. The smaller, sweeter bay scallops are most often used in seafood stews. I wanted to make scallops for my American Eats Series to represent the popularity of seafood in Massachusetts. They are so tasty and actually very easy to make in your own kitchen, even if you live nowhere near the coast. I have already shared how we make restaurant-quality Pan Seared Scallops, but these bacon wrapped scallops take things to a whole other level and are another one of our favorite ways of enjoying this delicious variety of seafood! Bacon wrapped scallops are not only one of the tastiest things you’ll ever eat, but also very versatile. You can easily switch up the glaze to something sweeter or spicier and in the New England region, you may even see them wrapped in prosciutto rather than bacon, which would also be delicious. But my favorite approach that I’m sharing here is made with a sweetened glaze with brown sugar, a little savory garlic, salt and pepper, and some fresh or dried herbs like parsley. However you make them, I guarantee you’ll be happy. This is a great appetizer recipe for a game day party, New Year’s Eve party, or other gathering. They make fabulous finger foods that everyone will be raving about. But it also makes a wonderful main dish, which is most often how we serve it at home. You can enjoy the scallops on top of some angel hair pasta tossed simply with a little olive oil or butter and parmesan cheese, or with mashed potatoes and a side of roasted veggies. If you do decide to make this a main course, plan on serving 3-4 scallops per person.
Recipe Ingredients
Large Sea Scallops: If I had access to super fresh scallops like they do in Massachusetts, I would use those, but since I don’t I like to go for the big frozen ones from the freezer section at Costco! Just thaw them completely in the fridge overnight and make sure they are patted dry. Bacon: You can use regular or thick cut bacon. If using thick cut bacon, you will need to increase the cooking time a bit to make sure it gets done all the way. Butter: Salted butter works great in this recipe. Brown Sugar: This is actually optional but that little bit of sugar plays on scallops natural sweetness and goes so well with the saltiness of the bacon. Parsley: I use fresh chopped parsley for the best flavor but you can also use dried if that’s all you have on hand. Garlic: I recommend using fresh garlic cloves that you either mince or press through a garlic press. Salt & pepper: Seasoning your dishes is important for the best flavors!
How to Make Bacon Wrapped Scallops
More Satisfying Bacon Recipes
Candied Bacon Bacon Ranch Cheese Ball Bacon Green Onion Deviled Eggs Bacon-Wrapped Pork Tenderloin Bacon-Wrapped Green Beans Broccoli Bacon Salad
More States I Have Visited in my American Eats Series
Alabama • Alaska • Arizona • Arkansas • California • Colorado • Connecticut • Delaware • Florida • Georgia • Hawaii • Idaho • Illinois • Indiana • Iowa • Kansas • Kentucky • Louisiana • Maine • Maryland • Massachusetts • Michigan • Minnesota • Mississippi • Missouri • Montana • Nebraska • New Jersey • New York • Oregon • Puerto Rico • South Carolina • South Dakota • Texas • Utah • Wisconsin Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
