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The appetizer, Chic bistro

Bacon wrapped scallop skewers

Bacon wrapped scallop skewers are an appetizer for 6 people, 18 scallops wrapped in smoked bacon and seared in a hot skillet. They take 20 minutes of active work, come together in the morning for a last minute sear, rate as easy, and cost €3.40 per person. Success depends on drying the scallops well and cooking them fast so they brown instead of releasing water.

A pearly scallop tucked in its little smoky bacon coat, that's the fancy bite that quiets the whole table.

Bacon wrapped scallop skewers
For
6 people
Work
20 min
Total time
35 min
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€3.40
Calories per person
110 kcalcalculated by Kiloach, your weight coach

A pearly, tender scallop wrapped in a thin slice of smoked bacon that crisps up in the pan, this is the kind of bite that impresses without requiring any real skill. The bacon brings salt and crunch, the scallop stays soft at the center, and a squeeze of lemon right at the end wakes everything up without covering the briny taste of the shellfish.

This appetizer fits a slightly dressed up dinner with friends, a holiday gathering, or a festive meal in fall and winter, when scallops are at their best. Serve these skewers alongside other cold small bites that don't need the stove, so you can stay with your guests until it's time to cook.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps
  3. Before the guests arrive 1 step
  4. When it's time to serve 2 steps, 4 min

In the morning, dry the scallops, wrap them in bacon, skewer them, and keep them chilled until your guests arrive. Just before they arrive, cut the lemon into wedges and take the skewers out of the fridge so they can warm up slightly. At serving time, sear them for 4 minutes in the skillet and squeeze lemon over them right before bringing them to the table.

The ingredients

6 people

Fish counter

  • Sea scallops 18

Butcher

  • Very thin bacon slices 9 slices

Dairy

  • Butter 20 g

Fruits and vegetables

  • Lemon 1

Pantry

  • Wooden skewers 18
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Pat the scallops dry with paper towels and cut the bacon slices in half lengthwise.

    If your scallops are frozen, thaw them in the fridge the night before, never in water.

  2. Wrap each scallop in a half slice of bacon and secure it with a skewer, then arrange the skewers in a container and refrigerate.

    The bacon should overlap by about half an inch to hold without string.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Cut the lemon into wedges and take the skewers out of the fridge 15 minutes before cooking.

    A cold scallop cooks unevenly inside, let it sit at room temperature for a bit first.

When it's time to serveThe final touches, right in front of your guests.

  1. Melt the butter in a very hot skillet and sear the skewers for a minute and a half per side, without crowding the pan. 4 min

    Don't add salt, the smoky bacon already brings plenty.

  2. Arrange the skewers on a platter and squeeze a lemon wedge over them right before serving.

    Add the lemon last, it wakes up the sweetness of the scallop, never add it ahead of time.

Our tips to get it right

  • Pick scallops that feel firm and don't smell strong, a sign of freshness, and skip any sitting in a lot of liquid at the counter.
  • Use a wide skillet so you can cook all the skewers at once without crowding them, otherwise they release water instead of browning.
  • Keep a few extra skewers on hand, the wood can split when you push it through the wrapped bacon, so it's good to have spares.

The variations

  • Swap the smoked bacon for thin slices of prosciutto for a milder, less salty version.
  • For a shellfish free version, use even cubes of chicken breast instead, the cooking time will run a bit longer.
  • Add a pinch of chili flakes to the skewers right before serving for a subtle kick.

What to serve it with

  • A dry, mineral white wine
  • Other cold bites like toasts
  • A simple lamb's lettuce salad to start

Storage

The raw skewers keep in the fridge for up to 24 hours in a closed container before cooking. Once cooked, eat them within the hour, the bacon loses its crispness as it cools and they don't freeze well.

Questions about this recipe

Can I use frozen scallops for this recipe?

Yes, just thaw them in the refrigerator overnight, never in water. Pat them very dry with paper towels afterward, that's the key to browning instead of releasing water in the pan.

How do I keep the bacon from coming loose while cooking?

Wrap the half slice so it overlaps itself by about half an inch before skewering. That overlap holds the bacon in place without needing any string.

How many skewers should I plan per guest?

For 6 people, 18 scallops make 3 skewers each if served as the only bite, or fewer if other appetizers are on the table. Adjust based on the rest of your menu.

Should I salt the skewers before cooking?

No, the smoked bacon already brings all the salt the bite needs. Adding salt risks making the whole thing too salty.

Can bacon wrapped scallop skewers be made ahead?

Yes, during the day. The recipe needs 20 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 2 steps.

How long does it take to make bacon wrapped scallop skewers?

Allow 35 min in total, including resting and cooking time, of which 20 min is actual work. The recipe is rated "easy".

How many calories are in bacon wrapped scallop skewers?

About 110 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does bacon wrapped scallop skewers cost?

About €3.40 per person, that's €20.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks. Remember to ask your guests about their allergies before putting your menu together.

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