Bacon Wrapped Scallops Recipe: If you’re on the hunt for a show-stopping appetizer that’s easy to make, packed with flavor, and looks like a five-star dish — you’re in the right place. Bacon wrapped scallops hit all the right notes: salty, sweet, tender, and crispy. Whether you’re hosting a dinner party, planning a holiday spread, or just treating yourself on a cozy night in, this recipe is a guaranteed crowd-pleaser.
Why This Appetizer Steals the Show
Bacon wrapped scallops might sound fancy — and they definitely look the part — but they’re surprisingly simple to pull off. They’re that perfect bite: the crispiness of bacon meeting the delicate sweetness of perfectly seared scallops. It’s a combination of textures and flavors that makes people say, “Whoa, you made this yourself?”
Not only are they delicious, but they also work as an appetizer, entrée, or even as part of a tapas-style dinner. Plus, scallops are protein-packed, low in calories, and naturally gluten-free — making this dish as healthy as it is indulgent (especially if you air-fry or bake instead of pan-fry).
And let’s be honest — everything tastes better wrapped in bacon.
When to Serve Bacon Wrapped Scallops
You can serve bacon wrapped scallops at:
- Holiday dinners (Christmas, Thanksgiving, New Year’s Eve)
- Romantic date nights
- Cocktail parties
- Summer BBQs
- Sunday brunches
- Wedding and baby showers
They’re elegant enough to impress, but simple enough for weeknight indulgence.
Ingredients You’ll Need
Main Ingredients
Let’s keep it simple. Here are the essentials you’ll need for classic bacon wrapped scallops:
| Ingredient | Amount | Notes |
|---|---|---|
| Large sea scallops | 1 to 1.5 lbs | Look for “dry” scallops (more on that soon) |
| Bacon | 12–16 strips | Thin-cut works best for wrapping |
| Salt and black pepper | To taste | Keep it minimal to let scallops shine |
| Garlic powder (optional) | ½ tsp | Adds depth to seasoning |
| Olive oil or butter | 1 tbsp | For searing or brushing |
| Lemon wedges | For serving | Adds brightness |
| Toothpicks | As needed | Soak in water to prevent burning |
Optional Add-Ons and Garnishes
- Fresh herbs (parsley, thyme, or chives)
- Maple syrup or brown sugar for a sweet glaze
- Red pepper flakes for a spicy kick
- Paprika or smoked paprika for a smoky layer
Tools & Kitchen Equipment Required
You don’t need any fancy kitchen gear, just the basics:
- Sharp knife and cutting board
- Paper towels
- Cast iron skillet, frying pan, or baking sheet
- Aluminum foil or parchment paper (for oven)
- Tongs
- Small bowl for seasoning
Optional:
- Air fryer
- Basting brush (for glazing)
- Food thermometer (for checking doneness)
Preparing Your Ingredients
Selecting the Best Scallops
Here’s the deal: the quality of your scallops makes or breaks this recipe.
Go for “dry” scallops, not “wet.” Dry scallops are untreated, meaning they don’t have that milky liquid some frozen scallops come in. Wet scallops are soaked in a preservative solution (STP), which makes them hold excess water — and that’s bad news for searing.
Look for:
- Fresh or flash-frozen sea scallops (avoid bay scallops — they’re too small)
- Firm texture
- Creamy beige or pinkish hue (not too white)
Pro Tip: If you have frozen scallops, thaw them in the fridge overnight, and then pat them completely dry with paper towels before cooking.
Choosing the Right Bacon
Bacon selection matters. Go for thin-cut bacon so it crisps up quickly without overcooking the scallops. Thick-cut bacon takes longer to cook and often ends up chewy while the scallops get rubbery.
Choose from:
- Classic pork bacon
- Applewood smoked bacon (for extra flavor)
- Turkey bacon (if you’re watching fat content)
You can partially cook the bacon first to ensure it gets crispy without overcooking the scallops.
Prepping Your Ingredients
Here’s a simple prep workflow:
- Scallops – Rinse lightly, pat dry with paper towels, remove the side muscle if attached.
- Bacon – Cut strips in half if they’re too long. You want them to just wrap around once.
- Toothpicks – Soak in warm water for 15–20 minutes to prevent burning in the oven or air fryer.
Now you’re ready to cook!
Step-by-Step Guide to Making Bacon Wrapped Scallops
Step 1: Preheat and Prep
Start by setting your oven (or air fryer) to 400°F (200°C). This is the perfect temperature to cook the bacon evenly while keeping the scallops juicy.
If you’re baking, line a baking sheet with parchment paper or aluminum foil. You can also set a wire rack over the sheet to let the bacon fat drip off, which makes the bacon crisper.
Have everything ready and nearby. This dish moves fast once it’s cooking, so being prepared makes it a breeze.
Step 2: Seasoning the Scallops
This is where restraint pays off. You don’t need a ton of seasoning — scallops are naturally sweet and delicious.
In a bowl, toss your dried scallops with:
- A light drizzle of olive oil
- Salt and freshly cracked black pepper
- Optional: a pinch of garlic powder or paprika
Let them sit for a few minutes to absorb the flavors.
Step 3: Wrapping Scallops with Bacon
Here’s where the magic begins.
Take a slice of your prepared bacon and carefully wrap it around each seasoned scallop. The goal is to wrap it snugly — but not so tight that it squishes the scallop. If your bacon slices are long, cut them in half so they make just one full loop around the scallop.
Once wrapped, secure each bacon slice with a toothpick. Push it straight through the scallop to hold the bacon in place. If you’re feeling fancy, you can thread two scallops onto one skewer for easier turning on the grill or pan.
Tip: If you’re using thick-cut bacon (not recommended), it’s a good idea to partially cook it before wrapping. You can microwave it for 2–3 minutes between paper towels or fry it for a minute per side. Just don’t let it crisp, or it won’t wrap nicely.
Make sure all scallops are prepped before moving on to cooking — trust me, you’ll thank yourself later.
Step 4: Securing with Toothpicks
Toothpicks are more than a garnish holder here—they’re a structural hero.
Here’s how to secure scallops like a pro:
- Soaked wooden toothpicks are best (less likely to burn in the oven or grill)
- Insert them horizontally through the bacon seam and into the center of the scallop
- Make sure the scallop stands upright with bacon firmly in place
Once they’re all wrapped and pinned, you’re ready to cook these bad boys up.
Cooking Methods Explained
Oven-Baked Bacon Wrapped Scallops
This is the most hands-off method and ideal for parties.
Instructions:
- Preheat oven to 400°F (200°C)
- Place scallops on a parchment-lined baking sheet or wire rack
- Bake for 15–18 minutes, flipping once halfway through
- Broil for 1–2 minutes at the end to crisp up the bacon (optional)
Why we love it: Even cooking, no babysitting, and a nice crispy finish. Just keep an eye on them toward the end to avoid overcooking.
Pan-Searing for Extra Crisp
Want that irresistible crust? Pan-searing is your best bet.
Instructions:
- Heat a skillet over medium-high heat and add a bit of oil or butter
- Place scallops in the pan, bacon seam side down
- Sear for 2–3 minutes per side until the bacon is golden and the scallop is opaque
- Optionally finish in the oven for 5–7 minutes if the bacon needs more time
Why we love it: That crispy bacon caramelization hits different. It’s quicker, too.
Air Fryer Method for a Healthier Take
Yes, you can air fry bacon wrapped scallops — and it works beautifully!
Instructions:
- Preheat air fryer to 400°F (200°C)
- Place scallops in a single layer in the basket
- Air fry for 10–12 minutes, turning halfway through
- Check that scallops are opaque and bacon is crisp
Why we love it: Less oil, quicker cook time, and foolproof results.
Perfect Timing and Doneness
How Long to Cook Scallops
Cooking time varies based on the method, but here’s a rough guide:
| Cooking Method | Time | Notes |
|---|---|---|
| Oven | 15–18 minutes | Flip once, broil at end if needed |
| Skillet | 6–7 minutes total | High heat, finish in oven if needed |
| Air Fryer | 10–12 minutes | Turn halfway through |
Remember: scallops cook FAST. The trick is balancing that quick cook time with bacon’s longer crisping time. Pre-cooking bacon a little bit helps even that out.
Visual and Texture Cues for Perfection
Here’s how to tell if your scallops are done:
- Color: They should turn opaque white (no translucent centers)
- Texture: Slightly firm but springy when pressed — not rubbery
- Bacon: Crisp and golden, but not burnt
Avoid overcooking at all costs — overdone scallops become tough and chewy, and there’s no saving them once that happens.
Serving Suggestions
Dipping Sauces that Pair Perfectly
Sure, they’re great on their own. But a killer sauce takes them to the next level.
Try these options:
- Garlic butter – Classic and luxurious
- Honey mustard – Tangy and sweet
- Spicy aioli – Mayo, garlic, lemon juice, and sriracha
- Maple glaze – Perfect if you went for sweet bacon
- Balsamic reduction – Adds acidity and balance
Serve sauces in small ramekins or drizzle lightly on the plate.
Side Dishes to Complement the Dish
Looking to turn these scallops into a full meal? Pair with:
- Garlic mashed potatoes
- Creamed spinach or roasted asparagus
- Buttered rice or risotto
- Fresh salad with citrus vinaigrette
- Grilled corn or roasted carrots
Keep sides light — let the scallops shine.
Presentation Tips for a Fancy Look
You eat with your eyes first, right?
Dress them up with:
- A sprinkle of fresh parsley or chives
- Lemon wedges on the side
- Microgreens for garnish
- Serving on a small slate board or white platter
Arrange them neatly in a circle, on skewers, or even stacked vertically with fancy toothpicks for a cocktail party vibe.
Common Mistakes to Avoid
Overcooking the Scallops
This is mistake #1 and it happens a lot. Scallops are naturally delicate and can go from perfectly cooked to rubbery in just a minute or two.
How to avoid it:
- Stick to the cooking times suggested for your method.
- Watch them closely in the last few minutes — they’re done as soon as they turn opaque and firm up.
- Don’t rely solely on a timer. Use your eyes and fingers — gently press a scallop and if it bounces back slightly, it’s ready.
Pro Tip: If you’re not sure, cut one open. The center should be moist and white, not translucent or overly dry.
Undercooked Bacon
This happens when you cook the scallops just right… but your bacon ends up soft and chewy.
How to avoid it:
- Use thin-cut bacon — it cooks quicker.
- Pre-cook the bacon slightly before wrapping, but don’t crisp it.
- Use a wire rack or broil at the end for extra crispiness.
Balancing the cook time between bacon and scallops is the trickiest part of this dish, but once you master it, it’s smooth sailing.
Not Drying Scallops Properly
Moisture is the enemy of a good sear.
Wet scallops will steam instead of sear, and they’ll never get that lovely golden crust.
How to fix it:
- Pat scallops dry with multiple layers of paper towels.
- Let them air out on a plate for 10–15 minutes before seasoning.
- If using frozen scallops, thaw them completely and drain off excess liquid.
Bonus Tip: Always use “dry scallops” (not the chemically treated “wet” ones). Ask your fishmonger or check the packaging.
Nutritional Information
Calories and Macronutrients
Bacon wrapped scallops are indulgent, but also surprisingly nutritious — especially if baked or air-fried.
Here’s a rough breakdown per serving (3 pieces):
| Nutrient | Amount |
|---|---|
| Calories | 200–250 kcal |
| Protein | 18–22g |
| Fat | 10–14g |
| Carbs | <2g |
| Sugar | 0–1g |
Scallops are a great source of lean protein, magnesium, potassium, and vitamin B12. They’re also low in fat and carbs.
Bacon, on the other hand, brings flavor and fat. But you can opt for leaner or nitrate-free versions to lighten things up.
Health Benefits of Scallops
Let’s break the seafood stigma — scallops are actually really good for you.
Benefits include:
- High in protein: Builds muscle, keeps you full
- Low calorie and low fat: Ideal for weight watchers
- Rich in omega-3 fatty acids: Supports brain and heart health
- Packed with minerals: Like selenium, zinc, and phosphorus
So, yes — bacon wrapped scallops may sound indulgent, but they can absolutely fit into a balanced diet. Especially when you skip deep-frying or heavy glazes.
Storing and Reheating Tips
How to Store Leftovers
Made a big batch? No problem.
Let the scallops cool to room temp, then store them in an airtight container in the fridge. They’ll keep well for up to 3 days.
Important: Don’t leave them sitting out for more than 2 hours — seafood is sensitive and can spoil quickly.
Best Ways to Reheat Without Drying Out
Scallops are tricky to reheat because they dry out fast. But if you do it gently, they can still taste great the next day.
Reheating methods:
- Oven: Preheat to 300°F, place scallops in a covered dish with a splash of water or broth. Heat for 10 minutes.
- Skillet: Use low heat, cover with a lid, and add a bit of butter or water to retain moisture.
- Air Fryer: Heat at 350°F for 3–5 minutes (watch closely).
Avoid the microwave if possible — it makes scallops rubbery in seconds.
Making It Ahead of Time
Prepping the Night Before
Want to get ahead before your party?
You can prep everything up to the point of cooking:
- Wrap the scallops in bacon.
- Secure with toothpicks.
- Place in a sealed container in the fridge (single layer preferred).
- Cook within 24 hours for best results.
When you’re ready, just season and cook them straight from the fridge (add 1–2 minutes to the cook time if they’re still chilled).
Freezing and Reheating Guide
Yes, you can freeze bacon wrapped scallops — uncooked.
To freeze:
- Wrap and assemble as usual.
- Arrange in a single layer on a baking sheet and flash freeze (1–2 hours).
- Transfer to a freezer-safe bag or container.
They’ll keep for up to 2 months.
To cook from frozen:
- Bake at 425°F for 20–22 minutes, flipping halfway.
- Check that scallops are fully cooked before serving.
It’s a perfect make-ahead appetizer for holidays or busy weeks.
Variations to Try
Bacon Wrapped Scallops with Jalapeños
Add a thin slice of jalapeño between the scallop and bacon for a spicy twist. It gives a zesty kick that balances the richness of bacon.
Optional: add a drizzle of honey or maple syrup to contrast the heat.
Maple Glazed Bacon Wrapped Scallops
This sweet-and-savory combo is always a hit.
Brush scallops with a mixture of:
- 2 tbsp maple syrup
- 1 tsp soy sauce
- Pinch of cayenne or black pepper
Glaze halfway through cooking and again right before serving.
Asian-Inspired Soy Ginger Twist
Marinate scallops in a mix of:
- 1 tbsp soy sauce
- 1 tsp sesame oil
- ½ tsp grated ginger
- Dash of rice vinegar
Wrap and cook as usual, then garnish with sesame seeds and chopped scallions.
Wine and Drink Pairings
Best Wines to Serve With Scallops
Scallops are naturally sweet and pair best with crisp, refreshing wines.
Top picks:
- Sauvignon Blanc
- Pinot Grigio
- Chardonnay (unoaked)
- Champagne or sparkling wine
For bacon’s smoky note, try a light red like Pinot Noir or a rosé.
Non-Alcoholic Pairing Ideas
Skip the booze? No problem.
Try:
- Citrus-infused sparkling water
- Ginger beer
- Lemonade with mint
- Cucumber tonic
These options cleanse the palate and complement the richness without overpowering.
FAQs about Bacon Wrapped Scallops Recipe
Can I use turkey bacon instead?
Yes! Just be aware that turkey bacon is leaner and may need less time to crisp. You may also want to brush it with a little oil before wrapping.
How do I make scallops less rubbery?
Don’t overcook them! Scallops cook fast. Remove them from heat as soon as they turn opaque and firm up.
Are frozen scallops okay?
Absolutely. Just make sure to thaw them completely and dry them well. Look for “dry” scallops for best texture.
What’s the best dipping sauce?
Garlic butter and honey mustard are top choices. For a kick, try spicy aioli or maple glaze.
Can I prepare this recipe in advance?
Yes — assemble the wrapped scallops the night before and store them in the fridge. Cook right before serving.
Conclusion
Bacon wrapped scallops might just be the ultimate appetizer. They’re elegant, full of flavor, and surprisingly simple to make once you know the tricks. Whether you’re entertaining guests or treating yourself, this dish delivers restaurant-quality results right from your own kitchen.
Master the basics, avoid common mistakes, and experiment with fun variations. Before you know it, you’ll be serving up bacon wrapped scallops like a pro — and trust us, people will ask for the recipe.
