Bacon-Wrapped Scallops

Our take on this popular appetizer involves the addition of smoked paprika to give great warmth to the flavors of the dish. The crisp bacon nicely compliments the tender scallops, while infusing them with a smoky yet sweet flavor.

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to 425°F.
  2. Rinse scallops under cold water.
  3. Cut bacon strips in half.
  4. Wrap each scallop with 1/2 strip of bacon.
  5. Skewer 2–3 bacon-wrapped scallops per skewer.
  6. Sprinkle with smoked paprika, seasoning both sides.
  7. Bake at 425°F for 20 minutes.
  8. Flip, then bake for an additional 15 minutes.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:10 minutes
  • cook:35 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:3029
    Fat:303 g
    Carbohydrates:38 g
    Protein:151 g
    Calculated per serving.

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RECIPE REVIEWS

  1. desidou
    May 5, 2013

    We made these for a dinner party with friends and they were a hit! I bought monster sized scallops from Whole Foods and they were too big for the 1/2 slice of bacon, so we cut each scallop in half and put 2 per skewer. The scallops were a bit pricey, but it’s a nice treat to have every so often and a nice appetizer to bring over to a friend’s dinner party.

  2. RosiePosie
    Supporting Member
    May 7, 2013

    I made these and they were delicious! I had no idea smoked paprika was spicy lol. I also made some bacon wrapped chestnuts with the smoked paprika – yum!

  3. gloria
    October 12, 2013

    Sounds good, I make bacon and scallops and broil them, never thought of smoked paprika, never had smoked paprika before I tried 1 of the recipes that spare ribs called for it, such a handy spice to have on hand.

  4. jess3315
    February 26, 2016

    Delicious! I will be making this again, and soon!

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