How to make it

  • Make sure that if you're using frozen scallops, they've spent some time thawing in water. Also, go ahead and pre-soak those toothpicks in water (This will keep them from burning later)
  • Take a non-stick frying pan on Medium-high, and pre-cook the bacon for 2-4 minutes. You're just looking to start the cooking process, not make it crispy now
  • Take the bacon and wrap it around the "sides" of the scallops (1 per scallop). There's probably going to be some overlap of the bacon. Use a toothpick and slide it through the bacon and scallop, holding it in place. Pop in another toothpick, making a "cross" pattern.
  • Wipe out that frying pan to remove excess grease, and get it back on a medium-high flame, this time putting in a little margarine. Melt a little butter in a microwave-safe cup.
  • Place the bacon-wrapped scallops in the pan, scallop-side down. We're going to cook these for a total of 7-8 minutes. Once they're in, brush the melted butter on top of the scallop. Also, be liberal with the salt, pepper, and paprika. It would take a HELL of a lot of over-seasoning to ruin this meal.
  • After about 4 minutes cooking, use some tongs and flip the scallops over. Don't forget to re-butter and re-season the "naked" side. Finish out the other 3-4 minutes, and remove the toothpicks (remember, there are TWO PER SCALLOP).
  • You're DONE. Actually, if the bacon doesn't look cooked to your satisfaction, pick it up sidways in the tongs and literally press the bacon to the pan. Make it how you like it, otherwise the recipe's worthless!
  • Frozen French-Cut Stringbeans - Take out of the container and dump it into a microwave-safe bowl. Microwave for 1:20. Take it out, drain out the excess water, and slap on some salt, pepper, and butter. Microwave AGAIN for another 1:15. Viola!
  • Microwave Rice - I just used some Uncle Ben's Buttery Rice, taking the bag and placing it directly into the microwave for 1:20. I wanted to kick up my rice, so I took about 2 dozen almonds I had at lunch time, chopped them up in a food processor, and toasted them for a few seconds in the same pan! Also, I had leftover mushrooms from pizza last night, and I processed them and threw them in, too.

Reviews & Comments 2

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  • whuebl 7 years ago
    My daughter served these yesterday on Christmas for an appetizer - they were yummy - out of sight.

    And why couldn't you use that pre-cooked bacon they are selling in the stores now to start with? Would make it much easier and you wouldn't have to worry about the bacon being cooked?
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  • lotsarecipes 7 years ago
    My hubby makes this recipe quite often. You may wanna try marinating the scallops in citrus juice, worchestershire sauce and tabasco before wrapping in bacon and cooking...he has also cooked them on the barbecue with great success.
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