Ingredients
1 lb. dry sea scallops (about 14)
Kosher salt
Freshly ground black pepper
8 oz. bacon (about 7 strips, not thick-cut)
2 tbsp. unsalted butter
1 clove garlic, smashed
1 tbsp. fresh thyme leaves
Lemon wedges, for serving
Preparation
Step 1Preheat oven to 425°. Line a rimmed baking sheet with foil. Step 2Pat scallops dry with paper towels; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cut bacon slices in half crosswise so you get 3"- to 4"-long strips. Wrap bacon around scallops and secure with a toothpick. Arrange scallops on prepared sheet. Step 3In a small skillet over medium heat, melt butter. Add garlic and thyme leaves and cook, stirring, until fragrant, about 1 minute. Spoon butter and thyme over scallops, leaving garlic in pan. Step 4Roast scallops until bacon is crisp and scallops are cooked through, 15 to 20 minutes.Step 5Remove toothpicks. Transfer scallops to a platter and serve warm with lemon wedges alongside.
For this dish, you want big sea scallops, not the tiny bay scallops that you might use in a pasta sauce or soup. Look for the word “dry” in the description—this means they weren’t soaked in water, which can make your bacon soggy. This isn’t the time to bust out big thick-cut bacon either. The more conventional, thinner bacon is better, as it wraps around the scallop nicely. If you don’t have thyme, finely chopped fresh rosemary would also be wonderful. Made this? Let us know how it went in the comments below!
