Pioneer Woman bacon wrapped scallops with chili butter is a quick appetizer made with sea scallops, bacon and spiced butter, ready in 35 minutes. That makes it a go-to for Super Bowl parties, holiday gatherings or weeknight date nights, since everything comes together with just five ingredients.
Patting the scallops completely dry before wrapping them in bacon is what gives this dish its golden sear. Skip that step and the moisture steams the bacon instead of crisping it, so you end up with a rubbery texture no one wants.
The chili butter finish is what separates this from plain bacon-wrapped scallops you see everywhere. It only takes a stick of melted butter, cayenne and chili powder to get a smoky drizzle that ties every bite together.
Pioneer Woman Bacon Wrapped Scallops With Chili Butter
Course: AppetizerCuisine: AmericanDifficulty: Easy6
servings15
minutes20
minutes325
kcalCrispy bacon wraps around tender sea scallops that roast at 425°F until golden, then a warm chili butter drizzle goes on before you serve.
Ingredients
2 lb. large scallops
1/2 lb. bacon, cut into thirds or halves
1 stick butter
2 tsp. chili powder
Dash of cayenne
Directions
- Wrap the scallops: Wrap a bacon piece around each scallop and secure it with a wooden skewer so the bacon stays put during cooking.
- Roast until crispy: Arrange the scallops on a drip pan and roast at 425°F for 20 minutes, or until the bacon is sizzling and brown. If you prefer a faster sear, cook them under the broiler for about 15 minutes instead.
- Make the chili butter: While the scallops finish, melt the butter and stir in the chili powder and cayenne, then drizzle the mixture over the scallops before serving.
FAQs
Can I use shrimp instead of scallops?
Jumbo shrimp work well here since they cook at a similar speed and hold up to the bacon without falling apart. Just use peeled and deveined shrimp and cut about 2 minutes off the cook time because they are thinner.
How long do leftover bacon wrapped scallops keep?
They keep in the fridge for up to 2 days, and reheating in a 375°F oven for 8 minutes works best. Just skip the microwave since it makes the bacon soggy instead of crispy.
Can I prep these ahead of time?
You can wrap the scallops in bacon and skewer them up to 4 hours before cooking, then keep them covered in the fridge. Just pull them out about 10 minutes before roasting so they come to room temperature and cook evenly.
What if I don’t have wooden skewers?
Toothpicks work just as well for holding the bacon in place, since these are not going on a grill. There is no need to soak them first because the scallops release enough moisture during roasting to keep them from burning.
Why does my bacon come out chewy instead of crispy?
The most common cause is too much moisture on the scallops, which steams the bacon rather than letting it crisp up. So pat each scallop dry with paper towels before wrapping and use a drip pan to let the rendered fat drain away.
