American · snack
Broiled Bacon-Wrapped Scallops
Video by America's Test Kitchen on YouTube · Open on YouTube
- Carnivore if you leave out the fresh chives
- Low carb (3.5 g net carbs) but not keto: 34% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free ingredients
- Dairy-free
- Nut-free
Contains: Molluscs. Check labels on stock, sauces and spice mixes.
Sea scallops are very lean: four pieces give about 16 g of protein for roughly 120 kcal, with two-thirds of a day's vitamin B12. Scallops are naturally salty and the bacon adds more (about 690 mg sodium a serve), so keep it a party bite.
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Ingredients 6
Method
Tap a time to watch that step in the video.
- Set an oven rack 15 cm (6 in) below the grill (broiler) and heat it to high. Line a broiler pan, or a rimmed tray fitted with a wire rack, with foil. 4:27
- Cut each bacon slice lengthwise into two thin strips, then cut each strip in half to give 24 short pieces. 1:15
- Spread the bacon between layers of paper towel on a microwave-safe plate and microwave on high for 1–2 minutes, until some fat has rendered but the bacon is still pliable. 2:26
- Pull the small tough side muscle off each scallop, then toss the scallops with the salt, pepper and cayenne. 3:32
- Wrap a piece of bacon around the middle of each scallop, tuck the end underneath and stand them on the rack. 4:56
- Grill for 3–4 minutes, turning the pan halfway, until the scallops are opaque and the bacon is browned at the edges. Spear each with a toothpick and scatter with the chives. 5:47
Tip. Makes 21–25 pieces; 6 serves of 4 is our estimate. Pre-cooking the bacon in the microwave lets it brown in the few minutes the scallops need. Leave out the chives for strict carnivore.
The method is a summary in our words — the video shows every step.
One portion (4 pieces) gives you 1 of 6
Where the energy comes from one serve
- Net carbs 12%
- Protein 54%
- Fat 34%
Low carb: under 26% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Vitamin B12 High68%
1.6 µg a serve, mostly from sea scallops (92%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Selenium High38%
21 µg a serve, mostly from sea scallops (72%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Zinc Source12%
1.3 mg a serve, mostly from sea scallops (71%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Show the other 12
Vitamin B69%
0.1 mg a serve, mostly from sea scallops (57%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Omega-39%
0.1 g a serve, mostly from sea scallops (81%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Magnesium7%
31 mg a serve, mostly from sea scallops (87%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium5%
250 mg a serve, mostly from sea scallops (76%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Iron3%
0.5 mg a serve, mostly from sea scallops (73%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Folate3%
13 µg a serve, mostly from sea scallops (92%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin K2%
2.2 µg a serve, mostly from fresh chives (96%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Calcium1%
8.6 mg a serve, mostly from sea scallops (71%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Vitamin A1%
5.1 µg a serve, mostly from fresh chives (43%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Vitamin C1%
0.6 mg a serve, mostly from fresh chives (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Vitamin D0%
0 µg a serve, mostly from bacon (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E0%
0.1 mg a serve, mostly from bacon (87%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by America's Test Kitchen; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.