Red Lobster Bacon Wrapped Sea Scallops

The Red Lobster Bacon Wrapped Sea Scallops have been on the menu at Red Lobster for a long time. The reason is that they are so tasty. These sea scallops are marinated in wine and butter and then wrapped in bacon before cooking.

Red Lobster Scallops

Red Lobster Bacon Wrapped Sea Scallops

Red Lobster Bacon Wrapped Sea Scallops

  • Author:
  • Recipe Type: Appetizer Recipes, Copycat Restaurant Recipes, CopyKat Recipes
  • Prep time:10 minutes
  • Cook time:10 minutes
  • Serves: 6
Red Lobster Bacon Wrapped Sea Scallops

These are a tasty addition to any meal!

Ingredients

  • 1 and 1/2 pounds sea scallops
  • 1/3 pound bacon (cut slices in half)
  • 1/4 pound melted butter
  • 1/2 cup dry white wine
  • 1 tablespoon lemon juice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon seasoned salt

Instructions

Preheat oven to 400 degrees. Melt butter and wine together; when melted, add paprika, seasoned salt, and lemon juice. Drop scallops into melted wine and butter sauce. Allow scallops to marinate for about 30 minutes. Wrap each scallop with half a piece of bacon and fasten bacon with a toothpick. Place wrapped scallops in a baking pan and bake in the oven for about 8 minutes, then turn over and cook until done.

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  • GeriGreene

    By an chance would you have a recipe for their shrimp bisque?

    • http://www.copykat.com Stephanie Manley

      I will see what I can do.

      • GeriGreene

        I probably meant lobster bisque but I found it.Thanks for the reply and the effort!!Love your lists ~ Geri
        Subject: Re: Comment on Red Lobster Bacon Wrapped Sea Scallops

  • Kojak

    Wow…. seeing that I had this entree a couple dozen times at Red Lobster, I admit I was really skeptical of this recipe. (Especially after the first step of combining butter with wine and other seasonings, because it was reddish). I know when I get this at RL that the scallops come to me creamy white. Also I wondered why no garlic or even onion powder on these scallops. So I made these two ways, one with this recipe and one where I simply used salt, pepper, onion and garlic powder on the scallops, drizzled with lemon juice and butter and wrapped in bacon. It was simple and took a few minutes. I was startled to see that both recipes I used gave the exact same flavor & look! I just don’t see the sense in wasting the wine and going through all these steps when really this recipe by RL is so simple.

  • debbie

    Made this recipe over the weekend…it was good but the directions were a bit confusing…I realized AFTER I had committed to make for company….when you are marinating the scallops with the melted butter/wine mixture, are you supposed to leave on stove, warm? I was worried i was going to kill people. Can you marinate a seafood product on a lukewarm, room temperature setting without the scallops beginning to cook? Or if you put in fridge the butter congeals..In fact if you leave on stove with temp off the butter congeals anyway…so we kept turning stove on to remelt butter but it cooked scallops prior to putting into oven…I dunno. Tasted okay…but directions didn’t include enough detail.

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  • http://organicsproutingseeds.com Steve

    My 2 favorite foods bacon and scallops.

    • stephaniemanley

      They are some of my favorites too!

  • Patti

    Bacon wrapped Scallops…My take on Red Lobsters Scallops. Use 1/2 Cup Polanders All Fruit/Apricot, cut it with 1/4 cup white white, Wrap scallops in 1/2 slice thin sliced bacon. Spoon marinade over scallops and let sit for 1 hr. Place in Wire fish grilling basket, place over med. high heat on gas grill, Cook until bacon is done. 1/2 way thru flip basket and apply more marinage. They are awesome! Scallops will become white when done, Do not place to close together to allow bacon to become crisp on all sides.

  • http://Website(optional) Cindy smith

    When do I add the lemon juice?

  • Rachael

    I am excited to try this recipe,but I would like to ask a few questions. How can you tell the scallops are done? I tend to over cook them due to a fear of serving raw food. Also, would this be a good recipe for bacon wrapped shrimp? I love your site. I have a 4 year old and it is a blessing to be able to cook food I know I will love. Thank you.

    • http://www.copykat.com Stephanie

      So, this would be a fine recipe to use with shrimp. You will know scallops are done by their color, they will change from that fleshy color, to an off white color. You can also cut into one and see that it is done before serving. You know scallops are served as sushi, so as long as they are fresh, and a smidge underdone, that may be “ok”.

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  • http://www.emmaspringer.com Emma Springer

    I will try the bacon wrapped scallops but I would like a really like is a recipe for Louisiana Pasta. I use to order it everytime I went to Red Lobster but, for some reason, they don’t have it on the menu anymore. Would you have a Kopycat recipe for it?

    • http://www.copykat.com admin

      I am sorry, but I didn’t catch that one while it was in the restaurant. Let’s hope that it will come back!

    • Patti

      Go to Emerill’s website and look up crawfish cream sauce, works on any pasta and is great!