There’s something about bacon wrapped scallops that instantly makes a meal feel special. I usually save these for evenings when we’re cooking outdoors and taking things slow, maybe with a drink in hand and the grill already fired up. They look impressive on the plate, though the prep stays refreshingly simple, which is exactly my kind of cooking.
This is one of those recipes where timing matters more than fancy technique. Once you get that right, the result is tender scallops with crisp bacon and just enough smoky char to make everyone linger near the grill.
Why I Keep Coming Back to This Recipe
Scallops cook fast, bacon brings richness, and the grill ties everything together. It’s hard to beat that combination. I love how these work as both a starter and a main. For smaller gatherings, they’re passed around on skewers. For dinner, they land on plates with a simple salad or grilled vegetables.
They feel indulgent without turning into a long project, which makes them perfect for warm evenings outside.
Ingredients That Matter Most
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Large sea scallops – Bigger scallops stay juicy and are easier to wrap
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Bacon strips – Thicker bacon gives better texture once finished
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Olive oil – Helps prevent sticking and adds light richness
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Salt and black pepper – All the seasoning these really need
That short list is part of the appeal. Every ingredient earns its spot.
The One Step That Makes All the Difference
The key is starting the bacon on the grill before wrapping the scallops. I learned early on that raw bacon and raw scallops finish at very different speeds. A few minutes of pre-cooking gives the bacon a head start so everything finishes together.
Once the bacon is partially cooked, it wraps easily and crisps up without overcooking the scallops.
How I Grill Them at Home
Prep the Scallops
I rinse the scallops quickly and pat them very dry. Moisture keeps them from browning properly. A light coating of olive oil, salt, and black pepper is all they need.
Start the Bacon
The grill heats to medium-high, around 425°F. I cook the bacon over indirect heat for a few minutes until it starts to firm up. It should still bend without snapping.
Wrap and Skewer
Each scallop gets wrapped around the side with bacon, then threaded onto skewers. Metal skewers work best, though soaked bamboo ones hold up fine.
Grill to Finish
With the grill back at full heat and the grates lightly oiled, the skewers cook directly over the flame. A few minutes per side brings everything together. The scallops turn opaque, and the bacon crisps nicely.
I serve them right away, sometimes with lemon wedges on the side.
Serving Ideas From My Table
These scallops pair well with grilled asparagus, a light tomato salad, or even just good bread to catch any juices. For a casual setup, I leave them on skewers and let everyone help themselves straight from the platter.
Storage Notes
Scallops taste best straight off the grill. Leftovers keep in the fridge for a day, though reheating risks overcooking. If any remain, I enjoy them cold, sliced into a simple salad.
FAQs
How can I tell when scallops are done?
They turn opaque and feel slightly firm when pressed.
What grill temperature works best?
Medium-high heat, around 425°F, gives the best balance.
Should scallops be rinsed before cooking?
Yes. A quick rinse removes grit. Dry them well afterward.
How do I keep scallops from sticking?
Oil the scallops lightly and brush the grill grates before cooking.
How long do bacon wrapped scallops take on the grill?
After pre-cooking the bacon, the wrapped scallops need about 6 to 8 minutes total.
Grilled Bacon Wrapped Scallops
These grilled bacon-wrapped scallops are tender, juicy, and perfectly crisp around the edges.
Ingredients
- 12 large sea scallops, side muscle removed
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt or ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 bacon slices, cut in half crosswise
- Avocado oil or another high-heat oil, for greasing the grill
- 1 lemon, cut into wedges, optional
Instructions
- Heat a gas grill to medium-high, about 425°F. If using wooden skewers, soak them in water ahead of time to prevent burning.
- Place the scallops in a bowl and toss gently with olive oil, salt, and black pepper until evenly coated.
- Create an indirect heat zone on the grill by turning off one side of the burners. Lay the bacon pieces over indirect heat and grill until they begin to render and soften but remain flexible. Transfer the partially cooked bacon to a plate and allow it to cool slightly.
- Return the grill to full heat and bring it back up to temperature. Once the bacon is cool enough to handle, wrap each piece snugly around a scallop and thread onto skewers, leaving a little space between each scallop.
- Lightly oil the grill grates, then place the skewers over direct heat. Grill, turning carefully, until the scallops are just cooked through and the bacon is crisp and golden.
- Transfer to a serving platter and serve immediately with lemon wedges if desired.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 107Total Fat 7gSaturated Fat 2gUnsaturated Fat 5gCholesterol 22mgSodium 421mgCarbohydrates 2gFiber 0gSugar 0gProtein 9g
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
Grilled bacon wrapped scallops prove that simple ingredients can still feel luxurious. With a little attention to timing, they turn into a dish that looks restaurant-worthy yet feels relaxed and approachable. This is the kind of recipe that makes outdoor cooking feel rewarding without turning it into work.
