Bacon Wrapped Scallops Recipe - The Cookie Rookie® (2024)

FAQs

What do you soak scallops in before cooking? ›

Soaking scallops in milk before cooking can serve as a tenderizing agent, help eliminate mild fish odor, and aid in removing sand or grit.

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Do not thaw. Cook from frozen. Simple Preparation Instructions: For best taste and texture, bake your bacon wrapped scallops.

Do not crowd the pan; work in batches if needed. Cook the scallops for 2 minutes, then flip. Cook the scallops undisturbed for 2 minutes. If the scallop doesn't release easily from the pan, let it cook for another few seconds until it does.

Scallops are fairly easy to prepare, with some recipes calling for them to be first soaked in milk. Soaking scallops in milk is a way to tenderize them and remove any fishy odor.

Give your scallops a quick rinse to remove any grit, then thoroughly pat dry with a few paper towels, as excess moisture will inhibit searing. For added insurance, you can dry your scallops in the fridge for an hour or two before cooking.

Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Flour: While optional, I love dusting flour over my scallops before cooking them. The flour absorbs excess moisture and adds a nice golden brown crust. You can skip this step if you don't have flour or are gluten-free.

Scallops can be expensive and don't reheat well, so budget for the exact amount you need. We generally count 3–4 large scallops per person. Like shrimp, scallops vary in size; many stores will provide a count per pound, which you can use to estimate how many scallops you'll need.

Wrap each scallop with bacon, secure with a toothpick. Lay flat on a parchment lined baking sheet. Bake in oven 20-25 minutes, or until bacon is done through. Remove from oven, drain on a paper towel lined plate for 5 minutes, then serve with Chili Basil Mango Dipping Sauce.

Should scallops be brought to room temperature before cooking? ›

For more even-cooking, and for that center to cook more quickly, take the scallops out of the fridge 30 minutes before cooking. Don't put them in the sun or in a warm place. Just room temperature.

If the fresh scallops at your local grocery or fish market look dry or smell off, frozen scallops are a good alternative. Frozen scallops will have the same delicious taste and texture as fresh scallops if they are prepared well.

As they say, you get what you pay for, and the price of scallops varies based on how they're harvested. Diver scallops are considered the rarest and, therefore, the most expensive on the market because they're harvested manually from the ocean floor, which ensures a superior product.

Scallops are cooked when they are firm, nicely browned and opaque all the way through.

Brining is the key to great seared scallops

Brining helps to even out the flavor of wet scallops while removing the chemical taste from the STP, explains A Couple Cooks, who recommends mixing 4 cups of room temperature water with 2 tablespoons of kosher salt and letting the scallops sit in the mixture for 10 minutes.

It's not possible to remove the excess water from STTP-treated scallops, but you can camouflage the off-flavor of the chemical with the following simple lemon brine. Soak 1 1/2 pounds of scallops in a solution of 1 quart cold water, 1/4 cup lemon juice, and 2 tablespoons table salt for 30 minutes.

A large percentage of the scallops available in this country have been soaked in a solution containing sodium tripolyphosphate (STPP), which causes the scallops to absorb and retain moisture, before being frozen for sale.

Add scallops that have dried on a paper towel and been seasoned generously with Kosher salt to the pan, then cook for 1-2 minutes undisturbed. If you're lucky enough to get large sea scallops (we're talking 2″ in diameter!), sear for 2-3 minutes undisturbed, until there is a golden brown crust and scallops turn opaque.