Description
Savory Bacon-Wrapped Scallop Skewers with garlic herb butter—an elegant, crowd-pleasing appetizer for parties and special occasions.
Ingredients
Scale
- 2 tablespoons butter, melted
- 1 tablespoon garlic and herb seasoning
- 12 slices thick-cut bacon
- 1 pound large sea scallops (about 12), side muscle removed
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top if available.
- Pat the scallops completely dry with paper towels. Removing excess moisture helps achieve better texture.
- Cut each slice of thick-cut bacon in half crosswise.
- Wrap one half-slice of bacon snugly around each scallop and secure with a skewer or toothpick. If using long skewers, thread multiple scallops evenly spaced.
- In a small bowl, mix the melted butter with the garlic and herb seasoning.
- Brush the butter mixture generously over the bacon-wrapped scallops on all sides.
- Arrange the skewers on the prepared rack, ensuring air can circulate around each piece.
- Bake for 15–20 minutes, turning once halfway through, until bacon is crisp and scallops are just cooked through.
- For extra crispness, broil for 1–2 minutes at the end, watching closely to avoid burning.
- Remove from the oven and let rest for 2–3 minutes before serving.
Notes
Use dry-packed scallops for best results; wet scallops release too much moisture.
Thick-cut bacon works best, as thin bacon can overcook before scallops are done.
Avoid overcooking scallops—they should be opaque and tender, not rubbery.