Bacon-Wrapped Scallops with Chili Butter: A Flavor-Packed Appetizer Guide
Crisp pork strips envelop sweet seafood for an indulgent bite crowned with a zesty sauce.
Bacon-Wrapped Scallops with Chili Butter
Few appetizers have the same irresistible allure as bacon-wrapped scallops glazed with a spicy chili butter. Whether you’re planning a festive dinner, seeking the perfect party starter, or simply aiming to treat yourself, this recipe delivers a stunning blend of flavors and textures: savory, smoky bacon paired with tender, sweet scallops and finished with a lively chili butter sauce.
The Allure of Bacon-Wrapped Scallops
Bacon and scallops are a classic pairing for a reason. The crispiness of the bacon enhances the naturally sweet, delicate flavor of the scallops. Each bite is balanced, satisfying, and just a bit indulgent, making this dish a hit for special occasions and casual gatherings alike. The bold addition of chili butter takes the flavor to new heights, offering a gentle heat that elevates every bite.
Ingredient Overview
The beauty of this recipe is in its simplicity. You need only a handful of high-quality ingredients to create a dish that is impressive and delicious.
- Scallops: Select large, fresh sea scallops for the best texture and moisture retention.
- Bacon: Thick-cut is ideal for larger scallops; thin-cut works better with smaller ones or if you prefer crispier bacon.
- Butter: Salted or unsalted; the base for the chili sauce.
- Chili Powder: The primary flavor note for the butter sauce.
- Cayenne Pepper: For an extra kick of heat.
- Optional: Sliced green onions for garnish, honey and lime juice for sauce variation (see below).
The Cast of Characters Table
| Ingredient | Purpose | Tips |
|---|---|---|
| Scallops | Sweet, delicate seafood base | Choose dry-packed, large sea scallops for the best results. |
| Bacon | Salty, smoky wrapper | Thick-cut for large scallops; thin-cut if you prefer crisp bacon. |
| Butter | Sauce base | Quality matters; use real butter for best flavor. |
| Chili Powder | Flavor kick in sauce | Adjust amount based on your heat preference. |
| Cayenne Pepper | Extra heat | Use sparingly; adds vibrant spice. |
Step-By-Step: How to Make Bacon-Wrapped Scallops
1. Prepping the Scallops and Bacon
Tip: Pat the scallops dry with paper towels to help them sear beautifully and prevent steaming.
- Count out your large scallops—roughly 12–16 works for a main course, or 20–24 for appetizers.
- Slice bacon strips in half (or thirds, if scallops are small) so each piece can wrap around one scallop.
2. Assembling the Bites
- Wrap each scallop with a strip of bacon, keeping the bacon taut but not stretched.
- Secure with a toothpick or wooden skewer inserted through both bacon and scallop.
If you don’t want the skewers to burn during cooking, soak them in cold water for at least an hour before use. This step is especially helpful when broiling or grilling.
3. Cooking Techniques
There are several excellent methods to cook bacon-wrapped scallops, each with its advantages:
- Oven Roasting: Place assembled scallops on a roasting rack in a 425°F (218°C) oven. Bake 15–20 minutes, or until bacon is sizzling and cooked to your liking.
- Broiling: Arrange on a roasting pan and broil 12–15 minutes, rotating as needed, until bacon is crisp and scallops are opaque.
- Grilling: Set on a preheated grill and cook over medium heat, turning occasionally, until bacon is done and scallops are cooked through (usually 10–15 minutes).
For oven and broiler methods, using a drip tray or rack helps keep everything from becoming greasy and encourages even cooking.
4. Making the Chili Butter Sauce
- Add several tablespoons of butter to a small saucepan over medium heat.
- Stir in plenty of chili powder and a dash of cayenne pepper for desired heat.
- Once melted and fragrant, spoon the sauce generously over freshly cooked scallops.
What others are reading
Optional: Garlic-Lime Variation
For an extra layer of flavor, try this alternative spicy butter:
- Melt butter in a large skillet.
- Add minced garlic and crushed red pepper flakes; sauté briefly.
- Stir in a squeeze of honey and juice of a fresh lime.
- Spoon this bright, tangy, slightly sweet butter over the scallops just before serving.
Tips for Perfect Bacon-Wrapped Scallops
- Par-Cook the Bacon: For crispier texture, bake bacon strips at 350°F for 15–20 minutes before wrapping. This renders some fat and ensures the bacon doesn’t end up undercooked when the scallops are done.
- Don’t Overcook the Scallops: Scallops only need a few minutes of high heat cooking to stay tender and juicy. Watch closely; as soon as they are opaque in the center and the bacon looks done, remove from heat.
- Use Large Scallops: They are easier to wrap and less likely to overcook.
- Serve Immediately: This dish is best hot, when the bacon is crispy and the scallops are still soft and moist.
Serving Suggestions
Bacon-wrapped scallops with chili butter are ideal as a passed appetizer or as a centerpiece for a casual dinner. Try one of these approaches:
- Arrange on a platter, sprinkled with thinly sliced green onions for color and freshness.
- Serve on a bed of rice or pasta. Drizzle any extra chili butter over the starch for maximum flavor.
- Pair with a side salad of arugula or mixed greens tossed in a citrusy vinaigrette to cut through the rich bacon and butter.
Variations and Customizations
- Herb Additions: Try fresh chopped chives or parsley sprinkled over the finished dish for a green, herbal contrast.
- Sweet Heat: Drizzle finished scallops with a mixture of honey and sriracha for sweet-and-spicy depth.
- Pancetta instead of Bacon: Thinly sliced pancetta also works in place of bacon; you may not need to par-cook it as it’s thinner.
- Maple Glaze: Substitute a portion of butter with maple syrup in your sauce for a sweet, smoky twist.
Make-Ahead and Party Prep Tips
- Wrap and skewer scallops a few hours ahead; store, covered, in the refrigerator until just before cooking.
- Mix the chili butter sauce in advance, then gently reheat before drizzling.
- For parties, cook batches just before guests arrive so the appetizers stay fresh and enticing.
Frequently Asked Questions (FAQs)
Q: Can I use frozen scallops for this recipe?
A: Yes, simply thaw them overnight in the refrigerator and pat completely dry before cooking for the best sear and texture.
Q: Which bacon is best—thick-cut or thin-cut?
A: Thick-cut bacon is ideal for big, plump scallops; it holds up during cooking and maintains a chewy bite. If you prefer crispier bacon or have smaller scallops, choose thin-cut bacon or par-cook your bacon strips first.
Q: Is it necessary to soak the skewers?
A: Soaking wooden skewers in water for at least one hour before cooking helps prevent burning, especially if you use a broiler or grill.
Q: How do I know when scallops are perfectly cooked?
A: Scallops turn opaque and feel slightly firm to the touch when done. Overcooking can make them rubbery, so begin testing for doneness after only a few minutes, especially with high heat.
Q: What are the best sauces or side dishes to complement bacon-wrapped scallops?
A: Chili butter is the classic choice, but a garlic-herb aioli or citrus vinaigrette can also work. Rice pilaf, angel hair pasta, or a crisp salad all pair nicely with this rich appetizer.
Storage and Reheating
- Storage: Leftover bacon-wrapped scallops can be refrigerated in an airtight container for up to 2 days.
- Reheating: Warm in a 350°F oven on a wire rack for 5–7 minutes; avoid microwaving as scallops can become tough.
Nutrition Information
Scallops are rich in protein and low in fat, but bacon and butter add calories and saturated fat. For a lighter version, use thin bacon and cut back on the quantity of chili butter. A typical serving (2–3 bacon-wrapped scallops) provides moderate protein and healthy omega-3s.
Troubleshooting and Pro Tips
- If the bacon cooks too slowly, broil or finish under high heat for the final 2 minutes.
- If the scallops release a lot of liquid, pat drier next time or ensure pan is hot before searing.
- Always use fresh, high-quality scallops for best results—avoid “wet” scallops that have been soaked in preservatives.
Quick Recipe Recap
- Cut bacon strips to fit scallops, par-cook if thicker texture is desired.
- Wrap bacon around each scallop, securing with a toothpick.
- Roast, broil, or grill until bacon is sizzling and scallops are opaque.
- Melt butter with chili powder and cayenne (plus garlic, honey, and lime for variation).
- Spoon warm chili butter over hot scallops, garnish, and serve immediately.
Final Thoughts
Bacon-wrapped scallops with chili butter prove that a handful of simple ingredients, paired with well-chosen cooking techniques, can result in a memorable appetizer or main course. Their crowd-pleasing flavor, straightforward preparation, and impressive presentation make them an essential addition to your entertaining repertoire. Whether served for a holiday crowd, a dinner party, or a cozy meal at home, these bites promise to disappear fast—better make a double batch!
References
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