These delicious bacon wrapped scallops are smoked to perfection and have a little horseradish kick along with a zesty smooth dipping sauce making them a fan favorite appetizer recipe.
1lbsScallops - large diver scallopsthawed rinsed, and trimmed if needed.
1tbspHorseradish
1tspnChivesfresh, minced
10Bacon strips
For the horseradish mayo sauce:
1/2 cupMayowe use avocado mayo to keep it keto
1tspnBrown sugarwe use Golden monkfruit sweetener to keep it keto
1tspnWorcestershire sauce
1/2 tspnBlack pepperfreshly grated
1tspnChivesfreshly minced
Instructions
Prep the scallops:
Soak the grilling plank according to manufactures directions. Usually 20 minutes submerged in water.
Prep smoker for 250 degrees F.
Pre-heat the oven to 425 degrees F.
Line bacon on a wire rack over a foil lined rimmed baking sheet.
Arrange the bacon on the rack and par cook the bacn until the fat is starting to render but it is still pliable, about 7 minutes.
Remove from heat and allow to cool
Whisk the horseradish and chives together in a small bowl
Spread the horseradish mix over strips of bacon, leaving a little room at the edge to secure.
Wrap scallops in the bacon and secure with toothpick.
Pat the soaked grilling plank dry.
Place scallops on the board, about an inch apart from each other.
Smoked the scallops
Smoke the scallops until they reach an internal temperature of 145 degrees F, about 35 to 45 minutes.
Increase the heat for the last 10 minutes of cooking; If using a pellet smoker, set the temp to sear, for charcoal or traditional grill, slide the plank over the hotter side of the fire (direct cooking) and watch for flare-ups.
For the horseradish sauce:
Whisk the mayo, brown sugar, Worcestershire sauce, black pepper and chives together in a bowl. Store in the fridge until ready to use. Can be made a day ahead of time.
To Serve:
Remove the toothpicks from the scallops and arrange on a serving plate. Sprinkle with minced chives and season with a pinch of pepper.
Serve with the sauce on the side.
Notes
We do not recommend reheating scallops later. They are best fresh right off the grill.Use regular bacon, not thick cut, as it can take too long to crisp in the smoker. Too thin and it will fall apart. Look for strips of bacon about an even thickness and length to wrap the scallops in. We use U-1o diver scallops for this recipe, which come around 10 per pound. Buy more or less as needed for the size of your party. See our full post on notes about scallop sizing.