Chef's Tip
When selecting scallops, choose 'dry-packed' rather than 'wet-packed' varieties. Dry-packed scallops have no chemical additives and will sear better without releasing excess water, resulting in the perfect caramelized exterior while remaining tender inside.
Instructions
- Preheat broiler to high and position rack about 6 inches from heat source. Line a rimmed baking sheet with foil and place a wire rack on top.
- Pat scallops dry with paper towels and remove the small side muscle if still attached.
- Season scallops lightly with salt and pepper on both sides.
- Partially cook bacon in a skillet over medium heat for about 3 minutes, until it begins to render fat but remains pliable. Transfer to paper towels to drain.
- Wrap each scallop with a half slice of bacon and secure with a soaked wooden toothpick.
- Arrange wrapped scallops on the prepared wire rack, leaving space between each one.
- Melt 2 tablespoons of butter and brush over the tops of the scallops.
- Broil for 8-10 minutes, turning halfway through, until bacon is crisp and scallops are opaque and just cooked through, about 145°F internally.
- While scallops broil, make lemon butter sauce: Melt remaining 2 tablespoons butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Remove from heat and stir in lemon juice, parsley, and a pinch of salt and pepper.
Plating
Arrange the bacon-wrapped scallops on a serving platter, removing toothpicks if desired for easier eating. Drizzle with the warm lemon butter sauce and garnish with additional chopped parsley. Serve immediately with lemon wedges on the side for guests to add extra brightness as desired.
Storage & Reheating
These scallops are best enjoyed immediately after cooking. If necessary, leftovers can be refrigerated in an airtight container for up to 1 day. Reheat gently in a 325°F oven for 5-7 minutes until warmed through. Do not microwave as this will toughen the scallops. Not suitable for freezing.
About This Recipe
This appetizer draws inspiration from the seafood traditions of Boston's historic restaurants, where fresh-caught ocean fare has been served to generations of diners. The preparation honors the classic bacon-wrapped scallop technique popular throughout New England's coastal eateries. While maintaining the essence of this beloved starter, this home version focuses on proper bacon cooking and proper scallop temperature for the ideal texture and flavor balance.