Bacon-Wrapped Scallops

In the past few years I have raved about a wonderful product made from Hungarian red bell peppers called Paprika Creme. I have also complained about not being able to find this product online. It’s typically a hit-and-miss situation on Amazon.

Then lo and behold, I experienced a Christmas miracle of the culinary kind. I was contacted in early December by a representative of Univer, the brand of paprika creme that I was originally introduced to by my Hungarian girlfriend!

His name is Gabriel Bicking, and he’s Univer’s technology director. Not only that, but he oversees a website called – For the Love of Paprika where all of the Univer products can be purchased! Univer sells much more than paprika creme.

His email to me was kind, because he knew that it had been challenging for me to find this fabulous paprika product. So not only did I discover the website thanks to him, I was sent four products.

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There is also a bblog, where Mr. Bicking shared my most recent paprika creme-related post, paprika-smothered pork tenderloin, plus you can sign up to receive free recipes utilizing the Univer products.

For purchase, there’s an ebook entitled “For the Love of Paprika” by John Czingula, which is in PDF format. It’s 239 pages, and includes everything from appetizers to meat to sauces, incorporating Hungarian paprika.

I was quite intrigued by the cookbook, and decided to use paprika creme in bacon-wrapped scallops – a recipe that just jumped out at me. It sounded so delicious!

FTLOP-Sidebar-Book-Buy

Bacon-Wrapped Scallops with Paprika Creme
Recipe from “For the Love of Paprika”

16 scallops
2 tablespoons unsalted butter
8 slices bacon, sliced in half crosswise
Univer Red Gold paprika creme, mild, about 2 tablespoons

First rinse the scallops and drain them in a colander.

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Then place them on paper towels to dry completely.

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Heat the butter in a large skillet over high heat. It’s okay if the butter browns, but if it burns, turn down the heat slightly.

Add about four scallops at a time, and brown them on one side for about 3 minutes.

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The timing of course depends on the size of the scallops.

Turn them over and brown the other side.

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Remove them to a plate and continue browning the scallops.

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If the scallops are too greasy, you can always place them on paper towels to dry.

Cook the 16 slices of bacon until slightly browned, yet still pliable. Remove to paper towels to drain.

Place some paprika creme in a small bowl. I chose the “delikat,” or mild paprika creme. Use a small brush to coat one side of the scallops generously.

While the bacon is still warm, place a piece on a cutting board and place a scallop on top, with the paprika creme on the top. Cover the scallop with both ends of the bacon and use a toothpick to secure the scallop in place. You can always use two at first; once the bacon has “molded” to the scallop you can remove the second toothpick.

Continue until all 16 scallops have been wrapped.

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Serve immediately.

The combination of the bacon and paprika creme is incredible, but adding the sweet scallop to the mix puts this appetizer over the top!

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And so I continue to rave about paprika creme. And now I have a source for it! Plus, I can’t wait to try the other Univer products.

Univer suggests using paprika creme in the following:
• Add a spicy boost to stews, soups
• Glaze a sizzling steak or chop
• Mix into ground meats
• Add to marinades
• Sauté onions and vegetables
• Create wonderful dips
• Mix into salsa
• Add to ranch dressing
• Lightly brush onto hot grilled pineapple
• Add to oil or butter when sautéing any vegetable
• Glaze sizzling meats
• Create delicious dips
• Mix into ground meats
• Lightly toss with cooked pasta before dressing with sauce
• Add a little to boiling water when cooking hot dogs
• Stir into hot fluffy rice, or add to water when preparing
• Add a little to scrambled eggs

By Published On: December 28th, 201535 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

35 Comments

  1. spiceinthecity December 28, 2015 at 7:28 AM - Reply

    Bacon, Scallops and Paprika: sounds like the perfect combination!! Love these little bites, so perfect for entertaining!

  2. Karen December 28, 2015 at 8:46 AM - Reply

    When we lived in New England, bacon wrapped scallops were a very popular appetizer but adding paprika creme takes them to a new level.

    • chef mimi December 28, 2015 at 8:52 AM - Reply

      Definitely! It adds a whole different dimension!

      • Karen January 6, 2016 at 8:30 AM

        Just wanted to stop in and wish you all the best in this new year.

      • chef mimi January 6, 2016 at 9:13 AM

        Thank you!

  3. anotherfoodieblogger December 28, 2015 at 11:32 AM - Reply

    What a great Christmas present! I would eat this entire plate up in one sitting, they look so mouth watering!

    • chef mimi December 28, 2015 at 2:03 PM - Reply

      I kind of did. Should have made more!

  4. Ginger December 28, 2015 at 1:21 PM - Reply

    They look adorable! And although the labels are in German, I’ve never heard of the product before. What a shame, going by what you’ve made with it I wonder where I spent all my life …

    • chef mimi December 28, 2015 at 2:03 PM - Reply

      That’s why it helps to have friends of different nationalities! I only got turned on to this stuff about 3 years ago.

      • Ginger December 28, 2015 at 2:37 PM

        How luck you are! I’ll definitely have to look it up :-)

  5. Our Growing Paynes December 29, 2015 at 10:01 AM - Reply

    Love this twist on this starter. It’s dangerous to put this in front of me. I probably wouldn’t share very well! :)

  6. SweetRevelations December 29, 2015 at 6:49 PM - Reply

    Oh my gosh this sounds so good. I love scallops! I agree with the commenter above, I would probably eat it all! Happy New Year!

    • chef mimi December 30, 2015 at 8:34 PM - Reply

      I kind of ate a lot of them, but my husband doesn’t love scallops. So I had to keep testing them, right?!!

  7. Jeff the Chef December 29, 2015 at 7:38 PM - Reply

    I love bacon-wrapped scallops! I serve them with very simple pasta dishes. Mmm. Just looking at these pictures is making me hungry!

    • chef mimi December 31, 2015 at 7:28 AM - Reply

      I’ll take that as a compliment! Try the paprika Creme if you can find some.

  8. Michelle January 1, 2016 at 8:50 AM - Reply

    A Christmas miracle indeed!

  9. sallybr January 3, 2016 at 10:08 AM - Reply

    What a cool post, Mimi! And getting those four products from his company, I am sure you had a huge smile when you opened the package! Very VERY nice!

    loved the combination of scallops with the paprika cream….

    Hope your 2016 is going well!

    • chef mimi January 3, 2016 at 10:27 AM - Reply

      Thank you! I seriously don’t know how you work so much yet post so often!!! I hope to start posting more, but that beautiful grandbaby of mine has a higher priority!!! Happy New year!

  10. love in the kitchen January 3, 2016 at 8:46 PM - Reply

    Mimi – your scallops look divine and they made my mouth water. Gorgeous. And lucky you getting the culinary treats in the mail. All the very very best for 2016!

  11. chillijoncarne January 4, 2016 at 5:09 PM - Reply

    These look superb, great for little canapés to impress some of my guests. Thanks for sharing and all the best for 2016.

    • chef mimi January 4, 2016 at 9:34 PM - Reply

      Perfect! Love the name of your blog! Happy New Year.

  12. Stephanie Leduc January 4, 2016 at 9:51 PM - Reply

    Oh, how yummy! Never even thought this could be a combination that would work, but I am not opposed to this!

    • chef mimi January 4, 2016 at 9:58 PM - Reply

      If you could taste the paprika Creme, you would totally get it!!! Just imagine puréed roasted red bell peppers (although Hungarian peppers!).

  13. Eva Taylor January 5, 2016 at 3:55 PM - Reply

    What a lovely combo, we make bacon wrapped scallops but I’ve never thought to add the paprika paste to it. We have a couple of delis that carry Hungarian products and I usually get the Piros Arany which is also a Unilever product. It’s a tube of paprika paste and I use it to flavour a multitude of things, I love both the csipós (hot) and the csemege (mild), they are a staple in my kitchen. It’s also nice to see that it is certified as Hungarian grown, apparently there is counterfeit paprika (like the Italians with the olive oil). Whenever my family comes to visit (or I visit family) they always give am a lot of the csipos (hot) which I don’t use all that much because it is so spicy, so I usually have two tubes of csipós and I run out of the csemege!
    I often make a goat cheese spread with the Piros Arany Paprika (it resembles korozot), sometimes with chopped green onions or even garlic. Always a sprinkle of authentic Hungarian Paprika on top. My Csirke Paprikás is a favourite among family and friends because I add Priros Arany!

    • chef mimi January 5, 2016 at 3:57 PM - Reply

      This is so interesting! Today I’m making short ribs and using some of my paprika Creme! I just love it!

  14. PaprikaRocks! (@PaprikaRocks) January 6, 2016 at 2:03 PM - Reply

    We love reading these comments and seeing all of the awesome Chef Mimi makes with Univer products and paprika creams. Keep it coming and we’ll keep our forks ready! -Gabriel

  15. hotlyspiced January 12, 2016 at 3:17 PM - Reply

    Hi Mimi, I thought I’d let you know that when you comment on my blog, I click on the link provided to bring me to your blog. However, the URL isn’t correct and I have to look up your blog via google. I just thought I’d let you know in case you were not aware there’s an issue. I do love the look of this appetiser and I’d love to try a jar of that paprika cream. Scallops and bacon work so well together xx

  16. hotlyspiced January 12, 2016 at 3:17 PM - Reply

    I can fix the problem by subscribing – I’ll do that now! xx

    • chef mimi January 17, 2016 at 8:55 AM - Reply

      Thank you Charlie! I just caught this comment of yours. I have trouble on some people’s comment area, even when I am subscribed. Just not a perfect system!

  17. Agness of Run Agness Run February 15, 2017 at 7:43 PM - Reply

    Love your version of preparing bacon, Mimi! I am definitely trying this for the weekend!

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