This weed infused bacon scallops dinner is one of Fordee’s most indulgent recipes — sea scallops wrapped in pre-cooked bacon, seared in ghee, and basted with a coconut sugar cannabutter garlic sauce in the last two minutes of cooking. The result? “This is almost sexual.” Here’s exactly how to make it.
Ingredients for Weed Infused Bacon Scallops Dinner
- Sea scallops (5–6 large) — sea scallops, not bay scallops
- Bacon (pre-cooked, pliable — 1 strip per scallop)
- 2 tbsp (60g) cannabutter or regular butter, melted
- 1 garlic clove, minced
- 2 tbsp coconut sugar (or brown sugar)
- Pinch of fresh cracked pepper
- Pinch of salt
- Ghee or clarified butter for the pan
- Parsley and lemon wedge to serve
- Skewers
Sea Scallops vs Bay Scallops Cooking: Why Size Matters
When making sea scallops vs bay scallops cooking, always choose sea scallops for this recipe. Bay scallops are too small to wrap with bacon — they’re tiny and won’t hold the skewer properly. Sea scallops are larger, more forgiving to cook (harder to overcook), and deliver a better sear. They’re also more visually impressive on the plate. Don’t try to substitute bay scallops here.
5 Steps for Bacon Wrapped Scallops Infused Butter
The key to these bacon wrapped scallops infused butter is technique: pre-cook the bacon, use ghee in the pan, don’t move the scallops while they sear, and add the baste only in the last 2 minutes to protect the THC from excessive heat.
- Step 1: Pre-cook the bacon. Cook bacon until pliable but not crispy — it needs to bend around the scallop without snapping. Thick-cut butcher bacon tastes great but makes skewering harder; regular bacon is actually easier to work with for wrapping.
- Step 2: Make the coconut sugar garlic butter baste. Mix 2 tbsp melted cannabutter (or regular butter) + 1 minced garlic clove + 2 tbsp coconut sugar + cracked pepper + salt. Set aside.
- Step 3: Prep the scallops and skewer. Remove the side muscle (abductor muscle — the small tough piece on the side of the scallop) if present. Wrap one bacon strip around each scallop and push the skewer through both ends of the bacon so it stays secure during cooking.
- Step 4: Sear in ghee. Heat ghee (or clarified butter — high smoke point, won’t burn) in a pan over medium-low heat. Place scallops in pan and don’t move them for 3–4 minutes per side. They need to sear to release from the pan without tearing.
- Step 5: Baste and finish. In the last 2 minutes of cooking, brush the coconut sugar garlic butter baste over the scallops. Adding it at the end minimizes heat exposure to the THC. Flip and lightly baste the other side. Cook until internal temperature reaches 130°F.
How to Cook Scallops to 130 Degrees: The Temperature Guide
Knowing how to cook scallops to 130 degrees is the difference between perfect and rubbery. Use an instant-read thermometer inserted into the center of the scallop — at 130°F they’re just cooked through, still tender and juicy. Don’t go above 140°F or they turn tough and chewy. Since the bacon is pre-cooked, you only need to worry about the scallop temperature. Check at the 4-minute mark after flipping — they move fast toward the end.
Plating and Serving Tips
Once your weed infused bacon scallops dinner is plated, add a few parsley leaves and one or two lemon wedges. Squeeze fresh lemon over the scallops right before eating. The acidity cuts through the richness of the bacon and butter perfectly. Pro tip: put out a slice of crusty bread to soak up the leftover infused butter from the pan — it’s too good to waste.
Frequently Asked Questions
Can I use regular butter instead of cannabutter?
Yes — if you don’t want this infused, just use regular melted butter in the baste. The recipe works exactly the same way. You can also use a mix (half cannabutter, half regular) to control the dosage per scallop. Just don’t use unclarified regular butter in the pan for searing — it has a low smoke point and will burn. Use ghee or clarified butter for searing.
Does cooking infused butter destroy the THC?
High heat for extended periods degrades THC. That’s why this recipe adds the baste in the last 2 minutes of cooking rather than at the start. The baste heats briefly on the surface of the scallop, not in a hot pan directly, so most of the THC survives. Avoid adding it at the beginning of cooking or leaving it over direct high heat.
What is the side muscle on a scallop?
The side muscle (also called the abductor muscle) is a small, tough strip that runs along the side of some scallops. It’s edible but tougher and chewier than the main scallop meat. Just peel it off with your fingers before cooking — it comes off easily. Not all scallops have it visible, but check each one before wrapping.
References
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🛒 Ghee – https://amzn.to/3vBW4dD
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