• 9 oz. bacon or 10 strips
  • 1 lb. scallops large, about 10-12 count/pound
  • 2 Tbsp. butter melted
  • 1 clove garlic crushed
  • 2 tsp. coconut sugar or brown sugar, optional
  • ¼ tsp. salt to taste
  • Pinch of black pepper to taste
  • 1-2 Tbsp. avocado oil or other high-smoke point oil


  1. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable.
  2. Remove the bacon from the skillet and let drain on a paper-towel lined plate.
  3. Prepare scallops by removing the tough tendons, or side muscles, and patting dry.
  4. Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.
  5. Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.
  6. In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees.
  7. Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.
  8. Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.
  9. Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!

(Sourced from Evolving Table)

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