Bacon-Wrapped Scallops with Chili Butter

By cindyandmojo

Ingredients

• 2 pounds Large Scallops
• 1/2 pound Bacon, Cut Into Thirds Or Halves
• 1 stick Butter
• 2 teaspoons Chili Powder
• Dash Of Cayenne

Details

Servings 8
Preparation time 15mins
Cooking time 35mins
Adapted from thepioneerwoman.com

Preparation

Step 1

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I forgot to take a photo of the butter I made, because it was four days before Christmas when I made these and Scotch tape (the purple package, not the green one) was holding my brain together. But here’s what I heated together in a saucepan:

Dash of cayenne pepper for heat

Heat it up until it’s all mixed together, the spoon it over the top of the scallops just after removing them from the heat.

Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.

So speaking of diets, Ree, how does this work. You have all this yummy food that you have to prepare but you said you diet for breakfast and dinner and eat whatever you want for lunch. So do you eat all the things you make for the blog at lunch? And how about the Family Dinner? Is that now the Family Lunch?

Hey person above me:) I was wondering the same thing. I would love to read her thoughts about her diet and maybe get some tips and secrets only because these photos make my mouth water and I’ve been gaining weight learning how to cook! It’s always easier to diet with friends, so I may just join weight watchers..it would be nice to read how she is doing with hers, though

I have another recipe for baked scallops. They bake for 15 minutes at 400°F and are not overcooked or rubbery. I think the indirect heat in the oven compared to direct heat on the stovetop might make the difference. I would par cook the bacon.

These look delicious, as always, Ree. Do you think there is anything in life that isn’t improved by the addition of bacon?

OH MY !!! anything with BACON !! and love scallops yepp maken this one for the super bowl !!

This is also good to do with jumbo shrimp. Add a bit of lime juice, garlic and ancho chile powder to the butter and it is indeed a heavenly treat!

I agree with La Vikinga about pre-cooking the bacon for better results. Whenever we made these at the restaurant where I cooked, we would always partially cook the bacon. We usually skewered them (easier to turn 6 at a time) & grilled them. The bacon turns out a little crisper too, than starting from raw. We did the same with shrimp and with pieces of chicken breast. The chili butter sounds delicious and I like L V’s idea of adding garlic & lime juice too!! Also good, brushed with bbq sauce or sweet-n-sour dressing.

Oh my, this looks delicious..Anything with bacon will make my day!

I make bacon wrapped potatoes (it only makes sense since I live in Northern Maine:)

Wrap the bacon around a piece of potato “tautly” and then place in a 9×13 baking dish seam down.

These are VERY good. I usually make two pounds of bacon worth and they’re gone before they ever cool off!

Heather (Heather's Dish)

Yes, April…I have done this application but brown them on both sides in a skillet that is oven proof in a tablespoon of olive oil. Then, I stick them in a 4oo degree convection oven or reg oven for 10-15 minutes. Before the oven, I slice a roll of butter I have mixed with very finely chopped garlic, flat leaf parsley, tarragon,chili powder, crushed red pepper flakes and apply a little piece of this butter combination on each. Then, into the oven. I add slices of lemon on the platter so people can add freshness before serving…delicious~

I make different butter rolls and then roll them in freezer paper and put them in large baggies for different applications…rolls with butter, garlic, parsley for garlic bread….tarragon, butter, garlic, parsley for seafood: shrimp, these bacon wrapped luscious packages, crab cakes…

I agree with those who commented about overcooking the scallops. I’m more concerned about that undercooked bacon — the rubbery, fatty bacon makes me gag. Also, this is a very unhealthy meal — hello, Paula Deen.

I have made a variation of these and cook my bacon a bit beforehand. I then grill them for just a couple minutes on each side…Never longer than that, or I might as well be eating a piece of rubber.

I wrapped bacon around bite-sized pieces of chicken breast. Secure “tautly” and roll in brown sugar mixed with chili powder. Bake on rack 30 – 35 minutes. I took them to a Fiesta Bowl game watch – they were gone before kickoff! Everyone said I have to bring them to all game parties now.

OK I’m following your directions to tell you that I LOVE SCALLOPS TOO!!!

I make these little jewels often. One suggestion I can add, if you like your bacon cooked more (like we do), par cook it in the microwave before wrapping it around your scallops. Nobody wants overcooked scallops, that would be a tragedy. But if you want crispy bacon it’s hard to keep the scallops from overcooking. Par cooking the bacon gives you crispy bacon and perfectly cooked scallops.

Scallops are a great choice – high in protein and low in fat. Cooking in a little butter is good and the chili sauce is great! Unfortunately the bacon makes this an unhealthy choice for many. Add some real bacon bits instead? The flavor with half the fat. Serve with a green salad and presto – one healthy meal!

Definitely making this this weekend! Will be so good topped over a salad. I’ll probably have to make only 1/4 of the recipe, as I will undoubtedly eat them all.

Bacon makes the world go round!

Dee…I love scallops (the big suckers!) and bacon, so a match made in heaven, indeed. I’m getting all taut just thinking about how much I want some right now! I’ve always had a problem getting the bacon done enough for crispier bacon needs without overcooking the scallop…which really needs to be just translucent in the middle or it gets all rubbery on you. One solution I’ve found is pre-cooking the bacon a minute or more in the microwave, between paper towels and wieghted down so it doesn’t curl. Then wrap them around the scallops and go. I know what I want to make this weekend! Thanks for the chili butter…love that smoky bacon and some heat too!

Looks like ya’ll added some wonderful heat with that Cayenne butter….MMmmmmm, this is one gal who likes it hot!!!! Spicy anyway…lets me know I’m alive!

I make these a lot. I always “pre-cook” the bacon for a few minutes and then wrap the scallops. The scallops cook to a perfect “medium”

To all the people who are health conscious and are remarking about the fat in this recipe I would like to say: do not make it.

The saddest part about all the helpful “health” nuts advice is that they are wrong. Both butter and bacon are actually more than just heavenly tasting, they are also highly nutritious, and not just in minute amounts. We eat fat of all kinds, even adding melted coconut oil to our morning smoothies. Fat provides a tremendous store of energy. Now, if you want to talk deadly let’s look at modern vegetable oils, refined sugars and white flour.

The only caveat I would add to this is that how the animal was raised is of utmost importance: On pasture with fresh air and sunlight? Yeah baby, bring it! In a factory farm with concrete floors and artificial lighting, shoulder to shoulder standing in their own waste? That stuff really IS bad for you.

As for those who will balk; how on earth are you gonna make scallops wrapped in bacon with *bacon bits*???? If we wanted a steamed scallop/iceberg lettuce salad, we’d make one. Anyhow, there has never, ever been a study proving that saturated fat causes heart disease.

You know how to make us hungry!

My family and I love love your show and blog! We love the food you make, please check out ours.

Have you ever tried holding your bacon wrapped meat together with spaghetti? It works wonders. The noodle cooks as your food does and in the end there is no pulling out the toothpick for the food to fall apart. Also it takes all the risk of poking the roof of your mouth with the lost toothpick out of the equation. One cannot even tell the spaghetti is there. I love using it. You need to make these again just to try out the new technique…

These looks amazing! Your photos inspire me, and make me hungry!

I LOVE SCALLOPS. And you, PW, for showing me how to make these suckers.

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