Breastfeeding Friendly Bacon-Wrapped Scallops
Total time30 min
Prep time15 min
Cook time15 min
4.6(28)
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Learn more →Ingredients
4 servings
- 12 large dry-packed sea scallops (about 1 ½ lb), side muscle removed
- 6 slices thin-cut bacon, halved crosswise
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp neutral oil (such as avocado oil or canola oil)
For the pan sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- ¼ cup dry white wine
- 1 tbsp fresh lemon juice
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Can be omittedflat-leaf parsley
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels. Wrap one piece of bacon snugly around the equator of each scallop and secure with a toothpick. Season the flat top and bottom faces of each wrapped scallop with salt and pepper.
- 2
Preheat the oven to 400°F (205°C). Heat the oil in a large oven-safe 12-inch skillet over medium-high heat until shimmering.
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