Last week, Andrew Back Bacon posted an article about the top 5 bacon wrapped seafood appetiziers. On this list were things like bacon wrapped water chestnuts, shrimp and even lobster. But atop that list was the supreme bacon wrapped seafood dish: Bacon Wrapped Scallops. Now Andrew went on and on about how he was a moron in the kitchen (Yeah, just the kitchen I’m sure) and said how easy it was to make this dish. Being the curious individuals I’m sure you are, you should be asking HOW THE HECK DO WE MAKE IT, THEN?!

That’s where I come in…

This is what’s going to be the first instalment of Bacon Wrapped Scallops, the quick and easy way. This dish literally took me 35 minutes to prep, cook, photograph and make look pretty. Take away the photographing and such, this should take you 25 minutes, and for 20 of those, the scallops and bacon are in the oven! Super easy.

Here we go


10-12 Sea Scallops

10-12 Strips Maple Leaf Bacon (Same as the number of scallops)

¾ cup White wine

1-2 sprigs Fresh Rosemary

Juice from ¼ lemon

2 tbsp Unsalted Butter

Salt and Pepper


1. Preheat your oven to 375°F

2. Line up your strips of bacon on a cutting board, nice and straight.

3. Place a scallop at the bottom of each strip and season liberally with fresh cracked black pepper. There’s no need for salt here, we have BACON.

4. Roll up your scallops nice and tight. Since we’re using the whole strip of bacon, we don’t need a toothpick. It will hold itself together

5. Stand up all of your scallops on a baking sheet that’s been rubbed with a little bit of olive oil. It’s not so much for flavour, but to ensure that nothing sticks too much.

6. Whack them in the oven. Now…don’t literally whack them in there. They’ll go everywhere. That’s just stupid. Let them do their thing for a good 20 minutes, or until the bacon has gone nice and brown, like bacon should be.

7. While those little puppies are doing their thing, go to your stove and put your wine, a small squeeze of lemon (you really don’t need much) a pinch of salt, fresh cracked pepper and your sprig(s) of rosemary. Into a pan.

8. Bring that up to a boil and let it keep simmering until it’s reduced to half. You don’t even have to stir it. It’ll do its own thing. Andrew Back Bacon is right, this is stupidly easy!

9. Once the sauce is reduced, add in your butter and swirl it around. You can further reduce this if you so please.

10. By now your heavenly scallops should be ready. Stand those up on a plate and drizzle with your rosemary infused white wine and lemon sauce.

11. EAT!!!!!!

Stay tuned for something a little more adventurous….