Can I use frozen scallops for this recipe?

Yes, you can use frozen scallops but be sure to thaw them completely and pat them dry before cooking. Removing excess moisture helps with browning and texture. Also, remove the side muscle for best results.

What type of pepper jelly works best?

A hot or spicy pepper jelly offers the best balance of sweetness and heat for this recipe. If you prefer less spice, opt for a mild pepper jelly or a sweet jelly like apricot or red pepper. Freshness is key — avoid jelly that’s been open too long.

How do I ensure the bacon crisps without overcooking the scallops?

Parcooking the bacon in the microwave until it’s pliable but starting to render fat is essential. This allows the bacon to crisp up quickly in the broiler without requiring long cooking that would overcook the scallops. Wrapping scallops tightly with toothpicks also helps keep everything secure.

Can I prepare these in advance for a party?

You can prep the scallops, bacon, and assembly steps in advance and keep them covered in the fridge. However, broil them fresh shortly before serving for the best texture and flavor. This keeps the bacon crispy and the scallops perfectly tender.

Bacon Wrapped Scallops with Pepper Jelly

Description

This Bacon Wrapped Scallops recipe features tender sea scallops wrapped in crispy bacon and topped with sweet and spicy hot pepper jelly. Perfect as an elegant appetizer or a flavorful main dish, these broiled scallops deliver a delightful combination of smoky, savory, and sweet flavors with minimal effort.

Ingredients

Scale

Scallops

16 large sea scallops thawed if frozen
Kosher salt to taste

Bacon

1 lb. bacon (16 slices)

Topping

10 oz. hot pepper jelly (1 jar)

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Instructions

Prepare the oven and baking sheet: Adjust the oven rack to the upper-middle position and preheat 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 if necessary so they are uniform in size. Pat them dry with a paper towel and season each scallop lightly with kosher salt.
Par-cook the bacon: To ensure the bacon crisps during broiling, lay 8 slices of bacon on a microwave-safe plate lined with 4 layers of paper towels. Cover with 2 additional layers of paper towels and microwave on high for 2 minutes or until the bacon fat starts melting but the bacon remains pliable. Remove and repeat with remaining 8 slices.
Wrap scallops with bacon: Cut each slice of partially cooked bacon to fit around one scallop with a slight overlap. Wrap each scallop with the bacon strip and secure with a toothpick. Arrange the wrapped scallops on the prepared baking sheet.
Add pepper jelly: Spoon 1 teaspoon of hot pepper jelly on top of each bacon-wrapped scallop to add sweetness and spice.
Broil scallops: Place the baking sheet under the broiler and cook for 4 minutes, turning the tray halfway through at 2 minutes to ensure even cooking. The scallops are done when the bacon edges are browned and crispy, the scallops are opaque, and they slightly bounce back when touched.
Serve immediately: Transfer the scallops to a serving platter and serve hot for a delicious appetizer or main course.

Notes

Removing the side muscle from scallops enhances texture and presentation.
Par-cooking bacon prevents it from being undercooked while broiling the scallops.
Use toothpicks to secure the bacon tightly around scallops to keep the shape intact during cooking.
Adjust broiling time if your oven broils hotter or cooler; watch closely to avoid burning.
Hot pepper jelly can be substituted with apricot preserves mixed with red pepper flakes for a homemade alternative.

Nutrition

Serving Size: 4 scallops
Calories: 350 kcal
Sugar: 5 g
Sodium: 800 mg
Fat: 25 g
Saturated Fat: 9 g
Unsaturated Fat: 14 g
Trans Fat: 0.2 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 18 g
Cholesterol: 70 mg