"This is the ultimate combination of land and sea! Crispy bacon cooked around tender, juicy scallops and threaded on skewers. Perfect for dinners or parties!"
It’s been a little more than a year since I left my office job, and I’m mostly okay with it. It’s not a time in my life that I’d want to go back to, but I’d be lying if I said there weren’t a few things I missed… like, say, the annual holiday party.
Because you have to understand, my old company threw epic parties – the type of parties that you didn’t always remember what you did the night before but you were pretty sure it was embarrassing and that was still okay because odds are your boss isn’t going to remember what you did, either. It was a “young” company for the most part and we knew how to take advantage of an open bar.
It was a “young” company for the most part and we knew how to take advantage of an open bar.
But why am I telling you this?
Because it was at one of those holiday parties that I had one of my earth-shattering food experiences: bacon wrapped scallops. They were served right at the beginning of the party, when we were all standing outside in the chilly AZ weather (don’t let anyone fool you – dry summers mean dry winters and dry air gives a whole new meaning to the frigidness of 40 degrees) drinking cocktails and waiting to go inside for the events to start (because epic parties always have events).
When the cocktail waitress came by our little group asking if we wanted any hors-d’oeuvres, all I heard was the word “bacon” – so, yes, now I definitely want one of whatever that is on the little tray – and since I had already had a glass or two of wine at this point, I just popped it in my mouth without my usual “what is this made of?” analysis.
Because, you know, bacon.
It was already 90% win, right?
Needless to say, the taste absolutely blew my mind, especially when I found out that extra piece inside the hors-d’oeuvre was a scallop.
Seafood is already my weakness, but wrapped in bacon?
Way to play with my food emotions.
I spent the next 20 minutes covertly stalking the waitresses, trying my best to politely be in their path of service instead of doing what I wanted to do and tackling them to the ground before making off with the tray. It was the first time I was ever upset to hear the call that it was time for everyone to be seated for dinner, but I still managed to steal two more bacon wrapped scallops on my way out. The waitress was probably just trying to create a distraction so she could make her escape from me.
That was almost four years ago, and I’ve made bacon wrapped scallops at home a few times since then. Usually, when I’m by myself, so I don’t need to worry about
Usually, when I’m by myself, so I don’t need to worry about
sharing extra dishes. They’ve been back on my mind a lot lately, probably my thoughts are starting to wander toward fall. I’ll probably always associate bacon wrapped scallops as a winter hors-d’oeuvre, just like I’ll always miss those epic holiday parties. I can already tell you I’ll be making these many more times over the coming months.
What about you?
What kind of hors-d’oeuvre do you serve in the winter months?
Please tell me there’s bacon!
Simple Bacon Wrapped Scallop Skewers
- 20 scallops medium to small with tough muscles removed
- 10 pieces bacon cut in half
- 3 tbsp butter
- 1 pinch salt
- 1 pinch pepper
- 1 tsp chives fresh and chopped
- 1 pinch smoked paprika (optional)
Preheat oven to 425 degrees F.
In a small bowl, heat butter in the microwave until melted. Let better cool for 5 minutes.
Add salt and pepper (to taste) to melted butter.
Toss scallops in butter.
Cut bacon in half and wrap around buttered scallops.
Position a wood skewer over an area of the bacon where the two end pieces overlap. Thread the outer loose end of bacon through the tip of the wood skewer, then thread the inner end of the bacon (so both ends of the bacon are threaded). Finish by pushing the wood skewer through the scallop all the way to the other side and through the outer wrap of bacon (see above pictures for example). Plan to thread up to 5 scallops per skewer.
Using a long, deep baking dish, lay loaded wood skewers across so that the ends of the skewers are resting on the edge of the dish and the scallops are over the center of the dish (but not touching the bottom.)
Bake in the oven for 20 minutes. Turn skewers, then bake for another 15 minutes.
Sprinkle with chopped chives and smoked paprika. Serve immediately.