When it comes to seafood, there are very few things that I dislike (I’m looking at you raw oysters) but scallops… scallops are one of my absolute favorite foods, seafood or not. Scallops, however, can be rather pricey so they are one of the “luxury” foods that I prepare for special occasions, or with other items (such as scallops and shrimp) to minimize the amount of scallops that I need. I usually have a bag in the freezer for when the mood strikes and, like frozen shrimp, they can be ready to go at the last minute by quick thawing in water.
The husband and I have never made a huge deal about Valentine’s Day, but we do like to do something somewhat special to mark the occasion. This year, I opted to make him a fancy schmancy dinner at home, because what says “I love you” more than food? Few things, in my humble opinion.
He is a seafood lover, like I am, so I knew I wanted to fix scallops in some way and settled on Bacon Wrapped Scallops because bacon is his primary love language and we all know that bacon makes everything better.
These are so incredibly easy to make, take little effort, and are absolutely amazing.
When I start making these, I like to get the scallops nice and dry using some paper towels. This helps the seasoning stick to the scallop and to minimize the moisture around the bacon, helping it to get nice and crispy.
For the scallops, I sprinkle them with a little Old Bay and a little smoked paprika. I am going to be obnoxious with this and tell you that I have no idea how much I use – very, very little is the best description. This is the amount I use…
Wrap each scallop with half a slice of bacon – I like to wrap these so that they lie flat, but you can opt to do it around the scallop however you’d like – and skewer them so that the scallops are not touching.
Throw these beauties into a 425 degree oven. Allow to cook for 15 minutes and then turn. COok for another 10-15 minutes, watching for the bacon to be crisp. Remove and drain onto paper towels. Then, try to serve them to others, resisting the urge to eat them all yourself… or don’t. With these little nuggets of deliciousness, it’s entirely appropriate to keep them all for yourself.