Bacon-Wrapped Scallops with Dill Cream
Juicy scallops wrapped in crispy bacon and finished with a bright dill-infused cream sauce for an elegant keto appetizer or main. This american-inspired keto ready in about 18 minutes pairs dry-packed scallops, cut in half smoked bacon, butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 oz, dry-packed scallops
- 4 slices, cut in half smoked bacon
- 1 tbsp butter
- 1/4 cup heavy cream
- 1 tbsp, finely chopped fresh dill
- 1/2 tsp lemon zest
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Pat 8 oz dry-packed scallops dry with paper towels. Wrap each scallop with one half of a bacon slice, securing with a toothpick if needed.
- Step 2: Heat 1 tbsp butter in a skillet over medium-high heat. Add bacon-wrapped scallops and cook for 3-4 minutes per side until bacon is crisp and scallops are opaque.
- Step 3: Remove scallops from skillet and set aside. Add 1/4 cup heavy cream, 1 tbsp chopped dill, 1/2 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper to the skillet.
- Step 4: Simmer for 2-3 minutes until sauce thickens slightly and coats the back of a spoon, stirring constantly.
- Step 5: Return scallops to the skillet and coat with sauce. Cook for 1 minute to reheat, then serve immediately.
Frequently asked questions
How long does Bacon-Wrapped Scallops with Dill Cream take to make?
Total time is about 18 minutes (10 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bacon-Wrapped Scallops with Dill Cream?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry-packed scallops from drying out.
Can I substitute ingredients in Bacon-Wrapped Scallops with Dill Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bacon-Wrapped Scallops with Dill Cream for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bacon-Wrapped Scallops with Dill Cream?
American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely perfect for date night! The bacon and dill cream balance was divine, and the keto-friendly aspect was a huge plus.
- ★★★★★
The bacon-wrapped scallops were perfectly crisp and juicy, with the dill cream adding a lovely freshness. My keto dinner party was a hit!
- ★★★★☆
A great recipe overall, though the dill cream was slightly overpowering for my taste. The scallops cooked beautifully in the bacon.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
