Cheshire Oak Recipes

Grilled Bacon Scallops

Serves 4


  • 2 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • 1/4 tsp. ground white pepper
  • 2 cloves garlic, minced
  • 1/4 tsp. dried thyme leaves
  • 12 sea scallops, thawed if drained, patted dry
  • 8 slices Cheshire Oak bacon, cut into thirds widthwise
  • 2 lemons, each cut into 6 wedges, seeds removed


  1. In medium bowl, combine lemon juice, olive oil, pepper, garlic, and thyme leaves. Cut scallops in half and add to bowl; cover and refrigerate while preparing rest of recipe.
  2. In large skillet, partially cook bacon until fat is rendered but meat is still pliable. Remove from heat and drain.
  3. Drain scallops and discard marinade. Wrap a piece of bacon around each scallop half.
  4. Prepare and preheat grill and place the bacon wrapped scallops 4-6" from medium heat.
  5. Cook for 4-5 minutes, turning once, until scallops are opaque and bacon is brown and crisp. Serve with the lemon wedges.

Back to Recipe index