Bacon-Wrapped Scallops with Herb-Butter Sauce
Simple yet impressive, these easy bacon-wrapped scallops are packed with protein and delectable flavors.
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
Yield:6 servings
Oven
baking sheet
parchment paper
Paper towels
toothpicks
Small saucepan
whisk
For the Bacon-Wrapped Scallops
- 2 pounds large sea scallops
- 1 pound thin-cut bacon strips sliced in half
- olive oil
- salt to taste
- freshly ground black pepper to taste
For the Herb-Butter Sauce
- ⅓ cup butter
- 1 small shallot minced
- 3 cloves garlic minced
- 1 cup chopped parsley
- 1 teaspoon dried oregano
- 1 pinch salt
Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
Pat scallops completely dry with paper towels. Carefully wrap one half strip of bacon around one scallop and secure ends of bacon with toothpick. Repeat until all scallops have been wrapped in bacon.
Place bacon-wrapped scallops on lined baking sheet. Lightly drizzle olive oil over scallops, then season to taste with salt and pepper.
Place baking sheet in preheated oven. Bake 12 to 14 minutes or until scallops are fully cooked-through.
While scallops bake, prepare herb-butter sauce. Heat small saucepan over medium-low heat. When warm, add butter and melt completely. Add minced shallot and garlic to melted butter and cook 1 minute or until fragrant.
Remove saucepan from heat. Add parsley, oregano, and salt, and whisk well to combine ingredients. Transfer fully-cooked scallops to plates, drizzle herb-butter sauce over, and serve warm.
Serving Size: 1serving, with sauce | Calories: 520kcal | Protein: 28g | Fat: 41g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 1187mg | Potassium: 542mg | Total Carbs: 8g | Fiber: 1g | Sugar: 1g | Net Carbs: 7g | Vitamin A: 1196IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 2mg