Bacon wrapped scallops have been on my to-do list for quite sometime now – and when my sous chef found gorgeous U/10 scallops at the grocery store, it was time. And these sweet little jewels did not disappoint 1) because they’re wrapped in bacon (of course) but 2) they’re pan seared creating a divine golden-brown char on the outside whilst leaving a soft, buttery texture on the inside. Amazing. Melt-in-your-mouth delicious. And the chipotle chili butter? A perfect touch of heat and sweet. And believe it or not, I think the chipotle chili butter is ideal as an accent, as opposed to a true sauce (I know, I know, this is a rare moment for the condiment-crazed cook). But really, believe me, a little bit goes a long way. And the greatest part about this dish (no, no, besides the bacon) – it comes together so quickly. Yes, weeknight ease but special occasion delicious. Perfection. Let’s get started.
Bacon Wrapped Scallops with Chipotle Chili Butter:
(Serving size: 3)
- 10 U/10 sea scallops
- 10 slices applewood smoked bacon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 teaspoon chipotle chili powder
- 10 toothpicks
To begin, remove the side muscle from the scallop. Next, a critical part of this dish is ensuring that the scallops are dry. dry. dry. If they aren’t completely dry, sauteing the scallops will be fruitless; it will be more like steaming the scallops and it won’t produce a golden-brown char. So, place your scallops between layered paper towels, allowing the paper towels to soak up any excess liquid.
You may have to change out the paper towels periodically. I let our scallops dry for a few hours. You can always leave them in the fridge while drying if you’re out doing other things. Okay, next things next.
Start by cooking the bacon until almost done, but while still pliable. This is critical, because if it’s too crisp it will simply crumble rather than wrap around the scallop. We cooked our bacon in the oven at 500 degrees for about 8-10 minutes but it’s going to depend on the thickness of your bacon, etc. So keep an eye on ’em. In the meantime, melt 3 tablespoons of butter in a bowl. Add your chipotle chili powder and whisk until combined.
Set aside. When the bacon is finished but still pliable, place the strips on a paper towel to drain an excess oil, but quickly thereafter (careful not to burn yourself) wrap the bacon around the scallop and secure with a toothpick.
Generously season the scallops with salt and pepper.
In a 12-14 inch saute pan, heat olive oil and one tablespoon of butter over high heat. When the pan is very hot, sear the scallops in the pan, about 2 minutes on each side.
When finished, remove from the pan and drizzle with your chipotle chili butter.
These nuggets are so, so delicious. And a perfect wine pairing? The 2012 La Crema chardonnay. Creamy, oaky and an excellent match for this buttery, savory dish.
Cheers!
