Bacon wrapped scallops baked in the oven are topped with a Dijon maple cream sauce for an impressive scallop appetizer. You won’t believe how easy these low carb baked scallops really are!
If you’re a Hell’s Kitchen fan (and really, who doesn’t love to watch Gordon Ramsay holler?), you’re already pretty familiar with the idea of scallops. But, chances are you’ve avoided picking some up and cooking them up at home.
I mean, if you believe the show, it seems just about impossible to get scallops on the table without turning them to rubber.
However, you don’t have to eat at a fancy restaurant or learn complicated cooking techniques to create buttery, sweet, perfectly done scallops at home.
Trust me. This baked scallop recipe will show you how!
WHAT ARE SCALLOPS?
If you haven’t seen the show, you may be wondering, what are scallops?
The scientific answer is they are bivalve shellfish which means they have a top and bottom shell, like a clam or mussel. If you have a shellfish allergy, this also means scallops are out.
Unlike other types of shellfish, that can live for extended periods after harvesting, scallops die quickly after they’re removed from the water. This is the main reason you can buy, say, oysters live, but scallops are usually only available frozen.
Lucky ducks who can find live scallops in the shell should look for a tightly shut and sort of ocean smelling scallop. Anything that smells fishy or remains open even after you tap on the shell isn’t safe to eat.
There are two main types of scallops available in the US, bay scallops and sea scallops. Bay scallops are smaller in size and sweeter than the Hell’s Kitchen darling, the sea scallop. But they’re only available seasonally, so they aren’t as common in dishes.
Sea scallops are much bigger – up to 2 inches in diameter! As you can find them year-round, they also tend to be more popular.
HOW TO COOK SCALLOPS
Once you get your lovely bag of scallops home, how do you cook scallops?
Like most proteins, you have a lot of options. Pan seared scallops is one of the more popular techniques, but they can baked, grilled, broiled, or even eaten in raw in ceviche.
Another traditional way to serve scallops is bacon wrapped scallops. Wrapping scallops in a slice of bacon gives you a hearty salty crunch that pairs incredibly with the sweeter and softer texture of the scallops.
The tricky part of cooking scallops, bacon wrapped or otherwise, is not to overcook them.
Unfortunately, it can be hard to figure out if you’re over or under cooking (I’m telling you watch Hell’s Kitchen on this matter).
Well-cooked scallops are opaque on the outside and are firm to the touch with a bit of give. Think jello that has set in the fridge. If you’re cooking on the stovetop, this should take about 2 minutes per side.
Baked scallops give you a little more flexibility than pan frying so that can be an excellent way to get your scallop cooking feet wet.
LOVE BACON WRAPPED FOOD? TRY OUR CHICKEN WRAPPED ASPARAGUS WITH BACON!
HOW TO MAKE BACON WRAPPED SCALLOPS IN THE OVEN
To figure out how to make bacon wrapped scallops in the oven, you don’t need any fancy equipment or specific skill set – win! And the whole recipe is ready in about 20 minutes.
- Lay bacon slices flat on an ungreased baking or jelly roll pan.
- Bake at 350 degrees for 7 – 10 minutes. Bacon will be browned but only partially cooked.
- Remove bacon from the pan and set on a plate or tray lined with paper towels.
- Once cooled slightly, wrap each piece of bacon around a scallop; secure firmly with a toothpick.
- Set the bacon wrapped scallops aside.
- In a medium-sized saucepan, bring the cream to a gentle boil.
- Reduce the heat and simmer uncovered until the cream is reduced to about ¾ of a cup; about 8 minutes.
- Stir in the mustard, maple syrup, and salt.
- Raise the heat and bring the mixture back to a boil for 2 minutes.
- Meanwhile, preheat the oven to 400 degrees F and place the scallops on a greased baking sheet.
- Bake the bacon wrapped scallops for 8 – 12 minutes or until firm and opaque.
- Top each scallop with the cream sauce and garnish with parsley.
- Serve immediately.
TIPS FOR BACON WRAPPED SCALLOPS
Below are some tips for bacon wrapped scallops baked in the oven. These tips will make sure you get the most out of your scallop investment.
- The key to making the bacon work is to cook it slightly but to leave it still flexible so the bacon will meld with the scallop in the oven without burning.
- Stick with your cream when it’s on the stove! Boiling dairy products is a delicate business and needs constant supervision. It’s better to cook the cream on a lower heat for a longer period of time than risk burning it.
- Also, be careful when adding the mustard and syrup to the cream – it can have a tendency to boil over.
- Be sure to remove the toothpicks before serving for a more elegant presentation.
Whether you’re a scallop pro or not, it’s a pretty good bet once you try this recipe, you’ll find bacon wrapped baked scallops sneaking their way onto your next dinner menu.
SCALLOPS AREN’T THE ONLY FOODS EASIER TO BAKE. CHECK OUT OUR HOMEMADE MEATBALLS BAKED IN THE OVEN!
PIN TO SAVE BACON WRAPPED SCALLOPS BAKED IN THE OVEN FOR LATER
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PRINTABLE RECIPE BACON WRAPPED SCALLOPS OVEN
Bacon Wrapped Scallops Baked in Oven with Maple Cream Sauce
Bacon wrapped scallops baked in the oven are topped with a Dijon maple cream sauce for an impressive scallop appetizer. You won’t believe how easy these low carb baked scallops really are! Used with permission from Genius Kitchen.
- 10 slices bacon, thin sliced
- 10 large sea scallops
- 1 cup heavy whipping cream
- 2 tablespoons maple syrup
- 2 tablespoons Dijon mustard
- 1/8 teaspoon salt
- chopped parsley
- Place bacon in a single layer on an ungreased rimmed baking sheet.
- Bake at 350 degrees F for 7-10 minutes or until partially cooked and lightly browned.
- Drain bacon on paper towels and increase oven temperature to 400 degrees F.
- Wrap each strip of bacon around a scallop and secure them with toothpicks.
- Place baon wrapped scallops on a greased baking sheet.
- Bake at 400 degrees F for 8-12 minutes or until the scallops are firm and opaque.
- Meanwhile, in a saucepan, bring cream to a boil.
- Reduce heat and simmer, uncovered, until cream is reduced to 3/4 cup. This takes about 8 minutes.
- Stir in the Dijon mustard, syrup, and salt.
- Bring to a boil and boil for 2 minutes.
- Serve drizzled with the cream sauce and sprinkled with chopped parsley.
As an appetizer, plan on one bacon wrapped scallop per person. These are low carb at only 4g of carbs each. You can make it keto by skipping the maple syrup in the cream sauce.
The bacon wrapped scallops are also gluten free.
Serving Size:10 Servings
Amount Per Serving: Calories: 197Saturated Fat: 8gCholesterol: 50mgSodium: 276mgCarbohydrates: 4gSugar: 2gProtein: 5g