Grilled Scallops with Peas and Lamb Bacon

Whether for Christmas Dinner or a New Year's celebration, Grilled Scallops with Peas and Lamb Bacon brings a refined yet welcoming feel to the table. Holiday menus often balance tradition with something unexpected, and this dish fits that role with ease. Sweet scallops meet smoky richness, while bright peas add contrast that keeps every bite lively. Served as a starter or a light main, this recipe feels special without feeling formal, making it well-suited for gatherings that stretch long into the evening.

Seafood has a natural way of setting a celebratory tone, especially during winter holidays when meals tend to run heavier. Scallops cook quickly over steady heat, keeping the flavor clean and focused. Lamb bacon adds depth and savory warmth, offering a seasonal twist that feels right for colder nights. Paired together, the combination delivers balance—rich yet fresh, indulgent yet controlled.

Outdoor cooking still plays a role during the holidays, even as temperatures dip. A TrueFlame grill provides the steady control needed for delicate proteins like scallops, letting texture stay tender while color develops evenly. That level of consistency helps hosts stay present with guests instead of hovering over the grates. As a result, the grill becomes part of the celebration rather than a distraction from it.

This recipe reflects a thoughtful approach to holiday cooking—one that values flavor, timing, and shared moments. It works just as well for an intimate Christmas dinner as it does for ringing in the New Year with friends gathered around the fire.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, across social platforms and explore his award-winning rubs and cookbook available at BigSwedeBBQ.com. His approach blends global influence with outdoor cooking traditions that feel right at home on a TrueFlame grill.

Serves 2-3

Grilled Scallops with Peas and Lamb Bacon Ingredients

• ​3 Tbs Olive Oil
• 3 oz Lamb Bacon
• 1 Large Onion
• ​1 Garlic Clove
• ​Lemon
• ​1 cup Dry wine
• ​1 Lb Frozen Peas
• ​10 Sea Scallops
• 2 Tsp Chopped Mint
• Salt

Grilled Scallops with Peas and Lamb Bacon Directions

1. Cut the bacon into 1/4-inch cubes, and chop the onion. If the Lamb Bacon or Ham is extremely fatty, cut out areas with only fat - you want high marbled meat but not fat chunks for the dish. Heat 2 Tbs oil in a large, deep skillet over medium heat.
2. Add the lamb bacon and cook until brown, probably 4-5 minutes. Stir occasionally to prevent burning. Transfer to a dish. Add the onions to the skillet and cook until tender, about 2 minutes. Scrape up all the brown bits from the lamb bacon as well—they have a great flavor. Finally, add the garlic and cook for another 15-30 seconds.
3. Add the wine and bring it to a simmer. Notice how high the wine level goes in the skillet, and simmer until reduced by half. Add the peas and lamb bacon and continue to simmer until the peas are heated through. It shouldn't take more than a couple of minutes. Salt about 1/2 tsp, and taste. Add more if needed. Keep warm over low heat.
4. Pat the scallops dry and season them with some salt. You can now either sear the scallops in a sauté pan or grill them. If you sauté them, add 2 Tbs oil to a skillet until very hot. Add scallops to the pan and sear until deeply browned - 1 to 2 minutes per side. If you decide to grill them, carefully put them on a bamboo skewer that has been soaked in water for two hours. Use wide skewers, so the scallops will not spin around when you flip the skewers on the grill. Make sure the grill is hot and the grates are clean. Brush the grill grates with oil. Then grill the scallops for about 2-3 minutes per side. Don't overcook them - it will make them tough.
5. Fold the mint into the warm peas and divide among the plates. Place the scallops on top. Garnish with mint sprigs and zest some lemon directly on top. Serve immediately.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com