Bacon Scallop Stackers
Happy hump day! Holy crap, I can’t believe it’s already Wednesday. This holiday weekend kind of wrecked me. And I stay away from most alcohol, I didn’t eat until I was uncomfortably full, and I drank a sh*t ton of water. But a lot of times I was stuck eating deli meat for breakfast, barely ate any sort of vegetables, and then had to drive 8 hours back home. Sitting for that long is just not good for you. So after 8 hours in the car, I drove straight to the gym in hopes of feeling better. I did not. I was so dehydrated from not drinking much water on the way home (so we wouldn’t have to stop to pee) and not eating much, because guess what, there aren’t exactly a lot of healthy options from here to Nebraska. At one point I had to order a breakfast sandwich from Starbucks and just throw away the english muffin. Not the sexiest meal I’ve ever eaten.
I’m just such a creature of habit, I like planning, I like my regular meals and workouts. And whenever we are in Nebraska, all those things I love go out the door. Lots of drinking is usually involved, spur of the moment decisions, and no healthy food in sight. It throws me off every time, but I’m getting better at being less of a stressed out mess and I just go with the flow. So I’m the DD everywhere we drive and then I force people to leave so I can get food. I think people think I’m a total debbie downer because I’ll want to leave the bar so I can get some sort of food somewhere, but these people forget that I’ve been drinking water all day, which has no calories in it, and they have been drinking alcohol all day, which has lots of calories in it. So I look like the d*ck who wants to eat all the time. It’s a real battle every time I go to Nebraska. I try to plan more food places to eat at, but no one else wants to eat! The struggle is real, people!
Speaking of food, are you planning a New Year’s Eve party?! I still don’t know what I have planned. My husband absolutely hates making plans so I keep asking him what he is doing and he keeps saying, “not sure yet.” Cooooooool. So I’m hoping that I just stay in, make a bomb ass healthy meal, and sip on champagne in our new hot tub. But again, I’m a debbiedownerhomebody, so of course that’s what I’m interested in. He likes doing stuff. So we will see.
But if you are having a party, you should ABSOLUTELY make these. Along with the 4 Ingredient Chocolate Mint Cashew Clusters I shared yesterday and the Bacon Wrapped Buffalo Chicken Jalapeños I shared last week. Plus, I’ll be sharing champagne cupcakes with you guys tomorrow! So you should make all of them! And if you’re feeling extra ambitious, you should make these stackers with pork belly from this recipe instead of using bacon! I was planning to do this but after 2 stores didn’t have pork belly, I suck f*ck it and moved onto the glorious (and easier) bacon. But pork belly wouldn’t REALLY impress your guests. And be effing delicious! Let’s crush this New Year’s Eve with awesome food!
Bacon Scallop Stackers
- Yield: 21 stackers 1x
- 1 pound bacon
- 3 sweet potatoes, cut into about 3/4 – 1 inch slices (try to find sweet potatoes that are about the same width as the scallops)
- couple pinches of salt
- 2 tablespoons ghee
- ~21 sea scallops
- hot sauce (I used Frank’s Red Hot Sauce), for garnish
- sliced green onions, for garnish
- pinch of black pepper
- Preheat oven to 350 degrees F. Line a baking sheet with foil and place a wire rack on top the spray or grease with coconut oil. Line the bacon on the wire rack and place in oven to bake for 15-20 minutes, until bacon is crispy, but not burnt. Turn oven heat up to 400 degrees F.
- Remove bacon from rack, cut each slice into thirds, set aside, and place in the microwave to keep warm while you cook the rest of the ingredients. With the rendered bacon fat in the baking sheet, use a brush to wipe each side of the sweet potatoes with a little bit of the bacon fat then place on the wire rack. Sprinkle a little bit of salt on top of each sweet potato round. Place in oven to bake for 25-30 minutes, flipping the sweet potatoes half way through to cook evenly on both sides.
- While the sweet potatoes cook, place a large cast iron skillet over medium heat. Add two tablespoons ghee to the pan to melt. Pat scallops completely dry then sprinkle each one with a bit of salt. Once skillet is very hot, place scallops in the pan (making sure not to crowd the pan – you will have to do this in 2-3 batches) to cook for 2-3 minutes per side, until golden brown on each side. Repeat until all scallops are cooked.
- Once everything is done cooking, create the stackers: grab a sweet potato round, put a small dot of hot sauce on it, place 2 small pieces of bacon on top (2 thirds from when you cut the pieces up earlier), then the scallop, along with another dot of hot sauce then place a wooden toothpick through it. Repeat with all until all ingredients are used up. Lastly sprinkle black pepper and green onions on top of all the stackers then serve up!*
*If you are not serving immediately, store in fridge then preheat oven to 400 degrees F to cook for about 10-15 minutes, until all is heated through!
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Oh, Hi! I’m Juli.
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