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Bacon-Wrapped Scallops with Gremolata
Thinner, longer strips of bacon are ideal for this recipe; avoid thick-cut bacon as it won't crisp up in the short cooking time. You'll need to have toothpicks on hand for both assembly and serving.
12 slices center-cut bacon, split lengthwise with scissors into long strips
1 lemon
1/4 cup minced fresh parsley
1 tsp. minced fresh thyme
1 garlic clove, minced
1/2 tsp. coarsely ground pepper
24 large dry sea scallops, side muscles removed
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Bacon-Wrapped Scallops with Gremolata

Bacon-Wrapped Scallops with Gremolata

Bacon-Wrapped Scallops with Gremolata
  • Servings:Makes 24 scallops
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Layer bacon in two to three single layers on a large plate between double layers of paper towels, starting and ending with paper towels. Microwave until bacon fat is rendered but strips are still pliable, 4 to 5 minutes.
2. To make gremolata, remove strips of lemon zest with a vegetable peeler and slice into thin strips. Cut strips crosswise into a fine dice and add 1 tablespoon to a small bowl. Cut zested lemon into wedges and reserve for serving. Add parsley, thyme, garlic, and pepper to bowl with zest and set aside.
3. Place an oven rack 6" from broiler and heat broiler to high. Set a wire rack in a rimmed baking sheet and spray lightly with cooking spray. Pat scallops dry with paper towels. Wrap one bacon strip snugly around each scallop, securing in place with a toothpick if needed. Arrange scallops on prepared wire rack and broil until bacon is crisp and scallops are cooked through, 5 to 7 minutes, rotating pan halfway through.
4. Transfer scallops to a serving platter and remove any toothpicks. Squeeze lemon wedges over scallops, sprinkle with gremolata, and serve with more toothpicks on side.
Source: Hannaford fresh Magazine, December 2018