These bacon-wrapped scallops with garlic Swiss chard make an elegant 20-minute dinner. Tender, golden scallops wrapped in savory bacon are served over garlicky Swiss chard for an easy seafood dinner that feels special without requiring much work.
Scallops cook quickly, making them one of my favorite choices for a simple dinner. If you love them, try my seared Sea Scallops with Garlic Olive Compote. And if you have extra greens, try my Swiss chard pasta with kale and spinach as another delicious way to use them.
Recipe Overview: Bacon-Wrapped Scallops with Garlic Swiss Chard
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4 people
- Cook Method: Stovetop.
- Flavor & Texture: Tender, lightly seared scallops wrapped in savory bacon and served over soft, garlicky Swiss chard.
- Difficulty: Easy. The scallops cook quickly, and the Swiss chard requires only a brief blanch before being sautéed with garlic.
- Why this Recipe? An elegant seafood dinner made with a handful of ingredients and ready in only 20 minutes.
Swiss chard was new to our table when I created this dish. To soften its slightly bitter flavor, I remove the center ribs, briefly blanch the leaves, then sauté them with thinly sliced garlic until fragrant.
This quick scallop dinner is elegant enough for entertaining yet easy enough for a weeknight. I serve three scallops per person for dinner or two for a lighter meal or appetizer, adjusting the bacon accordingly.
In this Article
- Recipe Overview: Bacon-Wrapped Scallops with Garlic Swiss Chard
- A Note From Giangi
- How to Cook Scallops So They Stay Tender
- Key Ingredients
- Variations and Substitutions
- Why blanch Swiss chard before sautéing it?
- How to Make Bacon-Wrapped Scallops with Garlic Swiss Chard
- Giangi’s Pro Tips
- What to serve with Scallops and Swiss Chard?
- Storing and Reheating
- Bacon-Wrapped Scallops with Swiss Chard FAQs
- More Scallop Recipes You Will Love
- Bacon-Wrapped Scallops with Garlic Swiss Chard
A Note From Giangi
How to Cook Scallops So They Stay Tender
Scallops cook very quickly, making them perfect for an easy dinner, but they can become firm if cooked too long. Pat the scallops dry before seasoning them so the surface browns rather than steams.
Once wrapped in bacon, place them in a hot skillet, leaving enough space between each scallop for even browning. Always place them clockwise to make it easy to remember which one went in first.
Properly cooked scallops should have a golden exterior and an opaque center while still feeling tender and slightly springy when gently pressed. Avoid cooking until they feel firm, as that is when scallops begin to become rubbery.
For a richer preparation using another classic scallop technique, try my classic French scallops with white wine and mushrooms, Coquilles Saint Jacques.
Key Ingredients
You only need a handful of ingredients to prepare this easy scallop dinner. Here are a few notes to help you choose the best ingredients. The recipe card below includes the complete measurements and instructions.
Sea scallops: Choose large sea scallops that are firm, moist, and have a fresh, mild scent. Select scallops of similar size whenever possible, so they cook evenly. Pat them completely dry before seasoning and searing.
Garlic: Thinly sliced garlic works beautifully in this recipe because the slivers slowly soften in the olive oil, becoming sweet and fragrant. Keep the heat moderate and do not allow the garlic to brown, or it can become bitter and overpower the delicate scallops.
Olive oil used to cook the scallops and the Swiss chard
Swiss Chard is one of my favorite vegetables to cook. You may find Swiss chard with white, red, yellow, or colorful stems at the market. Any variety works beautifully in this recipe. Remove the firm center ribs before cooking, as the leaves become tender much faster than the stalks. Either way, you cannot go wrong.
Bacon slices should be thin enough to cook around the scallops. As you know, the scallops cook rather quickly; you do not want uncooked bacon, so a thinner slice will prevent that.
Variations and Substitutions
- Baby spinach is a good substitute for Swiss chard, though it cooks much faster. There is no need to blanch it first. Add it directly to the skillet with the softened garlic and cook just until wilted.
- Kale is another excellent option. Remove the tough center stems and give the leaves a little more cooking time, as kale is firmer than Swiss chard.
- Use regular or thin-cut bacon rather than thick-cut bacon. Scallops cook quickly, and thick bacon may not have enough time to cook through before the scallops are ready.
- Large sea scallops work best for this recipe because they are easier to wrap with bacon and are less likely to overcook than smaller bay scallops.
- For a slightly spicy variation, add a pinch of red pepper flakes to the garlic while sautéing the Swiss chard.
Why blanch Swiss chard before sautéing it?
Briefly blanching Swiss chard softens the leaves and mellows some of their naturally earthy flavor. Drain the chard thoroughly before adding it to the garlic and olive oil to prevent excess water from diluting the flavor.
How to Make Bacon-Wrapped Scallops with Garlic Swiss Chard
For all my recipes, please gather all the ingredients before you start cooking or baking, and I will guide you every step of the way.
Step 1: Remove the firm center ribs from the Swiss chard and roughly chop the leaves.
Step 2: Bring a large pot of salted water to a boil, add the chopped leaves, and blanch for 2 minutes. Drain very well and set aside.
Step 3: Season the scallops with salt and pepper.
Step 4: Wrap each scallop with bacon and secure with a toothpick. It is perfectly fine for the toothpick to pierce the scallop slightly; this will help keep the bacon securely in place while cooking.
Step 5: Heat one tablespoon of olive oil in a large skillet and sear the scallops for about 3 minutes per side. Once both flat sides of the scallops are golden, use tongs to briefly turn each scallop onto its bacon-wrapped edge. Rotate it just long enough to lightly brown the bacon, without overcooking the scallop.
Step 6: In another skillet over medium heat, add 1 tablespoon of olive oil and, once hot, add the garlic slivers and cook until soft, but do not brown.
Step 7: Add the Swiss chard to the garlic and cook for another 3 minutes.
Step 8: Place the Swiss chard in the middle of the plate and top with the scallops.
Giangi’s Pro Tips
Dry the scallops thoroughly. Pat the scallops dry with paper towels before seasoning them. Excess moisture creates steam and prevents that beautiful golden exterior from developing.
Choose scallops of similar size. They will cook at approximately the same rate, making it easier to avoid overcooking some while waiting for others.
Use thinner bacon. Thick-cut bacon takes longer to cook than scallops, so a thinner slice works best for wrapping.
Do not overcrowd the skillet. Leave some room between the scallops so the pan stays hot and the scallops sear rather than steam.
Cook the garlic gently. You want the garlic slivers soft and fragrant but not browned. Once garlic becomes too dark, it develops a bitter flavor that can overpower the Swiss chard and delicate scallops.
What to serve with Scallops and Swiss Chard?
Because the bacon and scallops are rich and savory while the Swiss chard has a slightly earthy flavor, you can take this dinner in two directions.
For a more substantial meal, serve the scallops with my creamy saffron risotto. The creamy rice makes this feel like an elegant dinner while allowing the scallops to remain the centerpiece.
If you prefer something lighter, a fennel tomato salad with lemon vinaigrette adds freshness and acidity. Another excellent vegetable side is green beans gremolata with garlic and lemon, particularly if you want to carry the garlic flavor through the entire meal.
Storing and Reheating
Store: Store any leftover scallops with Swiss chard in an airtight container in the refrigerator for up to 2 days.
Reheat: Scallops can easily become tough when reheated, so warm them gently. Place them in a skillet over low heat just until warmed through. The Swiss chard can be reheated separately over medium-low heat.
Freezing: I do not recommend freezing the finished dish. Cooked scallops can lose their tender texture after freezing and reheating, and the Swiss chard may become watery.
Make ahead: You can clean and chop the Swiss chard earlier in the day and prepare the garlic ahead of time. I recommend wrapping and cooking the scallops shortly before serving for the best texture.
Bacon-Wrapped Scallops with Swiss Chard FAQs
Can I use frozen scallops?
Yes. Thaw frozen scallops completely in the refrigerator and pat them very dry before cooking. Removing excess moisture is especially important if you want a golden sear.
Do I need to rinse scallops before cooking?
Generally, rinsing is unnecessary. If you do rinse them, make certain they are thoroughly dried afterward because moisture will prevent proper browning.
How do I know when the scallops are cooked?
The outside should be lightly golden, while the center should be opaque and tender. They should feel slightly springy when gently pressed rather than firm.
What is the best bacon to use for bacon-wrapped scallops?
Regular or thin-cut bacon works best. Thick-cut bacon often takes longer to cook than the scallops themselves.
More Scallop Recipes You Will Love
If you love cooking scallops, here are a few more easy and elegant recipes to try.
If you tried this Bacon-Wrapped Scallops with Garlic Swiss Chard or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Bacon-Wrapped Scallops with Garlic Swiss Chard
Ingredients
- 12 sea scallops, medium size
- 12 slices bacon
- 3 garlic, very thinly sliced
- 3 Swiss chard, bunches, white core removed and chopped
- 2 tablespoons olive oil
- salt and pepper
Instructions
- Remove the firm center ribs from the Swiss chard and roughly chop the leaves. Bring a large pot of salted water to a boil, add the chopped leaves, and blanch for 2 minutes. Drain very well and set aside.
- Season the scallops with salt and pepper. Wrap each scallop with bacon and secure with a toothpick.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and sear the scallops for 3 minutes on each side. Once both flat sides of the scallops are golden, use tongs to briefly turn each scallop onto its bacon-wrapped edge. Rotate it just long enough to lightly brown the bacon without continuing to cook the scallop unnecessarily.
- In another large skillet over medium high heat add 1 tablespoon olive oil. When the oil is hot add the garlic slices and cook them until soft but not brown, 2 minutes. Add the Swiss Chard and cook for another 3 minutes. Set aside.
- Place the Swiss chard in the middle of a plate and top with the scallops.
Notes
- Dry the scallops thoroughly. Pat the scallops dry with paper towels before seasoning them. Excess moisture creates steam and prevents that beautiful golden exterior from developing.
- Choose scallops of similar size. They will cook at approximately the same rate, making it easier to avoid overcooking some while waiting for others.
- Use thinner bacon. Thick-cut bacon takes longer to cook than scallops, so thinner slices work best for wrapping.
- Do not overcrowd the skillet. Leave some room between the scallops so the pan stays hot and the scallops sear rather than steam.
- Cook the garlic gently. You want the garlic slivers soft and fragrant but not browned. Once garlic becomes too dark, it develops a bitter flavor that can overpower the Swiss chard and delicate scallops.
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Fish, Dinners
- Cuisine: French
- Type: Under 45 minutes
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Giangi Townsend
We crave those tender scallops with the bacon, and the Swiss chard’s tanginess brings all the flavors together beautifully. Always welcomed with open arms. A glass of chilled white wine to round off dinner.