Teriyaki Bacon Wrapped Scallops: A Sweet and Savory Delight

Looking for a show-stopping appetizer or a quick and impressive dinner? Look no further than these Teriyaki Bacon Wrapped Scallops! This recipe combines the delicate sweetness of scallops with the smoky saltiness of bacon, all glazed in a luscious homemade teriyaki sauce. It’s an explosion of flavor in every bite, and surprisingly easy to make. Prepare to impress your friends and family with this elegant and delectable dish.

Why You’ll Love This Recipe

• Flavor Bomb: The combination of sweet teriyaki, salty bacon, and delicate scallops is a match made in culinary heaven.
• Easy to Make: Despite its sophisticated taste, this recipe is surprisingly simple and requires minimal cooking skills.
• Quick Cooking Time: These scallops cook up in just minutes, making it a perfect weeknight meal or appetizer.
• Impressive Presentation: Bacon-wrapped scallops are visually appealing and always a crowd-pleaser.
• Versatile: Serve as an appetizer, a light lunch, or a main course with a side of rice or vegetables.

Ingredients You’ll Need

Here’s a breakdown of the ingredients you’ll need to create these mouthwatering teriyaki bacon wrapped scallops:

For the Scallops:

• 1 pound Large Sea Scallops: Look for dry-packed scallops, which haven’t been treated with preservatives that can make them rubbery. Pat them dry with paper towels before cooking to ensure a good sear.
• 1 pound Bacon: Thin-cut bacon works best, as it crisps up more easily and wraps snugly around the scallops. You can use regular or maple-flavored bacon, depending on your preference.
• 1 tablespoon Olive Oil: For searing the scallops and adding flavor.
• Salt and Black Pepper: To season the scallops before wrapping.

For the Teriyaki Sauce:

• 1/2 cup Soy Sauce: Use low-sodium soy sauce to control the saltiness of the sauce.
• 1/4 cup Mirin: A sweet Japanese rice wine that adds a subtle sweetness and depth of flavor to the teriyaki sauce. If you can’t find mirin, you can substitute it with 1 tablespoon of rice vinegar mixed with 1 teaspoon of sugar.
• 2 tablespoons Brown Sugar: Adds sweetness and helps thicken the sauce.
• 1 tablespoon Honey: Adds a touch of sweetness and helps the sauce glaze beautifully.
• 1 tablespoon Ginger, grated: Fresh ginger adds a warm, spicy note to the sauce.
• 2 cloves Garlic, minced: Garlic adds a savory depth of flavor.
• 1 teaspoon Sesame Oil: Adds a nutty aroma and flavor.
• 1 tablespoon Cornstarch: To thicken the sauce.
• 2 tablespoons Water: To dissolve the cornstarch.

Optional Garnishes:

• Sesame Seeds
• Chopped Green Onions
• Red Pepper Flakes (for a touch of spice)

Step-by-Step Instructions

Follow these detailed instructions to create perfectly cooked teriyaki bacon wrapped scallops:

Step 1: Prepare the Scallops

1. Pat the Scallops Dry: This is crucial for achieving a good sear. Use paper towels to thoroughly dry the scallops, removing any excess moisture.
2. Season the Scallops: Lightly season the scallops with salt and black pepper. Don’t over-season, as the bacon and teriyaki sauce will add plenty of flavor.

Step 2: Wrap the Scallops in Bacon

1. Cut the Bacon: If using regular bacon strips, cut each strip in half. Thin-cut bacon may not need to be cut.
2. Wrap Each Scallop: Wrap each scallop with a piece of bacon, overlapping the ends to secure it. You can use a toothpick to hold the bacon in place if needed, but it’s usually not necessary.

Step 3: Make the Teriyaki Sauce

1. Combine Ingredients: In a small saucepan, whisk together the soy sauce, mirin, brown sugar, honey, grated ginger, minced garlic, and sesame oil.
2. Thicken the Sauce: In a separate small bowl, whisk together the cornstarch and water until smooth. Add this slurry to the saucepan.
3. Cook the Sauce: Heat the saucepan over medium heat, stirring constantly, until the sauce comes to a simmer and thickens. This should take about 2-3 minutes.
4. Remove from Heat: Once the sauce has thickened, remove it from the heat and set aside.

Step 4: Cook the Bacon Wrapped Scallops

1. Heat the Olive Oil: Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the scallops.
2. Sear the Scallops: Carefully place the bacon wrapped scallops in the hot skillet, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, or until the bacon is crispy and the scallops are cooked through. The scallops should be opaque and firm to the touch. Avoid overcooking the scallops, as they can become rubbery.
3. Baste with Teriyaki Sauce: During the last minute of cooking, brush the scallops with the teriyaki sauce, ensuring they are evenly coated. This will create a beautiful glaze and add a burst of flavor.

Step 5: Serve and Garnish

1. Remove from Skillet: Remove the cooked scallops from the skillet and place them on a serving platter.
2. Garnish (Optional): Garnish with sesame seeds, chopped green onions, and red pepper flakes, if desired.
3. Serve Immediately: Serve the teriyaki bacon wrapped scallops immediately while they are still warm and the bacon is crispy.

Tips for Perfect Teriyaki Bacon Wrapped Scallops

• Use Dry-Packed Scallops: This is essential for getting a good sear and preventing the scallops from becoming rubbery.
• Pat the Scallops Dry: Removing excess moisture is crucial for achieving a beautiful golden-brown sear.
• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and prevent the scallops from searing properly. Cook in batches if necessary.
• Don’t Overcook the Scallops: Scallops cook quickly, so keep a close eye on them. Overcooked scallops will be tough and rubbery.
• Use Thin-Cut Bacon: Thin-cut bacon crisps up more easily and wraps snugly around the scallops.
• Adjust the Teriyaki Sauce to Your Taste: Feel free to adjust the amount of brown sugar, honey, or ginger to suit your preferences.
• Add a Touch of Spice: If you like a little heat, add a pinch of red pepper flakes to the teriyaki sauce or sprinkle them over the finished dish.

Variations and Substitutions

• Maple Bacon Wrapped Scallops: Use maple-flavored bacon for a sweeter, more decadent flavor.
• Spicy Teriyaki Sauce: Add a tablespoon of sriracha or gochujang to the teriyaki sauce for a spicy kick.
• Coconut Aminos: Substitute coconut aminos for soy sauce for a gluten-free and soy-free option.
• Different Herbs: Experiment with different herbs, such as thyme or rosemary, to add a unique flavor to the scallops.
• Grilled Scallops: Grill the bacon wrapped scallops for a smoky flavor.
• Air Fryer Scallops: Cook the bacon wrapped scallops in an air fryer for a healthier option. Air fry at 400°F (200°C) for 8-10 minutes, flipping halfway through.

Serving Suggestions

These teriyaki bacon wrapped scallops are incredibly versatile and can be served in a variety of ways:

• Appetizer: Serve as an elegant appetizer for parties or gatherings.
• Main Course: Serve over a bed of rice or quinoa with a side of steamed vegetables, such as broccoli, asparagus, or green beans.
• Salad Topping: Add to a salad for a protein-packed and flavorful meal.
• Tapas: Serve as part of a tapas spread with other small dishes.
• Sushi: Use as a topping for sushi rolls.

Storage Instructions

If you have any leftover teriyaki bacon wrapped scallops, store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat or in the microwave. Be careful not to overcook them when reheating, as they can become rubbery.

Nutritional Information (Approximate, per serving)

(Note: Nutritional information can vary based on specific ingredients and portion sizes.)

• Calories: 350-400
• Protein: 30-35g
• Fat: 20-25g
• Carbohydrates: 10-15g

Frequently Asked Questions (FAQ)

Q: Can I use frozen scallops?
A: Yes, you can use frozen scallops. Just make sure to thaw them completely before cooking and pat them dry with paper towels to remove any excess moisture.

Q: Can I make the teriyaki sauce ahead of time?
A: Yes, you can make the teriyaki sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Reheat it gently before using.

Q: Can I use turkey bacon instead of pork bacon?
A: Yes, you can use turkey bacon, but keep in mind that it may not crisp up as well as pork bacon.

Q: How do I know when the scallops are cooked through?
A: The scallops are cooked through when they are opaque and firm to the touch. Avoid overcooking them, as they can become rubbery.

Q: Can I add other vegetables to the skillet while cooking the scallops?
A: Yes, you can add other vegetables to the skillet, such as bell peppers, onions, or mushrooms. Just make sure to cook them before adding the scallops.

Enjoy!

These Teriyaki Bacon Wrapped Scallops are a guaranteed crowd-pleaser. The combination of sweet, savory, and smoky flavors is simply irresistible. Whether you’re serving them as an appetizer or a main course, they are sure to impress. So, gather your ingredients and get ready to create a culinary masterpiece that everyone will love! Bon appétit!

This recipe is easily adaptable to suit your taste preferences. Feel free to experiment with different variations and substitutions to create your own unique twist. The possibilities are endless!