Bacon Wrapped Scallops
By Traeger Kitchen
Bacon is the man-candy of the meat family, wrap it around the bite-sized candy of the sea, then grill it hot and fast for a rich and savory appetizer.
Prep Time
10 Minutes
Cook Time
20 Minutes
Pellets
Mesquite
Ingredients
Number of people serving
8
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 24 | jumbo deep sea diver scallops, dry-packed |
| 1/2 Cup | butter |
| As Needed | salt |
| As Needed | freshly ground black pepper |
| 1 Clove | garlic, minced |
| 12 Slices | thin-cut bacon, cut in half crosswise |
| lemon wedges, for serving |
Step
1
Remove the small, crescent-shaped muscle from the side of each scallop, if still attached. Dry the scallops thoroughly on paper towels, then transfer to a medium bowl.
2
Melt butter in a small saucepan, add garlic and cook for 1 minute. Let cool slightly then pour over the scallops. Season with salt and pepper and gently toss to coat.
3
Wrap a piece of bacon around each scallop and secure with a toothpick.
4
When ready to cook, set Traeger to 400℉ and preheat, lid closed for 15 minutes.
400 ˚F / 204 ˚C
5
Arrange the scallops directly on the grill grate. Grill for 15 to 20 minutes, or until the scallop is opaque and the bacon has begun to crisp. If desired, you can turn the scallops on their side, bacon-side down, turning occasionally to crisp the bacon. Do not overcook.
400 ˚F / 204 ˚C
00:15
6
Transfer the scallops to a platter and serve with lemon wedges.
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