Gluten Free Bacon Wrapped Scallops
Bacon-wrapped scallops feel like a steakhouse splurge, but this version comes together in a single skillet and serves four without any fuss. Each plump sea scallop gets snugly wrapped in a slice of bacon, seared until deeply golden on both flat sides, and finished in a bright, garlicky butter and lemon pan sauce that pulls every last bit of flavor from the bottom of the skillet. The technique here is all about patience — patting the scallops completely dry and letting them sear undisturbed is what delivers that restaurant-quality crust. Because the whole dish relies on naturally gluten-free ingredients like fresh scallops, bacon, butter, garlic, and lemon juice, there's nothing to swap or substitute — it's just clean, straightforward cooking. Store-bought sauces and marinades are often where hidden gluten sneaks in, so the simple pan sauce built right in the skillet keeps everything transparent and worry-free. Finished with a scatter of fresh parsley and a squeeze of lemon, this is the kind of dish that looks far more impressive than the effort it actually takes.
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Learn more →Ingredients
4 servings
- 12 large sea scallops (about 1 ½ lb), side muscle removed
- 12 slices bacon
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 tbsp olive oil
For the pan sauce
- 2 tbsp unsalted butter
- 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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