Bacon Wrapped Scallops Recipe with Pomegranate Sauce are a succulent dish that’s fancy enough for a dinner party, or serve them family style for your friends!
I’ve crushed on scallops for years. They’re the most fantastic fishy bites and I l-o-v-e- them! My friend Brianne‘s son described them perfectly. “Look like marshmallows, taste like fish- scallops!” Brilliant and kind of creepy all at once. Haha! But since it’s Bacon Month and I aim to keep all my bacon freaks happy, I added bacon and an awesome sauce (ha. awesome sauce.) and these are scallops are going to become you’re favorite little bites!
Story time! I first met these scallops 9 years ago. I was up in Washington for my cousin Emily’s wedding. Her older brother Ivan had decided to make the whole family a big tapas spread for dinner one night. These scallops were part of the menu and oh my goodness were they magical! I mean really what’s not to love? But everything he made from this cookbook he got was AMAZING! Vegetable crepes, fried goat cheese with confited onions, it was all SO good! I wish I could remember the name of the book he had because I need it! I snagged the recipe from him before coming and have been wanting to make these scallops ever since. And now here we are! Make ’em. Eat ’em. Love ’em. Repeat.
Click HERE to see all the Bacon Month recipes we made this month!
Today’s Bacon Month Recipes
Bacon & Egg Breakfast Burritos | Dark Chocolate Bacon Cookies | Bacon Stuffed Waffles | Breakfast Bacon Fat Bombs | Bacon Wrapped Scallops Recipe with Pomegranate Sauce | Bacon Thyme Scones with Savory Whipped Ricotta | Maple Bacon Fudge
- 1 tablespoon olive oil
- 1 medium shallot, peeled and minced
- 3 cloves garlic, peeled and minced
- ¼ yellow onion, peeled and diced (about 3 tablespoons)
- ½ carrot, peeled and diced (about 2 tablespoons)
- ½ celery, diced (about 2 tablespoons)
- ¼ cup white mushrooms, stems removed and diced (about 1 large)
- ½ Roma tomato, diced
- 1 teaspoon tomato paste
- ⅓ cup red wine
- 2½ cups chicken broth
- 1 bay leaf
- ¼ teaspoon dried thyme
- ½ cup pomegranate juice
- ½ cup fresh parsley, coarsely chopped
- 2 tablespoons olive oil
- ½ teaspoon sweet paprika
- 2 tablespoons olive oil
- 8 large scallops
- 8 slices bacon
- Heat oil in a large, shallow saute pan or deep sided skillet over medium to medium-high heat. Once hot, ass the shallots, garlic, onion, carrot, celery, and mushroom. Cook for 1 minute, stirring constantly and then cover. Cook for 5 minutes, stirring occasionally.
- Add the tomatoes and tomato paste, stir until combined. Cook for 2 more minutes, uncovered.
- Pour in the wine and chicken broth and add the bay leaf and thyme. Stir to combine. Bring to a boil, and the reduce heat to medium-low and simmer for 30 minutes.
- Strain the sauce through a sieve, being sure to press all of the liquid you can out of the veggies. Return the liquid (3/4 cup to 1 cup) to the skillet and discard the solids.
- Add the pomegranate juice and bring to a boil. Reduce heat to medium-high and simmer until the liquid has reduced and is thick and syrupy (about ⅓ cup).
- Fill a small saucepan half full with water and bring to a boil. Add the parsley and cook for 30 seconds.
- Drain the hot water and plunge the parsley into an ice bath to stop the cooking.
- Add the parsley and oil to a blender or food processor and puree until combined. Transfer to a bowl, set. aside.
- Heat the oil and paprika in a small saucepan over medium heat. Once warmed. transfer to a bowl and set aside.
- Wrap one piece of bacon around the outside of each scallop, using a toothpick inserted through the side of the scallop to secure then bacon in place. You can push the toothpick all the way through the scallop so it holds both sides of the bacon. The bacon will constrict while it cooks so don't pull it tight around the scallop.
- Place a large skillet over medium-high heat, Add the scallops to the pan, with the bacon seam facing down. Cook for 3 minutes or until the bacon is crispy. Flip the scallops over and cook for another 2-3 minutes. (I like my bacon crispy all around so I seared the sides too.)
- Remove to a paper towel0lined plate and remove the toothpicks before serving.
- Spoon some of the pomegranate sauce onto a small plate. Place 2-3 warm scallops on top of the sauce. Drizzle the scallops with parsley and paprika oil. Serve immediately.
Save yourself time the day of and make your pomegranate sauce and oils ahead of time. When you're ready to cook, warm the sauce and oils for plating.
If you're making this dish at once, here's how to maximize your time. Make the parsley oil first, then the paprika oil (using the same saucepan), all while the pomegranate sauce cooks. I prep the scallops when the sauce is almost done, and cook the scallops once the sauce is finished. It only takes a few minutes to cook the scallops, so keep the sauce warm over low heat.