Love bacon-wrapped scallops? Try DULSE-wrapped scallops! 

The “bacon” of the sea, dulse is meaty and smoky—making it an unbelievably delicious wrap for those scrumptious bivalve mollusks. 

Like all edible seaweed, dulse provides a wealth of fiber and protein, along with vitamins, trace minerals, healthy fatty acids, and antioxidants. 

Resembling a leafy, red lettuce that grows wild on the northern Atlantic and Pacific coasts, it’s typically harvested during low tide from early summer to early fall. 

Unless you know someone who harvests wild dulse (lucky you, if you do!), you likely won’t be able to buy it fresh—once harvested, it’s normally dried immediately for maximum freshness before it’s packaged. 

Thankfully, there are great companies like Ocean’s Balance that make it easy to keep a staple like dulse in your Sea Pantry! 


  • 8 large sea scallops (1 pound)
  • Kosher salt
  • Black pepper, freshly ground 
  • 8 pieces of dulse seaweed, rehydrated in warm water for 10 minutes or until pliable
  • 2 tablespoons unsalted butter, melted


Preheat the oven to 425°F. Set a rack in a rimmed baking sheet.

Season the scallops with salt and pepper and wrap each in the dulse seaweed, securing it with a toothpick. 

Transfer to the prepared baking sheet and drizzle with the butter. 

Roast for 18 to 20 minutes, until the seaweed and scallops are cooked through. Serve warm and enjoy! 

Got some leftover scallops or dulse? Try these Glazed Scallops with Cumin Butter Leaf Salad or Dulse Seaweed Chocolate Bouchons