Ingredients

For the Scallops

• 1 pound large sea scallops (10-12 count)

• 9-10 strips bacon, cut in half

• 2 tablespoons olive oil or avocado oil

• Salt and freshly ground black pepper

• Toothpicks for securing

For the Lemon Butter Sauce

• 4 tablespoons unsalted butter

• 3 cloves garlic, minced

• 3 tablespoons fresh lemon juice

• 1 tablespoon fresh lemon zest

• 2 teaspoons brown sugar

• 1/2 teaspoon lemon pepper seasoning

• 2 tablespoons fresh parsley, chopped

• Pinch of salt

Instructions

Prepare the Bacon and Scallops

Cook bacon strips in a large skillet over medium heat for 10-12 minutes until almost cooked through but still pliable. Remove and drain on paper towels. Meanwhile, remove the tough side muscle from each scallop and pat completely dry with paper towels – this is crucial for proper searing. Season scallops with salt and pepper on both sides.

Wrap and Secure

Wrap each scallop with a half strip of bacon and secure with a toothpick. The bacon should wrap around once with slight overlap. Place wrapped scallops on a plate while preparing the cooking surface.

Cook the Scallops

Heat olive oil in a large, clean skillet over medium to medium-high heat. Cook wrapped scallops for 3-4 minutes per side until bacon is crispy and scallops develop a golden-brown crust. The internal temperature should reach 120°F, and they’ll continue cooking to 130°F while resting. Transfer to a plate and keep warm.

Make the Lemon Butter Sauce

In the same skillet, reduce heat to medium and add butter, allowing it to melt and become foamy. Add minced garlic and cook for 1 minute, stirring frequently to prevent burning. Stir in lemon juice, lemon zest, brown sugar, and lemon pepper seasoning, scraping up any browned bits from the bottom of the pan. Cook for 2-3 minutes until slightly thickened, then stir in fresh parsley.