Ingredients
Method
- Prep the Scallops: Pat the scallops completely dry with paper towels. This is crucial for a good sear. Season lightly with salt and black pepper. If your scallops are very large, you might want to slice them in half horizontally to ensure even cooking, though whole ones work well too.
- Wrap the Scallops: Take one piece of bacon (a third of a slice) and wrap it around the center of a scallop. Ensure the end is tucked under so it doesn't unravel during cooking. Repeat with remaining scallops and bacon pieces.
- Make the Chili Butter: In a small bowl, mash together the softened butter, smoked paprika, garlic powder, cayenne pepper, and parsley until well combined. Set aside at room temperature or refrigerate briefly if your kitchen is warm.
- Sear the Scallops: Heat olive oil in a large skillet (cast iron works best) over medium-high heat. Once the oil shimmers but doesn't smoke, add the bacon-wrapped scallops. Do not overcrowd the pan; cook in batches if necessary.
- Cook to Doneness: Sear for about 2-3 minutes on the first side until the bacon is golden brown and crispy. Flip carefully. Cook for another 1-2 minutes on the second side. The internal temperature of the scallops should reach 145°F (63°C). Be careful not to overcook, or they will become rubbery.
- Finish and Serve: Remove from heat immediately. Top each scallop with a small dollop of the chili butter while still hot so it melts slightly into the crevices. Serve immediately.
Nutrition
Notes
The secret isn't fancy technique; it's drying those scallops thoroughly before wrapping them so they actually sear instead of steam. I keep the chili butter simple—just softened butter, smoked paprika, and a pinch of cayenne—because you want the heat to complement the seafood, not drown it.
They come together in under twenty minutes, which makes them perfect for when guests are over or when you just need to treat yourself. Serve them with roasted asparagus or simple garlic green beans to keep the weeknight dinner balanced but elegant.