Bacon Wrapped Scallops with Pineapple Quinoa

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Here’s to long Spring days filled with lots of bacon! When it comes to seafood, there are very few things I dislike, (I’m looking at you raw oysters), but scallops might take the cake. As delicious as they are, scallops can be pricy, so they’ve become one of those luxury foods that my husband and I enjoy only a couple of times per year. I love how easy they are to prepare, and how doing something as simple as wrapping them in bacon can take them to a whole new level, because, well- BACON. Serve these over a bed of pineapple quinoa (love a good bacon-pineapple combo), and arugula. Arugula is slightly spicy and gives a nice texture to the quinoa. Plus it’s pretty. Serve these bacon wrapped scallops as an entree or appetizer, just make sure to keep a few for yourself.

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One quick note about quinoa. If we’re going to be featuring bacon in the main course, it’s probably a good idea to balance it out with a healthy side dish. Marry over at the Health and Fitness Shop has an excellent article about the wide variety of quinoa benefits. She has some great ideas about uses for quinoa, as well as a thorough nutritional breakdown- ranging from fiber benefits to managing diabetes. Check out her 7 Benefits of Quinoa page and learn something new- like did you know quinoa is naturally gluten free?!

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Start with some large, fresh scallops with the side muscles removed. You’ll need 16, or about 1 pound.

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Pat the scallops dry so that they don’t retain extra moisture. You don’t want them to steam and prevent a good crust from forming.

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Bring your quinoa and chicken (or vegetable) broth to boil. Reduce heat, cover, and let simmer until the liquid has absorbed, about 15-20 minutes. While that’s simmering, fry up 10 slices of bacon. Take 8 strip off when they are cooked through, but not crisp. You want them to be soft and flexible enough to wrap around a scallop. Let the remaining 2 strips cook until they’re crispy. Chop those 2 strips up and set them aside. Slice the 8 strip of bacon lengthwise.

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Wrap a halved bacon strip around each scallop, and secure with a toothpick. Sprinkle the scallops with some black pepper.

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Wipe most of the bacon grease out of the pan and turn it up to medium high heat. A high heat gives the scallops a nice sear. Cook 3-4 minutes per side, or until scallops are firm and opaque.

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By now your quinoa should be good to go. Fluff it up with a fork and stir in the pineapple tidbits and chopped bacon.

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Mix in the baby arugula and spread the rice out on a platter.

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Serve the scallops over the quinoa.

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Bacon Wrapped Scallops with Pineapple Quinoa
Pan-seared bacon wrapped scallops served over a bed of pineapple quinoa.
Servings Prep Time
4-6 servings 25 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 25 minutes
Cook Time
8 minutes
Bacon Wrapped Scallops with Pineapple Quinoa
Pan-seared bacon wrapped scallops served over a bed of pineapple quinoa.
Servings Prep Time
4-6 servings 25 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 25 minutes
Cook Time
8 minutes
Ingredients
  • 2 cups chicken broth or vegetables broth
  • 1 cup quinoa rinsed
  • 10 strips bacon
  • 16 sea scallops large, side muscles removed
  • 1 cup canned pineapple tidbits drained
  • cup baby arugula
  • 1/4 tsp black pepper
Instructions
  1. Pat scallops dry and set aside.
  2. Bring the chicken broth and quinoa to a boil in a small saucepan. Reduce the heat, cover, and let simmer for 15-20 minutes, or until liquid is absorbed.
  3. Meanwhile, place bacon in a large nonstick skillet over medium heat. Cook 8 strips of bacon until cooked through but not crisp. Continue cooking 2 remaining strips of bacon until crisp. Remove to paper towels to drain. Chop the 2 strips of crispy bacon.
  4. Slice the 8 softer strips of bacon in half lengthwise. Wrap a halved bacon strip around each scallop, and secure with a toothpick. Sprinkle scallops with pepper.
  5. Wipe most of the bacon grease out of the pan and heat skillet over medium high. Add in the scallops (8 at a time as to avoid overcrowding), and cook 3-4 minutes per side, or until scallops are firm and opaque.
  6. Fluff the quinoa with a fork and stir in chopped bacon bits, pineapple, and arugula. Serve scallops over rice.

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