Kosher Turkey Bacon Wrapped Scallops (Kosher Alternative)

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I’ll be honest, when I first started cooking kosher, I thought I’d never find a good substitute for those fancy bacon-wrapped scallops you see at fancy restaurants. Traditional scallops are shellfish, which means they’re off the table for kosher kitchens. But here’s what I discovered: you can create something equally elegant and delicious using kosher ingredients that’ll fool anyone at your dinner party.

This recipe uses tender pieces of firm white fish (like halibut or cod) wrapped in crispy turkey bacon. The fish provides that same delicate, sweet flavor profile you’re looking for, while the turkey bacon delivers all the smoky, salty goodness. I’ve served these at Shabbat dinners and holiday gatherings, and guests always ask for the recipe. The key is choosing the right fish and getting that turkey bacon perfectly crispy.

Making Turkey Bacon Extra Crispy

What makes this version work so well is the preparation technique. I partially cook the turkey bacon first, because it needs more time than regular bacon to get crispy. Then I wrap it around seasoned fish pieces and finish everything together in the oven. This prevents the fish from overcooking while ensuring the bacon gets properly rendered. A quick broil at the end gives you those beautiful caramelized edges.

Perfect Fish Alternatives to Scallops

These work perfectly as an appetizer for holidays or special occasions. I like to serve them with a simple lemon aioli or herb oil for dipping. They’re also fantastic as part of a larger spread alongside roasted vegetables and rice pilaf. The best part? They look incredibly sophisticated but come together in about 30 minutes.

Kosher Turkey Bacon Wrapped Scallops (Kosher Alternative) - American recipe
I'll be honest, when I first started cooking kosher, I thought I'd never find a good substitute for those fancy bacon-wrapped scallops you see at fancy restaurants. Traditional scallops are shellfish, which means they're off the table for kosher kitchens. But here's what I discovered: you can create something equally elegant and delicious using kosher ingredients that'll fool anyone at your dinner party. This recipe uses tender pieces of firm white fish (like halibut or cod) wrapped in crispy turkey bacon. The fish provides that same delicate, sweet flavor profile you're looking for, while the turkey bacon delivers all the smoky, salty goodness. I've served these at Shabbat dinners and holiday gatherings, and guests always ask for the recipe. The key is choosing the right fish and getting that turkey bacon perfectly crispy. What makes this version work so well is the preparation technique. I partially cook the turkey bacon first, because it needs more time than regular bacon to get crispy. Then I wrap it around seasoned fish pieces and finish everything together in the oven. This prevents the fish from overcooking while ensuring the bacon gets properly rendered. A quick broil at the end gives you those beautiful caramelized edges. These work perfectly as an appetizer for holidays or special occasions. I like to serve them with a simple lemon aioli or herb oil for dipping. They're also fantastic as part of a larger spread alongside roasted vegetables and rice pilaf. The best part? They look incredibly sophisticated but come together in about 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs firm white fish fillets halibut, cod, or sea bass, cut into 1.5-inch pieces
  • 12 slices turkey bacon thin cut preferred
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp kosher salt
  • 2 tbsp fresh lemon juice
  • 24 pieces wooden toothpicks soaked in water for 30 minutes

Method
 

  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. Pat fish pieces completely dry with paper towels. In a bowl, toss fish with olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Let marinate for 10 minutes.
  3. Place turkey bacon slices on the prepared baking sheet and bake for 5-6 minutes until they start to render fat but are still pliable. Remove and let cool slightly.
  4. Wrap each piece of seasoned fish with one slice of partially cooked turkey bacon, securing with a soaked toothpick.
  5. Arrange wrapped fish pieces on the same baking sheet, seam side down. Bake for 8-10 minutes until fish is cooked through and flakes easily.
  6. Switch oven to broil and broil for 1-2 minutes until turkey bacon is crispy and golden. Watch carefully to prevent burning.
  7. Let rest for 2 minutes before serving. Remove toothpicks if desired or leave them for easy handling.

Notes

Choose fish that's at least 1 inch thick for best results. These can be assembled up to 4 hours ahead and refrigerated, then baked just before serving. Serve immediately while the bacon is still crispy. For extra flavor, brush with honey during the last minute of broiling.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 180
% Daily Value*
Total Fat 8g 10%
Saturated Fat 2.5g 13%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 0g
Protein 24g 48%
*Percent Daily Values are based on a 2,000 calorie diet.
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