Bacon wrapped scallops always feel like the kind of appetizer that makes everyone stop talking for a moment when the plate comes out. They look impressive, they smell incredible, and yet the whole process is surprisingly simple once you know a few tricks. I remember the first time I made a batch for friends; the scallops were perfect, but the bacon was floppy. The next time the bacon crisped beautifully, but the scallops went too far. After a few tries, I figured out the sweet spot, and now this is one of my go-to appetizers whenever I want something special without spending all day in the kitchen.
The citrus BBQ sauce brings a bright, sticky finish that pairs so well with the salty bacon. It’s the kind of recipe that feels at home both on a party platter and as a small dinner when you want something indulgent with minimal prep.
Pre-Cooked Bacon
Pre-cooking the bacon changes everything. You want it cooked most of the way so it still bends easily, but isn’t so soft that it stays pale under the broiler. I usually bake the strips laid flat so they keep their shape and don’t curl up. This way, they wrap neatly around the scallops and finish crisping without turning overly dark.
A center-cut bacon works best because it has that nice balance of fat and meat. Thin slices wrap more smoothly, and the fat melts just enough to hug the scallop as it cooks. If you enjoy flavored bacon, something like peppered or maple adds a different twist that works really well here.
Sea Scallops
For the scallops, the main thing to pay attention to is whether they’re dry packed. Those hold their shape and sear better, and they don’t shrink dramatically in the oven. I’ve used both fresh and thawed frozen sea scallops, and as long as they’re dry packed and fully thawed, they turn out beautifully.
Larger scallops are easier to work with since the bacon wraps neatly without needing to overlap too much.
Ingredients
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Center-cut bacon
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Dry packed sea scallops, muscle removed
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Salt and pepper
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Smoked paprika
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Chives or scallions for garnish
I love the dash of smoked paprika—it deepens the flavor without overpowering the scallops. The garnish adds just a bit of color and freshness.
Variations
A lemon butter sauce gives a classic finish with garlic and tangy richness. It’s hard to beat.
For something different, a BBQ glaze turns these into a sweet-and-smoky appetizer. Brush the scallops after they’ve baked, give them a minute in the oven, and they come out glossy and sticky.
Aioli makes a great dipping option. A roasted garlic or pesto version works especially well.
Asian-style sauces like teriyaki or ponzu bring a bright, savory finish. A sweet and sour sauce works nicely too if you like a little contrast.
How to Make Bacon Wrapped Scallops
Clean the scallops, removing the small side muscle if it’s still attached. Pat them dry, then season with salt, pepper, and smoked paprika.
Bake the bacon just until it begins to firm up but still bends easily. Let it cool slightly.
Soak the toothpicks in water so they don’t scorch under high heat.
Wrap each scallop with a piece of bacon, securing the ends with a toothpick. Try to keep the overlap minimal so the bacon cooks evenly.
Place the scallops on a parchment-lined baking sheet. Leave space between them so the heat circulates well. Bake until the scallops lightly brown and the bacon sizzles.
Let them rest for a few minutes, then garnish and serve with your favorite sauce.
Bacon Wrapped Scallops on the Grill
These cook beautifully on the grill. Once the bacon is prepped and wrapped around the scallops, thread a few onto long metal skewers. Grill over medium-high heat with the lid open until each side gets a light sear. Finish with a brush of BBQ sauce and close the lid briefly to warm the glaze.
Make it a Meal or Appetizer
These are perfect as a passed appetizer, especially for gatherings or holiday dinners. But they also work as the main dish when you want something a bit indulgent.
Serve them over pasta like carbonara or fettuccine alfredo, or pair them with a steak for a surf-and-turf dinner. They’re great on salads too. For sides, potatoes and a vegetable like asparagus or brussels sprouts fit right in.
Storage and Freezing
You can prep the bacon and wrap the scallops ahead of time if you plan to cook them within a couple of hours. Secure with toothpicks closer to cooking if preparing much earlier.
How to Store Bacon Wrapped Scallops
Store leftovers in the fridge in a covered container for up to three days. Reheating in the oven keeps the bacon crisp, but the microwave works if you need something quick.
Can I Freeze Scallops Wrapped in Bacon?
Freezing isn’t ideal for this recipe because the texture softens too much once thawed. They’re best enjoyed fresh.
FAQs
Can I use turkey bacon?
You can, but it cooks differently and doesn’t crisp the same way. If you use it, keep a close eye on the cooking time.
Do I need to rinse scallops?
Just pat them dry. If they’re wet, they won’t brown properly.
How do I know when the scallops are done?
They turn opaque and slightly firm while still feeling tender when pressed.
Can I make a spicy version?
A sprinkle of cayenne or a drizzle of chili sauce works well.
What dipping sauces pair best?
Lemon butter, citrus BBQ, garlic aioli, and teriyaki are all great options.
Bacon Wrapped Scallops with Citrus BBQ Sauce
Bacon-wrapped scallops are a classic for good reason—sweet, tender scallops paired with smoky bacon and a touch of seasoning make an irresistible appetizer.
Ingredients
- For the Bacon Wrapped Scallops:
- 10 strips center-cut bacon
- 10 toothpicks
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- chives or scallions, minced for garnish
- 10 large dry-packed scallops, muscle removed
For the Optional Lemon Butter Sauce:
- 1 lemon, juiced and zested
- 1/2 cup unsalted butter
- 1/4 teaspoon coarse kosher salt
- 1–2 tablespoons minced flat-leaf parsley
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
Instructions
- Soak the toothpicks in water for at least fifteen minutes so they don’t burn in the oven.
- Heat the oven to 400°F and line a rimmed baking sheet with parchment. Arrange the bacon slices on the pan and bake until they are partially cooked but still flexible. Set them aside to cool slightly.
- Rinse the scallops and make sure the small side muscle is removed, then pat them completely dry.
- Increase the oven temperature to 425°F and line a fresh baking sheet with parchment. Wrap each scallop with a piece of partially cooked bacon and secure it with a soaked toothpick. Place the wrapped scallops on the prepared pan.
- Mix the salt, pepper, and smoked paprika in a small bowl, then sprinkle the seasoning evenly over the tops of the scallops. Bake until the scallops are just cooked through and the tops take on a light golden color. Cooking time varies by size, so check frequently.
- Remove from the oven and garnish with chopped chives or scallions. Serve immediately while warm.
Optional Lemon Butter Sauce
- Melt the butter in a small saucepan over low heat. Whisk in the Dijon mustard, garlic, and salt, allowing the mixture to simmer gently for a couple of minutes. Remove from the heat and stir in the parsley, lemon zest, and lemon juice. Spoon over the warm scallops just before serving.
Notes
- Scallop sizes can vary widely. Larger scallops take longer to cook, so keep a close eye on them and adjust the time as needed.
- Longer toothpicks help hold jumbo scallops securely.
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 281Total Fat 22gSaturated Fat 11gUnsaturated Fat 12gCholesterol 66mgSodium 936mgCarbohydrates 5gFiber 0gSugar 3gProtein 15g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Bacon wrapped scallops strike that perfect balance of savory, tender, and crisp. Once you learn the rhythm of pre-cooking the bacon and choosing good scallops, everything falls into place. Whether you’re preparing them as a party appetizer or pairing them with a simple side for dinner, they always feel like a treat worth slowing down to enjoy.
