New Year Party Scallop and Bacon Skewers
Elegant French-inspired skewers pairing seared scallops with crispy bacon and caramelized leeks, finished with a white wine pan sauce. Perfect for a festive New Year's celebration or elegant appetizer course.
- Prep
- 20 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 43 min
- Makes
- 12 skewers (3 per person)
Steps
Before you start
- Pat scallops dry with paper towels at least 30 minutes before cooking (crucial for browning)
- Soak wooden skewers in water for 20 minutes, or use metal skewers
- Take bacon out of the refrigerator 15 minutes before cooking so it cooks evenly
Cook bacon until crispy
- In a large cast-iron skillet over medium-high heat, cook the 12 bacon pieces until just beginning to crisp at the edges, about 4–5 minutes, turning once halfway through.
- The bacon should still be slightly pliable, not brittle, so you can wrap it around scallops.
- Transfer to a paper towel-lined plate to drain.
+ Show details− Hide details
Ready when: Edges are golden and crispy but bacon is still flexible
Tip: Don't overcook—the bacon will continue to crisp as it cools and during grilling.
Sauté leeks until caramelized
- In the same skillet over medium heat, add 1 tablespoon (15 g) butter.
- Once foaming, add the leek pieces and a pinch of salt.
- Cook for 6–7 minutes, stirring occasionally, until the leeks are very soft and caramelized at the edges with a sweet, mellow flavor.
- Transfer to a plate.
+ Show details− Hide details
Ready when: Leeks are soft and golden-brown at the edges
Tip: Don't rush this step—gentle cooking brings out the leeks' natural sweetness, which complements the scallops beautifully.
Assemble skewers
- Thread each of 12 wooden or metal skewers as follows: scallop, bacon wrap (loosely wrap a bacon piece around the scallop), leek piece, scallop, bacon wrap, leek piece.
- You should have 2 scallops, 2 bacon pieces, and 2 leek pieces per skewer.
- Season all assembled skewers generously with sea salt and freshly ground black pepper on both sides.
+ Show details− Hide details
Tip: Don't pack ingredients too tightly on the skewer—leave a tiny bit of space so heat circulates and everything cooks evenly.
Sear scallop skewers
- Wipe the skillet clean and place it over medium-high heat.
- Add 1 tablespoon (15 g) butter.
- Once very hot and foaming, carefully lay 6 skewers in the pan in a single layer.
- Sear for 2 minutes without moving them, until the scallops develop a golden-brown crust.
- Flip and sear the other side for 1–2 minutes.
- Scallops should be opaque and firm but still tender inside.
- Transfer to a warm plate and repeat with the remaining 1 tablespoon (15 g) butter and the 6 remaining skewers.
+ Show details− Hide details
Ready when: Scallops are golden-brown and opaque throughout, firm but tender
Tip: Handle skewers gently when flipping to keep bacon and leeks from sliding. Cook in two batches so the pan stays hot and scallops sear properly.
Make white wine pan sauce
- Reduce the skillet heat to medium.
- Add the minced shallot and garlic, cooking for 30 seconds until fragrant.
- Pour in the white wine and thyme sprigs, scraping up any browned bits from the pan bottom.
- Simmer for 2–3 minutes until the wine reduces by half and becomes slightly sweet.
- Remove from heat and discard the thyme sprigs.
+ Show details− Hide details
Ready when: Wine is reduced to about 3 tablespoons and has a silky sheen
Tip: Scrape up all the fond (the flavorful browned bits) to enrich the sauce.
Finish sauce and plate
- Return the skewers to the skillet (nestled in the sauce to keep warm), or plate them on a serving platter.
- Finish the sauce by swirling in any remaining knob of butter (if desired) and a squeeze of fresh lemon juice.
- Pour the sauce over and around the skewers.
- Garnish with fresh parsley and lemon zest if using.
- Serve immediately while the scallops are warm and the bacon is still crispy.
+ Show details− Hide details
Tip: Serve right away—scallops are best enjoyed hot, and the bacon crispness fades quickly once plated.
Good to know
Tips
- Scallops must be patted completely dry before cooking—any moisture prevents browning and creates steam instead of a golden crust.
- Use a cast-iron skillet or heavy-bottomed stainless steel pan for the best heat retention and browning. Do not use a non-stick pan, which won't achieve the necessary high heat.
- Serve the skewers on a warm platter or individual appetizer plates for maximum elegance—this is a show-stopper dish worthy of New Year's celebration.
- The sauce can be made while the scallops rest, so plan your timing: sear both batches of skewers, let them rest 2 minutes on a plate, then make the sauce in the same pan while it's still warm and flavorful.
Make ahead
Scallops and bacon can be assembled on skewers up to 4 hours ahead, covered, and refrigerated. Let them sit at room temperature for 10 minutes before cooking so they sear properly. Leeks can be caramelized up to 2 hours ahead and gently reheated before serving.
Storage & reheating
Best served immediately. Leftovers (if any) can be covered and refrigerated for up to 1 day; reheat gently in a 300°F (150°C) oven for 5 minutes. Do not freeze—the texture of cooked scallops deteriorates. The white wine sauce keeps separately in the refrigerator for up to 3 days.
Substitutions
- large sea scallops (dry pack, about 20 per pound) → Large shrimp (21–25 count), peeled and deveined. Cook for 1–2 minutes per side only; shrimp cook faster than scallops and can become tough if overcooked.
- dry white wine (Sauvignon Blanc or Pinot Grigio) → Dry vermouth or chicken stock. Vermouth adds herbaceous notes; stock is milder. Use the same amount and proceed as directed.
- thick-cut bacon → Prosciutto, torn into strips and draped loosely around scallops. Prosciutto is thinner and crisps faster; watch carefully so it doesn't burn. Reduce cooking time by 1 minute.
- leeks (white and light green parts) → Pearl onions, halved, or small zucchini batons. Pearl onions caramelize similarly; zucchini is lighter and may require less cooking time (5 minutes instead of 7).
