1–2 pounds dry frozen scallops, thawed overnight under refrigeration, see Notes below
2 pounds thin cut bacon, see Notes below
3 tablespoons butter
2 teaspoons finely minced garlic
1 ½ tablespoons finely minced scallion bottoms
Pinch of red pepper flakes
¼ cup brown sugar
2 tablespoons sherry
2 teaspoons ketchup
1 teaspoon Dijon mustard
1 tablespoon bacon fat
Preheat oven to 425 degrees F and line three sheet trays with parchment paper. Spray all three with pan spray over the parchment.
Lay out the bacon in flat slices on the three trays. (If you only have one tray, cook in batches.)
Place in oven and cook in five-minute intervals, turning the pans as well as rotating the pans between racks. After ten minutes, check and remove any slices that are cooked but still pliable. Continue cooking the rest for up to 15 minutes until they are done. Each piece will be undercooked but pliable and will finish cooking and crisp up once wrapped and back in the oven. Drain on paper towels.
While the bacon is cooking, peel off the little muscle on the side of the scallop if present and discard then lay them out on paper towels with another layer over the top. You want them as dry as possible.
Start the sauce in a medium saute pan over medium heat by melting the butter and adding the garlic, scallions and red pepper flakes. Cook for about three minutes until tender, but not browned. Lower heat if needed as they cook.
Add brown sugar and with a small whisk, whisk until mixed in and melted.
Add sherry and stir to combine and cook until frothy and bubbly.
Remove from heat and stir in the ketchup, mustard and bacon fat removed from cooked bacon pan.
Set aside to cool. You want it cooled to room temperature, not chilled. When ready to use, whisk again.
Keep the oven at 425 degrees F.
Line a single sheet tray with a rack and spray the rack with pan spray.
Cut any very large scallops in half (which in my case, was most of them).
In a medium bowl add the dry scallops and pour in the sauce. Use your hands and massage the sauce into the scallops so that they all get covered.
Lay out one strip of bacon and place a scallop at one end and roll tight. Push a toothpick through the end of the bacon, through the scallop, and out the other end and lay on the rack that is sitting over the sheet pan. For the small scallops, use a half piece of bacon.
After all scallops are wrapped and secure, place the pan into the oven and cook for about eight minutes. Check one scallop to see if it is cooked and continue cooking until fully cooked, up to a total of about 12 minutes. The scallop is cooked, when the center is white and no longer opaque. Overcooked scallops get rubbery so check regularly after the eight-minute mark. (Smaller scallops will take less time to cook so use your judgment on timing.)
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
You will need to buy one pound of bacon for every pound of scallops you plan to cook. The sauce ingredients will stay the same – it will coat a large number of scallops. My two pounds of scallops had very large (2 ounces each) as well as medium sized (about 1 ounce each). I cut the large one’s in half and left the smaller one’s whole.