We love scallops and bacon as much as the next person, but bacon-wrapped scallops have always sounded like a poor use of very expensive seafood. All too often, the scallops wind up overcooked and the smokiness of the bacon overpowers their flavour. Luckily, there’s a solution.
America’s Test Kitchen is up to the challenge, and emerges with a method for cooking grilled, bacon-wrapped scallops that’s just the right amount of smoky and sweet.
There are probably a dozen useful takeaways from this video, but the biggest one is this: because scallops cook more quickly than bacon, you should be par-cooking the bacon before dressing it on your scallops. This means no more overcooked scallops — and rendering bacon early also helps to prevent flare-ups and scorching on the grill.
To ensure the bacon doesn’t overpower the scallop in flavour, try wrapping one piece of bacon around two scallops. This way, you get just enough saltiness and smokiness from the bacon to balance out the sweetness of scallops.
For plenty more pointers — including how to select the right scallops, what type of bacon to use, and how to properly grill bacon-wrapped scallop skewers — check out the video below.
Scallops and Shrimp Hot Off the Grill [America’s Test Kitchen]