Whole 30 Bacon-Wrapped Scallops

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

12 large dry-packed sea scallops (about 1 ½ lb), side muscle removed
6 slices thin-cut bacon, halved crosswise
Greenfield Applewood Bacon Abf - 12 Oz Kansas City Steak Bacon Flight (Approximate Delivery is 3 - 8 Days)Private Selection Duroc Pork Hickory Smoked Uncured Bacon Private Selection Duroc Pork Applewood Smoked Uncured Bacon Hemplers Natural Uncured Center Cut No Sugar Bacon - 1.25 Lb
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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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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)
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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