Bacon-Wrapped Scallops
Bacon-Wrapped Scallops is a classic for good reason — quart (1 liter) vegetable oil for frying does most of the work, and the method is approachable enough for a weeknight. Sweet without being heavy, it works just as well for an afternoon treat as for dessert. Read through the tips before you start — a couple of small details go a long way with this one.
- Serves 4
- Level Medium
Ingredients
- 1 Quart (1 liter) vegetable oil for frying
- 1 cup Teriyaki glaze
- ½ cup Soy Sauce
- 2 tbsp Sugar
- ½ lb (225 g) bacon
- 1 lb (20–30 ea. / 450 g) of scallops
Method
- Heat oil in a deep-fryer or other pot to 350 °F (180 °C), making sure that the pot is large enough that the oil doesn't fill it more than halfway.
- Combine teriyaki glaze, soy sauce and sugar in a medium bowl. Set aside.
- Cut bacon strips in half lengthwise.
- Wrap each scallop with one of these half strips of bacon, and secure by skewering with a wooden toothpick.
- Working in batches so as not to crowd the fryer, fry the scallops until golden brown, about 4 minutes.
- Remove from oil, drain briefly and toss in the soy-teriyaki sauce.
- Serve immediately.
Tips for the best Bacon-Wrapped Scallops
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 6 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Best with fresh berries on the side and a little whipped cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
How many people does this Bacon-Wrapped Scallops recipe serve?
As written it serves 4. The quantities scale up or down in a straight line, so double everything for 4×2.
Can I make Bacon-Wrapped Scallops ahead of time?
You can prep all the ingredients a day ahead and keep them covered in the fridge, then cook just before serving for the best texture.
Is this Bacon-Wrapped Scallops recipe medium to make?
It is rated medium: 6 ingredients and 7 steps. Follow the order and the tips above and it is very forgiving.
What can I substitute for quart (1 liter) vegetable oil for frying?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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