- Appetizer
- Main
- Shellfish
- American
- Oven
- Stovetop
Ingredients
- 1 1/2 lb
large sea scallops (about 16), side muscle removed, patted very dry
- 8 slices
bacon, regular cut, not thick
- 6
scallions, trimmed, cut into 1 1/2-inch pieces
- 1 tbsp
olive oil
kosher salt, to taste
black pepper, to taste
For the smoked paprika butter
- 4 tbsp
unsalted butter
- 1 clove
garlic, finely grated or minced
- 1 1/2 tsp
smoked paprika
- 1 tbsp
lemon juice, freshly squeezed
- 1/2 tsp
lemon zest, finely grated
- 1/4 tsp
kosher salt
For serving
- 1
lemon, cut into wedges
- 8
wooden skewers (8-inch)
- Gluten-free
Contains milk (unsalted butter) and shellfish (large sea scallops (about 16)).
Not checked: wooden skewers (8-inch).
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
If you're using wooden skewers, put them in a dish of water to soak so they don't burn under the heat.
20 min, hands-off
- 8 wooden skewers (8-inch)
- Step 2
Lay the bacon slices in a single layer in a large cold skillet and cook over medium heat, turning once, until the fat has rendered but the bacon is still soft and pliable, about 5 to 6 minutes. It should not be crisp, or it will crack when you wrap it. Move to a paper towel-lined plate to cool and pour off the fat.
6 min
- 8 slices bacon
- Step 3
Wipe out the skillet and melt the butter over medium-low heat. Add the garlic and smoked paprika and cook, stirring, just until fragrant, about 30 seconds. Take the pan off the heat and stir in the lemon juice, lemon zest, and 1/4 tsp salt. Set aside somewhere warm.
5 min
- 4 tbsp unsalted butter
- 1 clove garlic
- 1 1/2 tsp smoked paprika
- 1 tbsp lemon juice
- 1/2 tsp lemon zest
- 1/4 tsp kosher salt
- Step 4
Pat the scallops completely dry with paper towels; wet scallops steam instead of browning. Cut each cooled bacon slice in half crosswise, then wrap one half snugly around the side of each scallop so the flat top and bottom stay exposed.
10 min
- 1 1/2 lb large sea scallops (about 16)
- 8 slices bacon
- Step 5
Thread each skewer with 2 bacon-wrapped scallops and 2 or 3 scallion pieces, alternating. Push the skewer through the scallop sideways so it pins the bacon seam in place and the flat faces of the scallop point out. Brush the skewers lightly with the olive oil and season with salt and pepper.
10 min
- 1 1/2 lb large sea scallops (about 16)
- 6 scallions
- 1 tbsp olive oil
- kosher salt
- black pepper
- 8 wooden skewers (8-inch)
- Step 6
Set an oven rack about 5 inches below the broiler and heat the broiler to high. Arrange the skewers on a foil-lined rimmed baking sheet, spaced apart. (To grill instead: heat a grill to medium-high and oil the grates.)
5 min
- Step 7
Broil 4 to 5 minutes, then turn the skewers and broil 3 to 4 minutes more, until the bacon is crisp and the scallops are just opaque in the center and firm to a light touch. Don't go much past 10 minutes total, or the scallops turn rubbery. On a grill, the same timing applies with the lid closed.
9 min
- Step 8
Brush the hot skewers generously with the smoked paprika butter, letting it soak in, then pile them on a platter. Spoon over any butter left in the pan and serve right away with lemon wedges.
2 min
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026