Steakhouse Bacon Wrapped Sea Scallops with Pecan Pesto

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Tantalize taste buds with this easy-to-make surf and turf appetizer prepared with Farmer John’s new, peppery Steakhouse Bacon, butter seared sea scallops, and homemade pecan pesto for dipping!

PREP Time: 17

Cook Time: 38

Servings: 12-24


    • 2 packages FARMER JOHN® Steakhouse Bacon
    • 24 large sea scallops, rinsed and patted dry
    • Olive oil
    • 2 tablespoons butter
    • Salt
    • Pepper
    • Sugar
  For Homemade Pecan Pesto Sauce:  
  • 2 cups fresh basil leaves, washed, dried and stemmed
  • 6 cloves fresh garlic, peeled
  • ¾ cup pecan halves
  • ¾ cup olive oil
  • 2 tsp. black pepper
  • 1 tsp. honey, sugar, or agave
  • 1 tsp. salt
  • 2 tbs. lemon juice


Bake Bacon:

1. Preheat oven to 375° F.

2. Separate slices of bacon and place on 2 baking sheets, single layered.

3. Bake in preheated oven for 15 - 20 minutes (bacon should not be crispy, or it will break when wrapping scallops).

Pesto Sauce:

1. In a food processor, blend all ingredients for the pesto sauce, and set aside.

Prepare Scallops:

1. Rinse scallops and pat dry with a paper towel.

2. Brush scallops with olive oil and sprinkle with salt, pepper, and a tiny bit of sugar.

3. Melt 2 tbs. of olive oil and 2 tbs. of butter in a hot frying pan. Reduce heat to medium.

4. Sear scallops, large flat side down, for 2 minutes or until golden brown and slightly charred on one side.

5. Flip scallops, reducing heat to medium-low, and sear for an additional 1-2 minutes.

6. Once scallops are done, remove from heat and let them cool for 2 minutes before wrapping with bacon.

Wrap Scallops:

1. Wrap scallops with bacon, securing the bacon with a toothpick.

2. Place scallops on a clean baking sheet.

3. Bake wrapped scallops in the preheated 375° F. oven for 2 minutes.

4. Remove and place on serving platter.

5. Drizzle pesto sauce on scallops, and pour remaining pesto sauce into a serving bowl for dipping.