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For the Love of Food

Teriyaki Bacon Wrapped Scallops

April 6, 2018 6 Comments

953 shares
  • 34
Jump to Recipe Print Recipe
Growing up in Florida I, not surprisingly, have been eating seafood since before I could walk.
I like it all and I am trying to raise my kids the same way. Try everything, be open minded. 
We are a foodie family after all. 
So today I am sharing a seafood recipe my father has made for me many times. These Teriyaki Bacon Wrapped Scallops are gourmet and impressive served during the holidays as a appetizer. Even better, they are made with just 3 ingredients and easy to make at home!
Give them a try. My kiddos gobbled them up at Easter and made this Mama proud.
 Easter scallop appetizers were given two thumbs up from Stella.
This appetizer should be on every seafood lover’s holiday menu!
 
Check out my newest video!



Print Recipe

Teriyaki Bacon Wrapped Scallops

Makes 24 servings

Ingredients

  • 12 jumbo sea scallops cut in half width wise
  • 1/2 cup teriyaki marinade I like Mr Yoshida's
  • 12 strips of bacon cut in half and partially cooked

Instructions

  • Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
  • Preheat oven to 450 degrees.
  • Add bacon to a large skillet and cook halfway, flipping once. Drain.
  • Remove scallops from marinade.
  • Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
  • Thread a toothpick through the bacon and scallop to secure.
  • Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan.
  • Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked.
  • Serve warm as an appetizer.
Did you make this Recipe?Tag @flchefnicole or hashtag #fortheloveoffoodblog

For The Love of Food Blog

 Start with jumbo sea scallops. The bigger, the better!
Cut them in half width wise.
Use a sharp knife and be careful not to rip the meat. 
Now you have 24 scallop appetizers ready to be marinaded. 
 I love this brand, Mr Yoshida’s, for marinading. It is the bomb. Trust me.
 Toss the scallops with enough teriyaki marinade to cover and marinate for 30 minutes in the refrigerator.
 Add bacon to a large skillet and cook halfway, flipping once. Drain.
 Remove scallops from marinade. 
 Wrap each scallop half with half a slice of partial cooked bacon and wrap fully around.
 
 Thread a toothpick through the bacon and scallop to secure.
  Brush with a bit more of the teriyaki marinade, then place in the oven on a broiler pan. 
 
 Cook for 10 to 12 minutes, until the scallops are firm and the bacon is fully cooked. 
 Serve warm as an appetizer. I bet you can’t eat just one!

 
953 shares
  • 34

Filed Under: Appetizers, Bacon, Seafood Tagged With: appetizer, bacon, scallops, seafood, teriyaki

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Reader Interactions

Comments

  1. Megan Lawson Evans

    April 13, 2018 at 5:25 am

    Teriyaki is a great flavor!

    Reply
  2. Kimberly Killebrew

    April 13, 2018 at 6:55 pm

    Oooh, my husband would be all over these!

    Reply
  3. Kim Bee

    April 13, 2018 at 9:02 pm

    This is such a cool recipe and I totally dig that Stella loves them.

    Reply
  4. Ruthie

    December 24, 2023 at 11:36 am

    Can these be made ahead of time and reheated?

    Reply
    • Nicole

      December 24, 2023 at 12:01 pm

      I don’t like reheating seafood b/c it can get tough and dry out. But you could give it a try and reheat on low heat with extra sauce.

      Reply

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