Description
A delicious appetizer featuring large sea scallops wrapped in bacon, broiled to perfection and topped with spicy hot pepper jelly for a sweet and savory bite.
Ingredients
Scale
Scallops
- 16 large sea scallops thawed if frozen
- Kosher salt to taste
Bacon
- 1 lb. bacon (16 slices)
Topping
- 10 oz. hot pepper jelly (1 jar)
Instructions
- Prepare Oven and Baking Sheet: Adjust the oven rack to the upper-middle position and set the oven to broil. Line a rimmed baking sheet with foil and spray the foil with nonstick cooking spray to prevent sticking.
- Prepare Scallops: Remove the side muscle from each scallop and cut scallops if needed for uniform size. Pat dry with a paper towel. Place the scallops on a plate and season them with kosher salt to taste.
- Par-cook the Bacon: To ensure crispy bacon, line a microwave-safe plate with 4 layers of paper towels and arrange 8 bacon slices on top. Cover with 2 more layers of paper towels and microwave on high for 2 minutes until the fat starts to melt but the bacon remains pliable. Repeat for remaining 8 slices.
- Wrap Scallops with Bacon: Cut each bacon slice to fit snugly around a scallop with slight overlap. Secure with a toothpick. Place wrapped scallops on the prepared baking sheet, spacing evenly.
- Add Pepper Jelly: Spoon 1 teaspoon of hot pepper jelly on top of each bacon-wrapped scallop to add a sweet and spicy glaze.
- Broil the Scallops: Broil the scallops for 4 minutes total, turning the baking tray halfway through after 2 minutes for even cooking. The scallops are done when bacon edges are browned, scallops look opaque, and slightly spring back when touched.
- Serve: Transfer the scallops to a serving tray immediately and serve warm as a flavorful appetizer.
Notes
- Par-cooking bacon helps ensure even crispiness without overcooking the scallops.
- Use fresh scallops for the best texture and flavor; thaw frozen scallops thoroughly before use.
- Kosher salt enhances flavors without overpowering; adjust based on preference.
- To avoid toothpick hazards, remind guests to remove toothpicks before eating.
- Hot pepper jelly can be substituted with apricot preserves mixed with chili flakes for a similar sweet-spicy topping.
- Broiling time may vary depending on your oven; monitor closely to prevent burning.
Nutrition
- Serving Size: 4 scallops
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 15 g
- Cholesterol: 60 mg
