It’s not uncommon to find Bacon-Wrapped Scallops on menus. It’s a fairly simple dish, comprised of two ingredients that lots of people love. We made the dish for family and added yet another ingredient that I love — mayo!

Seared Scallop

Bacon-Wrapped Scallops
~makes 4 servings


  • 8 Sea (Diver) Scallops
  • 4 strips Bacon
  • 4 cloves Roasted Garlic
  • 3 tbsp. Mayonnaise
  • 1/2 tbsp. Orange Juice
  • 1/4 tsp. Cayenne
  • Kosher Salt
  • Fresh Ground Black Pepper
Wrap Scallops


  1. Slice bacon in half (length-wise), pound out the bacon, to get it thin. Season scallops with black pepper. Wrap each scallop with a piece of bacon. You may need to cut some bacon width-wise to not have it overlap the top and bottom of the scallop too much. Pin the bacon where it overlaps itself with half a toothpick. You can refrigerate scallops a few hours or even overnight if necessary.
  2. In a bowl, mash roasted garlic with a good pinch of kosher salt, until smooth. Add mayonnaise, orange juice, and cayenne pepper. Whisk until smooth. Refrigerate until use.
  3. If any bacon pieces remain, render to use bacon fat, otherwise use two teaspoons olive oil. Heat in non-stick pan over medium-high heat. Sear scallops well on faces, and along all sides to cook bacon. Make sure to roll the scallops to cook evenly. About 8-10 minutes total. Dab on paper towel when done to remove excess fat.
  4. Serve with sauce on the side. Season with some fresh black pepper.
Plated Scallop
posted by Lon at 02:34 PM Filed under American, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.