American · main

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops reads richness 7.9, umami 7.9 and citrus 6.8 on Palate's 0–10 flavor X-ray — a American main, about 12 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.9 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 8.6 / 10
• Bitter & Earthy — 3.7 / 10
• Rich & Fat — 8.0 / 10
• Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Richness 7.9 · Umami 7.9 · Citrus 6.8 · Sourness 6.1 · Salinity 6.1 · Fruity 4.7 · Smoke 3.5 · Marine & Briny 3.3 · Allium 3.3 · Herbaceous 2.1 · Warm Spice 1.3 · Floral 1.3 · Sweetness 0.9 · Bitterness 0.8

What's in it (10)

• medium scallops — 680 g
• salt bacon — 168 g
• salt — 5 g
• freshly ground black pepper — 3 g
• oil — 27 g
• unsalted butter — 27 g
• garlic — 6 g
• lemon juice — 15 g
• parsley — 4 g
• lemon — 65 g

Time & effort: about 12 min · effort: medium

Nutrition (per 100 g, engine-estimated): 117.4 kcal, 10.6 g protein, 8.7 g fat, 4 g carbs

Dietary: Contains meat · Contains seafood — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Remove the small side muscle from each scallop if still attached, then pat the scallops very dry with paper towels; this is what lets them sear instead of steam.
2. Season the scallops lightly on both sides with the salt and pepper.
3. In a large skillet over medium heat, cook the bacon halves until they render most of their fat and turn translucent and pliable at the edges but are not yet crisp, 3 to 4 minutes, turning once. Transfer to a paper-towel-lined plate to cool slightly; reserve the rendered fat in the skillet.
4. Wrap each scallop with a half-slice of the par-cooked bacon so the ends overlap, and secure with a toothpick pushed through the seam and out the other side.
5. Add the oil to the reserved bacon fat in the skillet and heat over high heat until just smoking.
6. Working in two batches so the pan stays hot, stand each scallop on its bacon-wrapped edge and hold it against the pan with tongs for 20 to 30 seconds per side, rotating, until the bacon is browned and crisped most of the way around, about 4 minutes total per batch.
7. Lay the scallops flat in the skillet and sear the first face undisturbed until deeply golden-brown and the scallop releases easily from the pan, 2 to 2 1/2 minutes.
8. Flip the scallops, then add the butter and garlic to the skillet; tilt the pan and continuously spoon the foaming butter over the scallops as the second side sears, 1 1/2 to 2 minutes, until the scallops are opaque throughout and register 130 to 135 F in the center.
9. Transfer the scallops to a platter, squeeze the lemon juice over them, and remove the toothpicks.
10. Scatter with the parsley and serve immediately with lemon wedges.

Dishes with a similar flavor shape

• Shrimp and Cheddar Grits — Cajun/Creole · Creole
• Shrimp and Grits with Andouille Sausage — Southern
• Crispy Skin Salmon with Lemon Butter — American
• Pan-Seared Halibut with Brown Butter — American
• Fideuà de Gandia — Spanish · Valencia

Keep reading: what richness, umami, citrus mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.