Description
A delicious appetizer featuring large sea scallops wrapped in crispy bacon and topped with sweet and spicy hot pepper jelly, broiled to perfection in just 30 minutes.
Ingredients
Scale
Seafood
- 16 large sea scallops thawed if frozen
Meat
- 1 lb. bacon (16 slices)
Seasoning and Topping
- Kosher salt to taste
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Prepare the oven and baking sheet: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray to prevent sticking.
- Prepare the scallops: Remove the side muscle attached to each scallop and trim scallops to uniform size if necessary. Pat them dry with a paper towel and place on a plate. Season the scallops with kosher salt evenly.
- Par-cook the bacon: To ensure the bacon crisps properly during broiling, place 8 slices of bacon on a microwave-safe plate lined with 4 layers of paper towels, cover with 2 more layers of paper towels, and microwave on high for 2 minutes or until fat begins to melt but bacon remains pliable. Repeat with remaining 8 slices. Transfer par-cooked bacon to a counter to cool slightly.
- Wrap scallops with bacon: Cut each bacon slice to fit snugly around one scallop with a small overlap to secure. Wrap each scallop with the bacon piece and secure with a toothpick. Place wrapped scallops on the prepared baking sheet.
- Add pepper jelly topping: Spoon 1 teaspoon of hot pepper jelly on top of each bacon-wrapped scallop to add sweet and spicy flavor.
- Broil scallops: Broil scallops for 4 minutes total, rotating the baking tray after 2 minutes to ensure even cooking. Scallops are done when bacon edges are browned, scallops are opaque, and slightly springy to the touch.
- Serve immediately: Transfer the cooked scallops to a serving tray and serve hot to enjoy the perfect combination of tender scallops, crispy bacon, and sweet pepper jelly.
Notes
- Remove the side muscle from scallops to improve texture and presentation.
- Par-cooking bacon ensures it crisps fully without overcooking the scallops.
- Use toothpicks to secure bacon around scallops to prevent unwrapping during cooking.
- Rotate the baking tray midway through broiling to brown bacon evenly.
- Serve immediately for best texture and flavor as bacon can become chewy if left to sit.
- Substitute hot pepper jelly with apricot or peach preserves for a milder sweetness.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 60 mg
