Bacon Wrapped Scallops Recipe - The Cookie Rookie® (2024)

FAQs

How to cook Aldi bacon wrapped scallops? ›

To prepare the scallops, preheat your oven to 400 degrees Fahrenheit, remove the packaging, and line up the bacon-wrapped seafood on your favorite baking tray. After 25 to 30 minutes of cooking in the oven, they should be good to go — just make sure to flip them halfway through.

Trader Joe's Scallops Wrapped in Uncured Bacon with Brown Sugar Glaze start with fresh, sweet sea scallops that we wrap with uncured bacon (no added nitrites or nitrates).

Preheat oven to 375°F. Remove frozen Bacon Wrapped Scallops from package and place on parchment lined baking sheet, leaving space between each. 2. Bake for 18-22 minutes, until bacon is crisp, and internal temperature reaches 145°F.

Dry the Scallops

This not only seasons them, but will draw out a ton of surface moisture. Before you're ready to start cooking, pat the scallops dry with a paper towel. Expelling as much moisture as possible will help to create that signature, golden-brown crust on the outside.

Never thaw scallops at room temperature. Rinse and pat dry. Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

If you pick up fresh scallops, they should have a sweet smell and look moist. If the fresh scallops at your local grocery or fish market look dry or smell off, frozen scallops are a good alternative. Frozen scallops will have the same delicious taste and texture as fresh scallops if they are prepared well.

Bay scallops are a real treat, especially Nantucket Bay scallops and Peconic Bay scallops. There are other kinds of bay scallops, for example, southern bays and calicos, but Nantucket Bay scallops and Peconic Bay scallops are unparalleled.

Look no further than frozen bacon-wrapped scallops! These delectable bites are not only savory and succulent but also incredibly easy to prepare.

Thaw your scallops before cooking if you need to sear or brown them. This includes cooking methods like pan-searing, baking, or grilling. Cook scallops from frozen if you're adding them to a sauce or soup, or if you're cooking them in an appliance like an air fryer or pressure cooker.

Is it better to sear or bake scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Serving size: 2-4 scallops make a 3oz portion. The "U" stands for “under,” denoting that these are the largest scallops available, with under 8, 10, or 12 per pound.

Sear Them in Oil with a High Smoke Point

Canola oil, safflower oil, and peanut oil are other options. But not olive oil, because it's a Smoky Joe. And the key here: use high heat. And don't add the scallops until the pan is super-hot.

Swirling the pan, allow butter to brown, about 1 minute, then sear bottoms of scallops. Once the bottoms are browned, turn and sear other side. Lower heat, cover and allow to steam until fully cooked. Plate scallops on top of lemon cream sauce, reserving some sauce to drizzle over the top.