Anti Inflammatory Gluten Free Bacon Wrapped Scallops
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Learn more →Ingredients
4 servings
- 12 large sea scallops (about 1 ½ lb), side muscle removed
- 12 slices bacon
Chef's tipCook it like regular bacon. It's leaner and releases little fat, so add a splash of oil to the pan if needed. - ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the pan sauce
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
Pat the scallops thoroughly dry with paper towels — moisture is the enemy of a good sear. Wrap one slice of bacon snugly around the equator of each scallop and secure with a toothpick. Season the flat top and bottom of each wrapped scallop with salt and pepper.
- 2
Heat the olive oil in a 12-inch cast iron or heavy stainless skillet over medium-high heat until the oil shimmers and just begins to smoke. Working in a single layer without crowding, add the scallops flat-side down. Sear undisturbed for 3–4 minutes, until the bottom is deep golden brown and the scallop releases easily from the pan.
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