Heat a 12-inch skillet over medium to medium-low heat. Add bacon. Cook until browned but still pliable. Remove from heat and drain on paper towels; reserve bacon fat.
Everything is better when it’s wrapped in bacon! Wrap the scallops in cooked bacon strips and sear for a delicious side or appetizer.
Servings and Ingredients
|9 slice(s) Hy-Vee sweet smoked bacon, cut in half lengthwise|
|18 Fish Market fresh sea scallops, side muscle removed|
|½ tsp. kosher salt|
|¼ tsp. Hy-Vee ground black pepper|
|1 ½ tbsp. Hy-Vee salted butter|
|3 crushed garlic cloves|
Things To Grab
- 12-inch skillet
- Paper towels
- Meat thermometer
Pat scallops dry, wrap with cooked bacon, and secure with a toothpick. Season both sides with salt and pepper.
Heat bacon fat, butter, and garlic over medium to medium-high heat. Cook scallops in batches, basting with cooking fat, turning once until browned and centers reach 145 degrees.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 25mg
- Sodium: 430mg
- Total Carbohydrates: 1g
- Protein: 6g