Herby Bacon-Wrapped Scallops (My "Marry Me" Scallops)
These are my version of Marry Me Scallops - Herby Bacon-Wrapped Scallops. I know when most people hear "Marry Me," they immediately think of the creamy tomato sauce from Marry Me Chicken—but that's not what's happening here. Somehow these scallops still have that same "make this for someone you love" kind of vibe.
I call them my Marry Me Scallops because they're one of the very first recipes I made that won my husband over. To this day, they're still one of his top five most-requested meals for me to make. Tender scallops wrapped in crispy bacon and finished with a buttery garlic, lemon, parsley, and crushed red pepper sauce... it's easy to see why they continue making their way back to our table.
What You'll Need to Make Herby Bacon-Wrapped Scallops
A handful of simple ingredients is all it takes to make these scallops feel like something you'd order at a steakhouse.
Scallops
Look for large sea scallops, about 15–20 per pound. If your scallops have a stronger seafood smell, soaking them in buttermilk for about an hour is an easy trick to help mellow any fishy flavor. Just be sure to rinse them off and pat them completely dry before cooking so they sear properly.
Bacon
I highly recommend thin-cut bacon for this recipe. It crisps much faster than thick-cut bacon, which means your bacon gets perfectly crispy without overcooking the scallops. If you only have thick-cut bacon, it'll still work, but you may need a little extra cooking time.
Garlic, Lemon & Herbs
Fresh garlic, lemon juice, parsley, and butter come together to make a bright, buttery finishing sauce that complements the sweet scallops perfectly.
Crushed Red Pepper
The recipe includes a range, but don't be afraid to lean toward the higher end if you enjoy a little heat. We almost always add extra crushed red pepper flakes because we love the kick against the richness of the bacon and butter.
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How to Make Herby Bacon-Wrapped Scallops
Start by soaking the scallops in buttermilk for about an hour if desired, then rinse and pat them completely dry.
While they're soaking, mix together the lemon juice, garlic, parsley, and crushed red pepper flakes so the flavors have a chance to come together.
Next, prepare the bacon. Cut each strip into halves or three-quarter lengths depending on the size of your scallops.
Before wrapping the scallops, you'll want to par-cook the bacon. There are two easy ways to do this:
- Microwave method: Place the bacon between paper towels and microwave until the fat begins to render but the bacon is still flexible. This is the quickest option.
- Skillet or griddle method: Cook the bacon over medium-low heat until it's just beginning to crisp around the edges but is still pliable. We love using our Blackstone griddle for this because it gives you plenty of room to cook the bacon and scallops in one place.
Wrap each scallop with the partially cooked bacon and secure it with a toothpick.
Increase the heat to medium and cook the scallops for about 2–3 minutes per side, rotating them as needed so the bacon crisps evenly all the way around while the scallops stay tender.
When the scallops are almost finished cooking, reduce the heat slightly and add the butter along with the garlic-lemon mixture. Spoon the melted butter over the scallops until the garlic becomes fragrant and lightly golden. Remove from the heat and let everything rest for a couple of minutes before serving.
What to Serve with Bacon-Wrapped Scallops
These scallops pair well with just about any steakhouse-style side, but our favorite combination is:
- Jesse & Ben's Beef Tallow Fries for extra crispy fries with incredible flavor.
- Roasted or grilled asparagus to add a fresh, simple vegetable alongside the rich scallops.
- Extra lemon wedges for squeezing over the top just before serving.
If you're serving these for date night, they also pair wonderfully with a simple salad or grilled vegetables for an easy but impressive meal.
Give It a Try!
If you make these Herby Bacon-Wrapped Scallops, I'd love to hear what you think!
Leave a comment below and let me know how they turned out or what you served them with. If you share them on social media, be sure to tag @TurnedAroundTable so I can see your creation. Seeing your versions of the recipes from our table to yours is one of my favorite parts of sharing them!
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Herby Bacon-Wrapped Scallops
Ingredients
- 1 pound sea scallops about 15–20 large scallops
- 1 cup buttermilk optional, for soaking
- 1 package thin-cut bacon you'll use about ½ to ¾ slice per scallop
- 15 –20 toothpicks
- 5 –10 cloves garlic finely minced
- Juice of 2 lemons
- 1 tablespoon butter
- ½ –1 tablespoon crushed red pepper flakes to taste
- 2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley
- 1 lemon cut into wedges, for serving
Instructions
- Soak the scallops (optional): Place the scallops in a bowl with the buttermilk and refrigerate for 1 hour. This optional step helps mellow any fishy flavor. Drain and pat the scallops completely dry before cooking.
- Prepare the sauce: In a small bowl, combine the lemon juice, minced garlic, crushed red pepper flakes, and parsley. Set aside.
- Prepare the bacon: Cut each bacon slice into halves or three-quarter lengths, depending on the size of your scallops. (If using three-quarter pieces, save the remaining bacon to cook separately for bacon bits.)
- Par-cook the bacon: Preheat a griddle or large skillet over medium-low heat. Cook the bacon just until the fat begins to render but the bacon is still pliable, about 2–3 minutes. Remove and let cool slightly.
- Wrap the scallops: Wrap each scallop with a piece of bacon and secure it with a toothpick.
- Cook: Increase the heat to medium. Place the bacon-wrapped scallops on the hot griddle or skillet and cook for about 2–3 minutes per side, turning as needed to crisp the bacon evenly on all sides. Cook until the scallops are opaque and the bacon is crisp.
- Finish with the sauce: Reduce the heat slightly and add the butter along with the prepared garlic-lemon mixture. Spoon the sauce over the scallops as the butter melts. Cook for about 1 minute, just until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
- Rest and serve: Remove from the heat and let the scallops rest for 2–3 minutes before serving.
- Serve with lemon wedges and garnish with additional parsley if desired. These pair perfectly with Parmesan beef tallow fries and roasted or grilled asparagus.
welcome!
Hi, I'm Margot Searls and my hope is to turn around recipes from my table to yours. The food you put on your table can truly turn your lifestyle around for the better—hence Turned Around Table.
