Bacon-Wrapped Scallops with Lemon-Garlic Butter

Method

1. Heat the oven to 400°F (200°C). Lay the bacon halves on a rack set over a sheet pan and bake for 6 to 8 minutes, until they begin to render but are still pliable.
2. Pat the scallops completely dry with paper towels — this is what gives you a golden crust. Wrap each with a half slice of bacon and secure with a toothpick. Season with pepper.
3. Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Sear the scallops 2 to 3 minutes per side, until the bacon is crisp and the scallops are opaque with a slight give.
4. Move the scallops to a plate. Lower the heat, add the remaining butter and the garlic, and cook 30 seconds until fragrant. Off the heat, stir in the lemon juice and parsley.
5. Spoon the butter over the scallops, finish with flaky salt, and serve with lemon wedges.

Storage: Best eaten right away. Leftovers keep 1 day in the fridge; reheat gently in a low oven so the scallops do not turn rubbery.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.