Disclosure: This is a sponsored post with Farmland® Bacon and Latina Bloggers Connect. All ideas, experiences, and love of creating this bacon recipe are all my own.
Mmmmm. Easy snacking from the grill. Bring it on. That was the methodology behind this Farmland® Bacon campaign. We already buy Farmland® brand bacon anyway, so it was a given. It’s slow-smoked over hardwood – and the secret method has been going on for decades! My mouth is already watering, LOL. And grilling it? Even better. The weather is so gorgeous outside right now, we are doing lots of grilling, especially for game day coming up on Sunday.
Patrick is the grill master in the house and when I told him about this bacon-themed post, he blurted, “SCALLOPS!!” So I let him take it and run with it. Then I got to sit back and eat the results!
Here’s what Patrick used to make these bacon-wrapped scallops:
– Scallops (try to buy as large of scallops as possible!)
– Olive oil, sea salt, pepper, lemon
– Cookie sheet with foil
Rinse the scallops and pat dry with paper towels.
Preheat the oven at 350. Place bacon on a cookie sheet lined with foil. Bake for ten minutes, just to half-cook the bacon.
Wrap a piece of bacon around a scallop and slide onto the skewer. If you have smaller scallops, only use half a piece of bacon. If using wood skewers, make sure to soak them first! Season with the lemon, salt and pepper. NOTE: Keep this cookie sheet with the bacon grease – use it to cook veggies on the grill to go with your scallops!
Add a little bit of cooking oil over the grill. Cook over the flames on your grill until the bacon and scallops are cooked!
Pull them off the skewer and enjoy!
Thank you so much for checking out my recipe! Patrick thanks you too!
3 thoughts on “Bacon-wrapped Scallops”
That looks good and i like the idea of cooking the vegetables in the bacon grease
OH YUM! Great idea to cook the bacon a little before wrapping the scallop! I think I’ll do some shrimp too! Thanks, Patrick!
These look delicious! I would have never thought of combining the two.