Bacon-Wrapped Scallops - For the Carnivore Diet

Crisp bacon around tender, buttery scallops—simple, all-animal ingredients with big flavor. Perfect appetizer or protein-forward main.

This carnivore-friendly classic pairs sweet, meaty sea scallops with savory bacon for a fast, satisfying bite. Use dry (not phosphate-treated) scallops so they sear well, and choose sugar-free bacon to keep the ingredients strictly animal-based.

The key is to par-cook the bacon so it renders and crisps without overcooking the scallops. Pat the scallops very dry, wrap, then sear in animal fat and finish briefly in a hot oven. A quick butter baste at the end is optional, but adds a rich glaze.

Serve hot straight from the pan as an appetizer or over a pile of crispy bacon ends for a full protein plate. Leftovers keep well and reheat quickly in a hot skillet or air fryer to restore crisp edges.

Ingredients

• 12 large dry sea scallops, side muscle removed
• 6 slices sugar-free bacon (cut in half to make 12 strips)
• 1 tablespoon beef tallow, ghee, or reserved bacon fat
• Fine salt, to taste
• 1–2 tablespoons unsalted butter (optional, for basting)
• Toothpicks (optional, for securing)

Instructions

1. Heat oven to 400°F (205°C). Line a sheet pan with a rack. Lay bacon on the rack and par-cook 6–8 minutes until some fat renders and the strips are just starting to brown but still pliable. Reserve rendered fat.
2. Pat scallops very dry on all sides and remove the small side muscle if attached. Lightly salt both sides.
3. Wrap each scallop with a half strip of bacon, overlapping slightly. Secure with a toothpick if needed.
4. Heat a cast-iron skillet over medium-high. Add tallow or 1 tablespoon reserved bacon fat.
5. Sear wrapped scallops 1.5–2 minutes per side until the bacon has good color. Work in batches to avoid crowding.
6. Transfer the skillet to the 400°F (205°C) oven (or move scallops back to the rack). Cook 4–6 minutes until scallops are just opaque and springy, about 120–125°F (49–52°C) internal. Do not overcook.
7. Optional butter baste: Return skillet to burner on low, add butter, and spoon over scallops for 20–30 seconds to glaze.
8. Rest 2 minutes, remove toothpicks, and serve immediately.
9. Air fryer option: Par-cook bacon 3–4 minutes at 400°F (205°C), wrap scallops, then air fry 7–9 minutes at 400°F (205°C), flipping once.

Time: 30 minutes Servings: