Scallops wrapped in bacon 🌊

A great appetizer for a large gathering of people and it is easy to make.  Make sure your scallops are fresh as the ones brought back from the high seas are kept in a sort-of chemical solution in the bottom of the boat for an extended period of time.


  • 30 medium scallops
  • 1 1/2 pound of thinly sliced bacon from your butcher
  • Major Greys Spicy Chutney
  • Olive oil
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme

The Tools

  • Half baking sheet
  • Parchment paper
  • Small wooden skewers
  • Mixing bowl

Making It

  • Pre-heat the over to 400 degrees
  • Toss the scallops in hers and olive oil, salt and pepper
  • Cover the baking sheet with parchment paper and place the bacon on top then back for 6 minutes.  Set bacon aside and let cool
  • Wrap the scallops with bacon so that the strips just overlap for a centimeter.  Pierce the bacon strips together and put push all the way through the scallop

Time to Cook

  • Take the baking sheet and put on new parchment paper
  • Put the scallops on the backing sheet
  • Roast in oven for 5 minutes, then turn to broil for 3-4 minutes
  • Serve with chutney

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