Traditional recipes

Bacon wrapped scallop and fruit skewers recipe

Bacon wrapped scallop and fruit skewers recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Scallop starters

This unique flavour combination is sure to be the talk of your next barbecue party! Use streaky bacon or pancetta for best results.

8 people made this

IngredientsMakes: 12 skewers

  • 1 lemon, juiced and zested
  • 1 tablespoon honey
  • 12 scallops
  • salt and pepper to taste
  • 6 fresh figs, stems removed
  • 6 strawberries, hulled
  • 12 rashers streaky bacon, halved

MethodPrep:20min ›Cook:12min ›Ready in:32min

  1. Preheat a BBQ for medium heat. Soak 12 bamboo skewers in water (to prevent burning on the BBQ). Combine the lemon zest, juice and honey. Set aside.
  2. Season scallops with salt and pepper. Wrap scallops, figs and strawberries in bacon. Place one scallop and one strawberry or fig, on each skewer.
  3. Lightly oil cooking grate. Place skewers on preheated barbecue; cook for 6 to 8 minutes per side, brushing with lemon glaze, until bacon is crispy and scallops are cooked through.

Ideas

You can use different fruits to change the flavour or to accommodate what you have to hand.

Video

Bacon wrapped scallop and fruit skewers

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Reviews & ratingsAverage global rating:(4)

Reviews in English (2)

The natural sugar in strawberry/figs and smoky flavor of the bacon really makes this appetizer so good. The scallop also very appetizing!-07 Aug 2012

I could not get figs so I substituted a raw King Prawn, bacon wrapped, instead. The recipe turned out well and the skewers disappeared.-21 Jul 2013


Impress Your Guests with Bacon Wrapped Scallops. Super Simple!

Bacon wrapped scallops are a staple at many dinner parties! They’re great because they look like they take a lot of time and effort but they’re really simple!


Tips for Purchasing Sea Scallops

Shopping for scallops can be confusing. Sometimes they look dry and slightly discolored, which isn’t necessarily a bad thing. Sometimes they are wet or immersed in a milky bath and are shiny white. And, sometimes they are perfect disks that aren’t even scallops at all. The latter are made from puréed and molded or stamped whitefish. In a perfect world, these would be correctly labeled as “imitation” scallops.

Ideally, you want to buy fresh, not previously frozen, scallops with clearly labeled harvested dates and best buy dates. If you do have to purchase frozen scallops, make sure they are indicated as IQF. This stands for Individually Quick Frozen that occurs on the boat as soon as the scallops come out of the water.

It is best to purchase scallops that are sourced locally from open waters. Try to steer clear of scallops from foreign countries or that are farm raised. Diver scallops is a term for scallops that are harvested by fisherman who dive into the cold coastal waters and pick them up by hand. These are the most delicious and the most expensive. When it comes to scallops, the high price of a properly sourced product is well worth the resulting texture and flavor.

Look for dry-packed and untreated scallops with less than 80% moisture content. Avoid scallops that appear wet. These are often processed in a preservative solution of sodium tripolyphosphate. While these have a longer shelf life, they also hold approximately 25% additional moisture and will never achieve a nice brown outer layer when cooked.

Appearance and smell matter. Natural, dry scallops are an off-white or cream color. However, they can even carry hues of grey, orange, or pink. It really depends on their habitats and what they are consuming. Look for scallop meat that is firm and translucent. They should smell fresh and faintly of the sea. They should never smell fishy or pungent. These are likely old or have not been stored properly during transit or in the market.

Scallops are sorted by size and are sold by count-per-pound. Sea scallops are available in 10 count increments. The labeling will be 10-20 count per pound and up to 40-50 count per pound. The smaller the count, the larger the scallops.


Bacon-Wrapped Sea Scallops with Wilted Lemon Spinach

In the martini-glass and lounge-music world of 1950s and 1960s cocktail parties, “angels on horseback” was one of the top ten hors d’oeuvres. It featured bacon-wrapped oysters, a perfect combination in which the salty, smoky slices add flavor and crunch to the voluptuous shellfish. I’ve often wondered why this recipe was never made into a real special, appropriate for the dinner table. Here it is, using scallops. You will need 8- to 10-inch wooden skewers for the scallops.

For an all-seafood dish, wrap the scallops with smoked salmon.

Replace the scallops with 1-inch slices of monkfish tail.

Skewer 3 scallops on each skewer for a main course portion.

Use this recipe as a guide for making jumbo shrimp or scallops wrapped with prosciutto or pancetta, then cook and serve on skewers.

Serves 4 to 6 as an appetizer

Cooking Method baking, pan-frying

Total Time under 30 minutes

Occasion Casual Dinner Party, Cooking for a date, Formal Dinner Party

Recipe Course hot appetizer

Dietary Consideration egg-free, peanut free, soy free, tree nut free

Taste and Texture buttery, crisp, juicy, meaty, salty, savory, tangy, umami

Ingredients

  • ½ pound thinly sliced, fruitwood smoked bacon , halved crosswise (1 half slice per scallop)
  • 1 pound large sea scallops (about 10 scallops)
  • All purpose flour , for dusting
  • Fine sea salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 2 tablespoons small capers
  • ¼ cup olive oil
  • 1 pound spinach leaves, well washed in several changes of cold water, drained of excess liquid
  • 2 tablespoons freshly squeezed lemon juice

Instructions

Preheat the oven to 375° F.

Wrap a half slice of bacon around the circumference of each scallop, like a belt. Pierce the scallop through the side with a skewer to keep the bacon in place.

Dust each bacon-wrapped scallop with flour and season with salt and pepper.

Melt the butter in a 10- or 12-inch ovenproof saute pan over medium-high heat. When the butter begins to foam, add the scallops to the pan and brown them, about 2 minutes. Turn the scallops over and add the shallots and capers to the pan. Transfer the pan to the oven and bake for 10 minutes.

Meanwhile, heat the oil in a saute pan over medium-high heat. Add the spinach and lemon juice and saute until the spinach is just wilted, about 2 minutes. Season the spinach with salt and pepper. Transfer the spinach to a platter and cover loosely with foil to keep it warm.

Remove the pan from the oven and arrange the scallops over the spinach. Spoon the shallots and capers over the scallops and serve.


Bacon wrapped scallops

Scallops wrapped in bacon and cooked to perfection! This is an easy, healthy and tasty entree or BBQ treat. Scallop season in New Zealand starts 1st September every year – a true NZ spring kaimoana treat…

Serves 6-8 Prep Time 10 Minutes Cook Time 6 Minutes

Ingredients

600g sea scallops (shelled, de-veined)
400g streaky bacon (we love Hellers)
Toothpicks
Olivado Liquid Coconut Oil to drizzle over

To serve: Lemon juice, fresh parsley (we love Superb Herbs) and balsamic reduction to serve

  1. Preheat oven to 200 degrees celcius.
  2. Rinse your fresh scallops in cold water, and cut the bacon rashers in half.
  3. Wrap a piece of bacon around each scallop, and secure the bacon together with a toothpick.
  4. Place on a baking tray. Drizzle coconut oil all over the skewers. Bake until the bacon is brown and crispy, about 6 minutes.
  5. Serve with balsamic and a sprinkling of chopped parsley and lemon juice.

Tip: These scallops can also be done beautifully on the BBQ. Just splash some white wine on as they cook on the hot plate.


How To Select Sea Scallops

Wet or dry:

Scallops get packaged and sold as either &ldquowet packed&rdquo or &ldquodry packed&rdquo and are referred to as &lsquowet&rsquo or &lsquodry&rsquo.

Wet scallops are treated with sodium tripolyphosphate (STPP) which preserves them but it also makes the scallops retain more water.

The wet scallops will not caramelize and they have less flavor. Dry scallops are preferred for a more tasty and flavorful scallop. At the market make sure your scallops are dry.

Size matters:

When selecting your sea scallops at the store always look for the larger scallops for this recipe. Bay scallops are quite a bit smaller and get overpowered by the bacon. Plus the bacon strips are too large for the small Bay scallops.

Fresh or frozen sea scallops

If you cannot find any fresh sea scallops then you can always use frozen sea scallops instead. If your scallops are frozen then first thaw them on a wire rack on top of a baking sheet. Place a sheet of parchment paper over them and set in the refrigerator overnight to thaw.

Whether you are using fresh or frozen scallops you will want to ensure that you pat them dry before cooking. The dryer they are, the more they will brown and the better the crust on the surface.


So about the elephant in the room.

While I just gave you an entire recipe and some weird and wonderful pictures of bacon without even mentioning that this is a new blog or that this is my first post on this new blog, I also neglected to explain what this strange place called Pop Kitchen is exactly. I haven’t talked about who I am or why I am doing this.

Pop Kitchen is a food blog about upbeat cooking and having fun.


Bacon wrapped scallop and fruit skewers recipe - Recipes

This dish combines wonderful flavors, peaches, bacon, bourbon and fish to make a delightful meal.

INGREDIENTS:

6 (10-inch) bamboo skewers
1 cup barbecue sauce
1/2 cup DOLE Frozen Sliced Peaches
1-1/2 tablespoons bourbon
6 slices bacon cut in half and partially cooked
12 (1-inch) sea scallops
18 to 24 frozen DOLE Sliced Peaches partially thawed
12 (16 to 20 count) large shrimp peeled
olive oil
Jamaican jerk seasoning

DIRECTIONS:

  1. Soak bamboo skewers in warm water 15 minutes.
  2. Combine barbecue sauce, 1/2 cup peaches and bourbon in small sauce pan bring to boil. Reduce heat simmer 8 to 10 minutes, stirring occasionally. Cool slightly. Pour into blender or food processor container. Cover blend until smooth.
  3. Wrap bacon around scallops.
  4. Alternately thread peach slices, bacon-wrapped scallops and shrimp on skewers. Brush lightly with oil and sprinkle with jerk seasoning, to taste.
  5. Grill or broil 6 to 8 minutes, turning and brushing with additional oil as needed. Brush with barbecue sauce just before removing from grill or broiler. Serve with remaining barbecue sauce.

  • Prep Time: 10 minutes
  • Total Time: 30 minutes
  • Servings: 6
Show Nutrition Facts

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Strawberry Brownie Skewers from onelittleproject

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Bacon and Brussels Sprout Skewers from Pop Sugar

Grilled Cinnamon Pineapple from Feel Great in 8

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Bailey's

Crab stuffed shrimp with a passion fruit drizzle, gorgonzola stuffed Medjool dates, Polynesian water chestnuts, and Cajun bourbon spiked scallops all wrapped in bacon. These four hors d’oeuvres are a snap to prepare and will be a huge hit at your next party. Or, you can make it even easier on yourself by picking up the phone and ask Bailey’s to cater your next shindig. I love hors d’oeuvres with such a passion and find myself loving parties that serve a multitude of fun tasty tidbits as opposed to a huge buffet. Try one of these (or all four) at your next get together.

Bamboo Skewers or Toothpick Preparation

Soak skewers or toothpick in water for at least 2 hours. This will keep the wood from burning in the oven during the cooking process.

Bacon Preparation

I prefer regular sliced Applewood smoked bacon…one pound package and cut into thirds. It is best if you refrigerate the bacon prior to wrapping for it is easier to wrap the various hors d’oeuvres with chilled bacon than at room temperature.

CRAB STUFFED SHRIMP with Passion Fruit Drizzle

    16/20 shrimp peeled, deveined, butterflied (cut down the back to flatten the shrimp)
  • Melted butter
  • Crab cake stuffing mixture (on the Bailey’s website go to blog and search for crab cake)
  • Fresh lemon juice
  • Kosher salt

Brush prepared butterflied shrimp with melted butter and lightly salt. Put a tablespoon of our delicious crabmeat stuffing on the flat topside portion of the shrimp with the tail up. Wrap in a third slice of bacon and skewer with bamboo skewers or toothpick. Place on parchment lined sheet pan and bake at 375 degrees for approximately 10 minutes, brush with passion fruit glaze, and continue baking until the bacon is golden brown. Drizzle with passion fruit glaze.

PASSION FRUIT GLAZE

Put all ingredients in a heavy bottom sauce pan on medium heat and reduce by half. The consistency of syrup.

GORGONZOLA STUFFED MEDJOOL DATES

  • Medjool dates
  • 1 cup gorgonzola cheese
  • 1/4 cup cream cheese
  • applewood smoked bacon

Slice Medjool dates in half (without cutting all the way through) and remove pit. Combine 1 cup gorgonzola (or any bleu cheese you desire) cheese with ¼ cup cream cheese, and liberally stuff date with softened cheese mixture. Close up the stuffed date and wrap with a third slice Applewood smoked bacon and skewer. Refrigerate for 1 hour. Bake at 375 degrees on a parchment lined sheet pan until the bacon is golden brown. These can also be deep fried in 350 degree oil until the bacon is crispy. Both ways are great.

POLYNESIAN WATER CHESTNUTS

  • 50 to 100 whole water chestnuts drained
  • 1 cup soy sauce
  • ½ cup teriyaki sauce
  • ¾ cup light brown sugar
  • 1 teaspoon Asian chili oil
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon finely chopped scallions

Place soy sauce, teriyaki, chili and sesame oils, brown sugar, and grated ginger in bowl and whisk until the sugar is dissolved. Add drained water chestnuts to the sauce and let marinate overnight or at least 12 hours. After they have marinated for the appropriate time, drain the chestnuts, wrapped in a third slice of bacon and skewer…brush with excess marinade. Bake at 375 degrees for approximately 10 minutes then brush again with the marinade about 10 minutes into the baking process. Bake until golden crispy.

CAJUN BOURBON BUTTER SCALLOPS

NOTE: Scallops work well with the Polynesian recipe above.

  • Large diver scallops (patted dry)
  • 1 stick salted butter (softened but not melted)
  • 1 tablespoon Tony Chachere’s (or your favorite Cajun spice blend)
  • 1 finely chopped garlic clove
  • 1 teaspoon lemon zest
  • 1 tablespoon bourbon

Make sure you pat dry your scallops with a paper towel. Combine the remaining ingredients in a bowl until completely mixed. Brush dry scallop(s) with butter mixture and wrap in a third slice of bacon. Brush outside of the bacon with butter mixture, bake at 375 degrees on a parchment lined baking sheet until the bacon is crispy golden brown. Brush with the butter mixture and serve.