If you’re looking for an appetizer that will impress your guests, our easy-to-make Bacon-Wrapped Scallops are just what you’re looking for.
The rich, smoky goodness of crispy bacon and the sweet, delicate flavor of fresh scallops combine to tantalize your taste buds.
Bacon-wrapped scallops are the perfect appetizer for a special occasion, family get-together, or dinner party. The savory bacon and the scallop’s sweet flavor is a match made in heaven.
This is one of my favorite ways to cook these little bites of joy, and I know after one taste of our bacon-wrapped scallops, it will be love at first bite.
If you love seafood, try my Pan Seared Scallops and Garlic Butter Shrimp recipes.
Ingredients to make Bacon Wrapped Scallops
Start by gathering the ingredients needed to make our easy bacon-wrapped scallops recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I use other flavors and seasonings?
Absolutely. Think of the scallop as a blank canvas. For added flavor, you can add soy sauce, brown sugar, maple syrup, lemon juice, fresh chopped garlic, or Dijon mustard to the melted butter. Mix and match to get your favorite flavor combination.
You can also amp up the seasonings if you like. You can add Old Bay seasoning, sweet or smoked paprika, and for a touch of heat, add a little cayenne pepper or hot sauce to the melted butter.
What Type of Scallops are Best?
Fresh scallops are the best choice for this recipe or just about anything you want to make using them. They can also be referred to as dry scallops or dry-packed scallops, which means nothing has been added to them.
Unfortunately, your local grocery store more than likely carries wet scallops. Look for a retail seafood supplier, as they will have the ones you want. But if that’s all you can find, they will work with the recipe.
While a smaller count (20-30) will work well as appetizers, if you’re serving them as a main course or want to impress, larger sea scallops sized 10-16 to a pound (often called Diver Scallops in restaurants) are what you want to use.
Small bay scallops will not work with the recipe.
What type of bacon should I use?
For best results, use regular-cut smoked bacon to make the recipe. You can use thick-cut bacon, but it will need to be precooked first. If you like extra crispy bacon, it’s a good idea to partially cook it before using it. You can even use the pre-cooked variety if you like extra-crispy bacon.
How to Make Bacon-Wrapped Scallops
- Add the unsalted butter, garlic powder, kosher salt, and black pepper to a small bowl and microwave for 15-30 seconds to melt the butter.
- Stif the mixture to combine the seasonings and butter.
*Divide the butter sauce into two portions and reserve one for the finished scallops. - Remove the side muscle from the scallop.
*This is what attaches the scallop to the shell and is very tough and chewy. - Pat the scallops dry with paper towels, removing any excess moisture. It’s essential to dry them as much as possible.
- Preheat the oven to 425 degrees F.
- Cover a baking sheet with aluminum foil and place a wire rack on top. Set aside until needed.
- Cut the bacon slices in half.
- Place the scallop on a half slice of bacon.
- Wrap the strip of bacon around the scallop and secure it with a toothpick.
- Arrange the scallops in a single layer and place them on the prepared baking sheet.
*If you don’t have a wire rack, you can cook them directly on the baking sheet. - Brush the seasoned butter over both sides of the exposed scallop.
- Place the pan on the center rack of the preheated oven and bake for 20 – 25 minutes or until bacon is sizzling and brown (or, cook under the broiler for 12 – 15 minutes, until bacon is sizzling and brown).
*Cooking time may vary depending on the size of the scallop.
Serve the bacon-wrapped scallops with the reserved butter sauce, or generously brush them with the reserved butter and serve with your favorite dipping sauce.
Leftovers should be stored refrigerated in an airtight container or well-wrapped in plastic wrap for 1-2 days. I do not recommend freezing cooked scallops; they can be frozen raw and baked from a frozen state.
Recipe FAQ’s
Overcooking scallops will result in a rubbery, chewy texture instead of the tender, silky texture they have when cooked properly. Cooking scallops is not difficult; it’s all about getting the cooking time right.
If a milky white substance pools around the cooked scallops, they have likely been treated. Those are called wet scallops and will have an opaque, pale white or orange-white appearance.
Always look for “Dry Scallops” when buying them. The term is appropriate, as they will have a drier feel.
The first tell is that they are all perfectly round and all the same size. This means they were more than likely cut from a larger piece of white fish (such as shark) using a punch. Real scallops come in different sizes and have varying textures.
The absence of the muscle tag on them is also a tell.
Some will occasionally lack the small strip of muscle that connects them to the shell, but if they all don’t, there’s a good chance they’re fake.
Easy Bacon Wrapped Scallops
Ingredients
- 1 pound large scallops about 16 per pound
- 8 slices bacon regular – not thick cut
- 2 tablespoon unsalted butter
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- toothpicks
Instructions
- Add the unsalted butter, garlic, salt and black pepper to a small bowl and microwave for 15-30 seconds to melt the butter.
- Stir the mixture to combine the seasonings and butter.*Divide the butter sauce into two portions and reserve one for the finished scallops.
- Remove the side muscle from the scallop. *This is what attaches the scallop to the shell and is very tough and chewy.
- Pat the scallops dry with a paper towel removing any excess moisture
- Preheat the oven to 425 degrees F.
- Cut the bacon slices in half.
- Wrap a half slice of bacon around each scallop and secure it with a toothpick.
- Arrange the scallops in a single layer and place them on the baking on an aluminum foil lined baking sheet with a wire rack on top.*If you don't have a wire rack, you can cook them directly on the baking sheet.
- Brush the seasoned butter over both sides of the exposed scallop.
- Place the pan on the center rack of the preheated oven and bake for 18 – 23 minutes or until bacon is sizzling and brown (Or, cook under the broiler for 12 – 15 minutes, or until bacon is sizzling and brown).
- Serve immediately with the reserved butter sauce or generously brush the scallops with the reserved butter and serve.
Margo says
Love your recipes! Yours were the first that l downloaded to make crab cakes when I got fresh lump crab 🦀 from the East Coast and that was delicious!! My question is – won’t baking the scallops 18 – 25 minutes make them overcooked? Is it better to partially cook the bacon 🥓 so the scallops don’t have to bake as long? Or, does being wrapped in bacon keep them nice and tender?
Chef Dennis Littley says
The bacon will help keep them moist, but you can definitely precook the bacon. If you prefer scallops just barely done, check them at the 12-15 minute mark.