Your next date night-in or holiday soirée just got even more delicious thanks to these Bacon Wrapped Scallops. They deliver restaurant vibes with an unbelievably short ingredient list, giving you a no-stress dinner or easy appetizer that’s guaranteed to impress.
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Finally, bacon wrapped scallops that live up to their potential.
Scallops are good—whether it’s in Seafood Pasta or simply seared and drizzled with butter, I am ALL IN. But wrapping scallops in bacon takes a good thing and makes it unbelievably delectable. Totally date worthy.
The problem: more often than not, they’re pretty bad. By the time the bacon is crisp, the scallops are overcooked.
When I tell you that I test my recipes thoroughly before I post them, I mean it—and that’s why I tried this bacon wrapped scallop recipe EIGHT times to make sure I absolutely nailed it. I cooked them using a variety of methods, I tried different ways of cutting the bacon, and the recipe below is what I’ve found to be the best way to make them.
Slicing the bacon lengthwise makes it thinner, then I precook the bacon a bit to ensure it’s done precisely when the scallops are—this keeps the scallops from overcooking. It might seem a little fussy, but it’s still plenty easy. And that means you have more time to curate your date night playlist and tend to a pot of Mushroom Risotto.
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Jumbo Sea Scallops. I highly recommend using fresh scallops, which are superior in texture and flavor. If that’s not an option, thaw the frozen scallops in the refrigerator before starting the recipe.
- Bacon. Use regular bacon, not thick cut Wondering if you can use turkey bacon? I think it would work, but I haven’t tested it myself, so leave a comment if you give it a try!
- Fresh Herbs. Chives or parsley add a pop of color and flavor.
How to Make Bacon Wrapped Scallops
Prepare. Position a rack in the center of your oven and preheat it to 425 degrees F. Line a sheet pan with foil and place an oven-safe rack (the kind you use for cooling cookies) on top. This helps the scallops cook evenly and allows the bacon to crisp up.
Season the Scallops. Trim the scallops if needed, then pat them dry and toss them with the salt and pepper in a bowl.
Pre-Cook the Bacon. Slice the bacon lengthwise and bake it for 4 minutes. You don’t want it crispy yet—it needs to be pliable so you can wrap it. Your goal here is to cook it halfway.
Wrap the Scallops. Let the bacon cool a bit, then wrap a strip around the sides of each scallop. Secure the bacon with a toothpick, then place the wrapped scallops on the rack.
Cook the Scallops. Bake until the scallops reach 125 degrees F on an instant read thermometer. This takes about 5 to 7 minutes, but I highly recommend relying on the temperature rather than the time for the best results. The bacon will be lightly browned but not super crispy.
Finish. Transfer the scallops to a serving platter and garnish with fresh herbs before serving. ENJOY!
What to Serve with Bacon Wrapped Scallops
Bacon wrapped scallops work as an appetizer (I think they’d be great for a holiday party, especially with some melted garlic herb butter for dipping!) or as a main dish. If you’re serving them as a main, here are some pairing ideas.
- Pasta. Go with a simple pasta that won’t overshadow the scallops. This Garlic Pasta would be perfect.
- Polenta. Nestle the scallops on top of Creamy Polenta and finish with a drizzle of brown butter and a shower of freshly grated Parm.
- Risotto. You can’t go wrong with Instant Pot Risotto for a romantic dinner.
- Mashed Potatoes. This is the Best Mashed Potatoes Recipe!
Bacon Wrapped Scallops
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Ingredients
- 1 pound jumbo sea scallops (about 16)
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 8 to 10 slices regular (not thick cut) bacon you need 1 slice per 2 scallops
- Chopped fresh chives or parsley for serving
Instructions
- Place a rack in the center of your oven and preheat to 425°F. Line a rimmed baking sheet with foil and set an ovensafe rack on top.
- If the scallops have the side muscle attached, trim it away and discard it. Pat the scallops dry, then place in a bowl. Toss gently with the salt and pepper.
- Slice each piece of bacon lengthwise so that you have two long, thin strips. Place on the baking sheet and bake on the center rack for 4 minutes. They should be a little under halfway cooked and still pliable.
- When cool enough to handle, wrap a strip of bacon around the sides of each scallop, securing with a toothpick. Return the scallops to the rack atop the baking sheet.
- Place the pan back into the oven and bake until the scallops are cooked through (they should register at least 125°F on an instant read thermometer—don't let them go beyond 140°F or you risk them being rubbery) and the edges of the bacon are starting to lightly brown, about 5 to 7 minutes (the nature is the bacon won't get extra crispy unless the scallops get overcooked; you can choose your own priorities!).
- Transfer to a serving platter, and sprinkle with chives. Serve immediately.
Notes
- TO STORE: This is a recipe that’s best eaten right away, but if you do have leftovers, you can refrigerate them in an airtight container for up to 2 days.
- TO REHEAT: Warm bacon wrapped scallops in a skillet on the stovetop over medium heat.
Nutrition
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I was looking for something different to make for dinner, and this recipe was perfect. I love the idea of wrapping bacon around scallops! I never thought about it before. It was easy, quick, and tasted so good! The bacon gave the scallops such a great smoky flavor, and they were cooked just right. I’m already planning to make it again next week. Thank you!
So glad to hear! Thank you Elizabeth!
I’m so glad I found this recipe! I made it as an appetizer for my sister’s birthday dinner, and everyone raved about how good it was. The scallops were perfectly cooked and not chewy at all, the bacon added such a nice smoky crunch. I followed the tip to pre-cook the bacon a little, and it worked like a charm. I also brushed a little honey on the bacon before wrapping the scallops, and it gave them a subtle sweetness that really took them over the top.
Yay! Love to hear that! Thank you Christy!
Wow, this recipe was so much easier than I expected. I’ve never been confident cooking scallops because I’m always afraid I’ll overcook them, but the directions made it really straightforward. The scallops came out perfectly tender and juicy, and the bacon added so much flavor without overpowering them.
So glad to hear you enjoyed it, Aurelia! Thank you