Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce

Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce is one of our favorite dishes at a local restaurant.

It can be served as an appetizer or as an entrée with a rice pilaf and a vegetable, such as steamed asparagus that’s quickly sautéed in butter and garlic, or maybe glazed baby carrots, and a side salad.

This is one recipe that’s so easy and is so good. You can prepare everything ahead and then easily broil the scallops…. Perfect for company or a romantic meal for two.


The quantity will vary depending on the number of people and whether or not you serve this as a meal or an appetizer. If I were making this as an entrée, I would figure about 6 sea scallops per person… you can make a very nice presentation placing them on the rice pilaf and drizzling the Dijon mustard sauce over it….

Another suggestion I have is to use small ramekins for the Dijon mustard sauce and placing the ramekin on the side of the plate for dipping.

Another variation is to add a pineapple chunk to each skewer…. the pineapple goes perfectly with everything.

You may also want to read my Tip about Using Bamboo Skewers.

You have to try this!

Recipe:  Scallops Wrapped in Bacon with Honey Dijon Mustard Sauce

All you need:

Sea scallops
Bamboo skewers (one for each scallop)
Thick sliced smoked bacon slices
Pineapple chunks (optional)
Honey Dijon Mustard Sauce (see separate recipe)

All you need to do:

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Cut each slice of bacon in half.

Place the bacon slices on the parchment paper and bake in preheated oven until edges are golden but the bacon is still pliable…. About 12-15 minutes.

Cool the bacon until it is cool enough to handle.

Soak the bamboo skewers in water for about 30 minutes.

Rinse scallops under cold running water and pat dry with paper towel.

Wrap each scallop with the cooled bacon and secure with a bamboo skewer.

Slip a pineapple chunk onto the skewer (if using pineapple).

Set the oven on broil and let it preheat.

Line a broiling pan with Reynolds Wrap non-stick foil…. so scallops won’t stick to pan.

Place the prepared scallops on the foil and broil for 8-10 minutes until scallops are opaque, turning frequently with tongs so the bacon broils evenly.

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