Paleo Bacon Wrapped Scallops

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Course Main Course

Cuisine American

Keyword baked bacon wrapped scallops, easy bacon wrapped scallops, keto bacon wrapped scallops, paleo bacon wrapped scallops, whole 30 bacon wrapped scallops

Servings people

Calories 433kcal

Ingredients

1 1/2 lbs scallops
12 oz Coleman Naturals Bacon
16 oz cauliflower rice
1 lb asparagus washed and trimmed
1 1/2 tsp sea salt
1/2 tsp granulated garlic
3/4 tsp pepper
2 tsp dried parsley
4 tbsp avocado oil

Instructions

Start by placing the scallops on a plate lined with paper towels and dabbing them to remove any excess liquid.
Preheat the oven to 425ºF.
Make the asparagus while you prep the scallops by making sure they are washed and trimmed. Place the asparagus on a baking sheet lined with parchment paper. Drizzle the oil all over the asparagus and sprinkle with salt, pepper, and granulated garlic to your liking. Generally I use about 1/2 tsp of salt and granulated garlic and 1/4 tsp. of pepper. Rub the asparagus around to coat each one very well. Cook for 8 minutes.
While the asparagus is cooking, take your package of Colemans bacon and cut it in half.
Sprinkle each scallop with salt, pepper, granulated garlic and some dried parsley.
Wrap the piece of bacon around the scallop and secure it with a toothpick.
Once the asparagus is done remove it from the oven and place the cooked asparagus on a plate and set aside. Use the same baking sheet for the scallops.
Place all of the bacon wrapped scallops on the baking sheet.
Drizzle the bacon wrapped scallops lightly with oil. The oil helps the bacon to crisp up a bit.
Bake the scallops for about 15-20 minutes depending on the size of the scallops.
While the scallops are baking make the cauliflower rice. To do this add the oil to the warm pan (heat on medium heat). Add the cauliflower rice and sprinkle with salt, pepper, and granulated garlic. Saute for 5-6 minutes.
Serve your plates with the cauliflower rice, asparagus, and paleo bacon wrapped scallops warm out of the oven. Enjoy!

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