These Bacon-Wrapped Scallops allow you to enjoy the best of both worlds: the fatty goodness of the bacon and the protein and micronutrients of the fish.
When we buy scallops, we tend to get just the muscle meat: the part the scallop uses to open and close its shell. This makes it an excellent source of protein and some B vitamins, but not much else. That’s where the bacon comes in. Not only does it make everything delicious, it adds a serving of fat, which helps our bodies process and use the protein in the scallops.
Differentiating Labels According To Size
Scallops come in many different sizes. When you look at what’s available you may see a code next to the name, such as U/10 or 20/30 or U/15. This code is used to identify how many of that size scallop it takes to fill a pound.
The U/ stands for “under” so U/10 means under ten scallops make a pound and U/15 means under fifteen scallops make a pound. Something like 20/30 means it takes between 20 and 30 scallops to make a pound.
In this case, I went for the big boys and picked up 8 sea scallops for Jeff & I.
Bay Scallops Vs. Sea Scallops
Bay Scallops are the smallest you’ll find. Between 70 and 120 pieces will fit in a pound. Bay scallops tend to have a sweeter, more delicate flavor compared to sea scallops. You want to be very careful if you end up going with bay scallops, as they are easy to overcook. Sea scallops, on the other hand, tend to be much larger with a richer flavor.
Fresh Vs. Frozen
Whether you live near the coast or not, I’m sure you have access to scallops.
In our area, thankfully, one of the grocery stores I go to has a fabulous fish market. Fresh whole fish and seafood are flown in daily from around the world. Alternatively, U.S. Wellness Meats sells frozen scallops that can be shipped directly to your door.
A good individually quick frozen scallop might be a better choice to the ones you find in a supermarket that are labeled fresh, which may have actually been sitting for five days or longer. Be sure to ask questions and read labels to educate yourself about what you’re choosing.
Wet Vs. Dry Packed
You definitely want the dry packed. Scallops labeled as “wet packed” have been treated with sodium tripolyphosphate (STPP), a solution that helps them retain water. Since scallops are sold by the pound, this is a low-cost way for fish markets to jack up the price of their scallops. STPP is also a common ingredient in soaps and detergents and tends to leave the fish tasting a little soapy.
