Jalapeño Bacon Wrapped Scallops

Jalapeño Bacon Wrapped Scallops, broiled to perfection, are one of the easiest and most delicious appetizers you can enjoy!

Course Appetizer

Cuisine American

Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Servings scallops

Calories 154

Author Krissy Allori

Ingredients

▢ 12 ounces bacon (Uncured, nitrate/nitrite-free recommended )
▢ 1 pound sea scallops (wild caught, large (under 15 per pound), thawed)
▢ 1 fresh jalapeno (stem and seeds removed, sliced into thin 2 inch long pieces)
▢ 1 tablespoon olive oil (or olive oil spray)

Instructions

Partially cook bacon: Preheat oven to 350°F. Arrange an oven safe rack on top of a rimmed baking sheet lined with foil (for easy clean up) or place a large piece of parchment paper on a rimmed baking sheet. Arrange bacon on rack or on parchment in a single layer. Bake in preheated oven until fat is mostly rendered but bacon is still very flimsy, about 10-20 minutes depending on thickness of bacon.
Prep scallops: Wrap a piece of par-cooked bacon, with the fat side facing up, around each scallop with a couple thin slices of jalapeno tucked in between. Secure by piercing with a toothpick or skewer all the way through. To avoid smoking, remove foil or parchment with bacon grease and replace with fresh. Set on rack (if using) or on parchment lined baking sheet. Drizzle olive oil, or use olive oil spray, over tops of scallops.
Broil: Set oven to broil with the rack in the middle of the oven. Once fully preheated, add bacon wrapped scallops. Broil until internal temperature of scallops read 145°F. This should take 5-10 minutes. Serve warm.

Notes

Nutritional info based on one bacon wrapped scallop, assuming there were 12 scallops in the pound and 12 slices of bacon in the 12 ounce package. Number of scallops and slices of bacon will depend on size, so you can get anywhere from 10-15 scallops (mine had 11) in the pound or 12-16 slices of bacon (mine had 14) in the 12-oz package.

Nutrition