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Bacon Wrapped Scallops Recipe

Recipe by Pedro M. A. Neves

Bacon wrapped scallops is an elegant Italian-inspired seafood appetizer that combines the delicate sweetness of sea scallops with the smoky richness of pancetta. This simple yet impressive dish can be prepared in minutes and serves as a sophisticated starter for any dinner. The scallops are seared until golden, creating a beautiful caramelized exterior while maintaining a tender, buttery center.

Ingredients

• 12 large sea scallops (about 400g)
• 12 slices pancetta or guanciale (about 150g)
• 2 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• 60ml dry white wine
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh lemon juice
• Sea salt and black pepper to taste
• Fresh thyme sprigs for garnish

Instructions

1. Pat the scallops dry with paper towels and season generously with sea salt and black pepper on both sides.

2. Wrap each scallop tightly with a slice of pancetta, slightly overlapping the ends and securing gently around the sides.

3. Heat extra virgin olive oil in a large skillet over medium-high heat until shimmering.

4. Carefully place the bacon-wrapped scallops in the hot skillet, pancetta-side down first, and sear for 2-3 minutes until the pancetta is crispy and browned.

5. Flip each scallop and cook for another 2-3 minutes until the scallop is opaque and the pancetta is fully cooked.

6. Push scallops to the sides of the skillet and add minced garlic to the center, stirring for 30 seconds until fragrant.

7. Deglaze the pan with dry white wine, scraping up any browned bits from the bottom with a wooden spoon.

8. Return scallops to center, add fresh lemon juice and parsley, and toss gently to coat. Cook for 1 minute.

Substitutions

• Use prosciutto instead of pancetta for a leaner, more delicate option
• Substitute large shrimp for scallops if preferred
• Replace white wine with vegetable or seafood broth for non-alcoholic version
• Use smoked paprika sprinkled on scallops before wrapping for additional depth

Tips

• Pat scallops completely dry before cooking to ensure proper browning and prevent sticking
• Do not overcrowd the skillet; cook in batches if needed to maintain high heat and achieve proper searing
• Avoid moving the scallops too frequently in the pan; let them develop a golden crust undisturbed for best results
• Serve immediately on warm plates, spooning the pan sauce over each scallop

While bacon-wrapped scallops reflect modern Italian-American cuisine, the technique honors traditional Italian coastal cooking that values simple preparations highlighting premium ingredients. The use of pancetta rather than standard bacon connects this dish to authentic Italian preparation methods, particularly in regions like Lazio and Campania where cured pork and seafood are frequently paired.

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