Imagine a dish that combines the crispy, smoky perfection of bacon with the delicate, tender sweetness of scallops, all elevated by a luxurious pomegranate sauce that will make your taste buds dance. This gourmet recipe transforms simple ingredients into a restaurant-quality masterpiece that looks incredibly impressive but is surprisingly easy to prepare. Whether you're planning a romantic dinner, impressing dinner guests, or treating yourself to a special meal, these Bacon Wrapped Scallops are about to become your new culinary obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Seafood
Serves: 4 servings
Ingredients
- 12 large scallops
- 12 slices of bacon
- 1/2 cup pomegranate juice
- 1 tablespoon honey
- 1 teaspoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Pat the scallops completely dry using paper towels. This is crucial to ensure proper searing and crisp bacon.
- Season scallops with salt and freshly ground black pepper on both sides.
- Carefully wrap each scallop with a slice of bacon, securing with a toothpick if needed. Ensure the bacon is snugly wrapped but not overlapping too much.
- Preheat a large cast-iron skillet or non-stick pan over medium-high heat. Do not add oil, as the bacon will release its own fat.
- Place bacon-wrapped scallops in the hot pan, ensuring they are not overcrowded. Cook for 2-3 minutes on each side until bacon is crisp and golden brown.
- While scallops are cooking, prepare the pomegranate sauce. In a small saucepan, combine pomegranate juice, honey, and balsamic vinegar.
- Simmer the sauce over medium heat, stirring occasionally, until it reduces and thickens to a syrupy consistency (about 8-10 minutes).
- Remove scallops from the pan and let rest on a paper towel to drain excess bacon grease.
- Drizzle the reduced pomegranate sauce over the bacon-wrapped scallops just before serving.
- Garnish with fresh pomegranate seeds or chopped fresh herbs like parsley or chives for added flavor and visual appeal.
Tips
- Drying scallops is crucial - moisture prevents proper searing, so use paper towels thoroughly
- Use large, high-quality sea scallops for best results
- Choose thick-cut bacon that will crisp nicely without overcooking the scallop
- Keep pan heat at medium-high to achieve golden brown exterior without burning
- Don't overcrowd the pan to ensure even cooking and crispy bacon
- Use toothpicks sparingly and remove before serving for a cleaner presentation
- Fresh pomegranate seeds make an excellent garnish for added texture and visual appeal
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 20g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 65mg
