The first time I plated bacon wrapped scallops for friends I spent almost as long arranging them as I did cooking them, because there is something quietly celebratory about scallops hugged in crisp bacon and a drizzle of glossy glaze, it became my go to when I wanted to make a simple weeknight dinner feel like a stylish dinner party.
Why You’ll Love It
These bacon wrapped scallops bridge elegant and effortless in the best way, they look stunning but come together quickly so they are perfect for last minute guests, date night, or a weekend appetizer where presentation matters, and the balance of sweet, salty, and tender seafood makes them a crowd pleaser even for people who say they do not like fancy food.
Serves 4
Prep Time: 15 minutes |
Cook Time: 12 minutes |
Total Time: 27 minutes
Ingredients
- 12 large sea scallops, patted dry
- 6 slices thin bacon, cut in half crosswise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar or maple syrup for light glaze
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley or microgreens for garnish
- 12 toothpicks, soaked in water 10 minutes to prevent burning
- 1 small ramekin brown butter or store bought dipping sauce optional
Instructions
- Preheat the oven to 425 F and line a rimmed baking sheet with foil and set a wire rack on top for even airflow.
- Pat scallops very dry with paper towels then season both sides with salt and pepper.
- Wrap each scallop with a half slice of bacon and secure with a toothpick, tuck the bacon seam side down so it stays snug.
- Brush or lightly sprinkle the brown sugar or maple syrup over the bacon wrapped scallops for a caramelized finish.
- Place scallops on the wire rack spaced an inch apart and drizzle lightly with olive oil.
- Roast in the preheated oven for 8 to 10 minutes until the scallops are opaque and the bacon is mostly cooked.
- Switch the oven to broil and broil 1 to 2 minutes watching closely until the bacon crisps and caramelizes, rotating the pan if needed for even color.
- Remove from oven and let rest 2 minutes, transfer to a serving plate, drizzle with brown butter if using and garnish with lemon wedges and chopped parsley or microgreens.
Tips & Tricks
- Very dry scallops sear and caramelize better so pat them thoroughly before wrapping.
- Soaking toothpicks stops them from charring and reduces smoky flavor.
- Use thin bacon or cut regular bacon in half for a crisp result without overcooking the scallop.
- Watch closely during broil, bacon can go from perfect to burnt in seconds.
- Let scallops rest briefly after cooking to let juices redistribute and glaze set.
Serving Ideas
- Serve as an elegant appetizer at a dinner party with a small ramekin of brown butter or lemon aioli.
- Add several to a bed of mixed greens for a quick seafood salad entree.
- Pair with champagne or a crisp white wine for a stylish date night starter.
- Arrange on a grazing board with olives and crostini for a chic small bites spread.
- Serve with roasted fingerling potatoes and asparagus for a light dinner.
Frequently Asked Questions
Can I use frozen scallops for bacon wrapped scallops
Yes you can use frozen scallops but thaw them fully and pat very dry before wrapping to avoid extra moisture that prevents browning
How do I know when scallops are done
Scallops are done when they are opaque and firm to the touch but still slightly springy often about 6 to 10 minutes total depending on size and heat
Can I bake these without broiling to avoid flare ups
Yes bake at 425 F for a few extra minutes until bacon is crisp, finishing under the broiler is optional but gives the best caramelization
Are these safe to prepare ahead for a party
You can assemble ahead and refrigerate raw for up to 24 hours then roast just before serving for freshest texture
Bacon Wrapped Scallops
These bacon wrapped scallops bridge elegant and effortless in the best way, they look stunning but come together quickly so they are perfect for last minute guests, date night, or a weekend appetizer where presentation matters, and the balance of sweet, salty, and tender seafood makes them a crowd pleaser even for people who say they do not like fancy food.
Ingredients
- 12 large sea scallops, patted dry
- 6 slices thin bacon, cut in half crosswise
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon brown sugar or maple syrup for light glaze
- 1 lemon, cut into wedges
- 2 tablespoons chopped fresh parsley or microgreens for garnish
- 12 toothpicks, soaked in water 10 minutes to prevent burning
- 1 small ramekin brown butter or store bought dipping sauce optional
Instructions
- Preheat the oven to 425 F and line a rimmed baking sheet with foil and set a wire rack on top for even airflow.
- Pat scallops very dry with paper towels then season both sides with salt and pepper.
- Wrap each scallop with a half slice of bacon and secure with a toothpick, tuck the bacon seam side down so it stays snug.
- Brush or lightly sprinkle the brown sugar or maple syrup over the bacon wrapped scallops for a caramelized finish.
- Place scallops on the wire rack spaced an inch apart and drizzle lightly with olive oil.
- Roast in the preheated oven for 8 to 10 minutes until the scallops are opaque and the bacon is mostly cooked.
- Switch the oven to broil and broil 1 to 2 minutes watching closely until the bacon crisps and caramelizes, rotating the pan if needed for even color.
- Remove from oven and let rest 2 minutes, transfer to a serving plate, drizzle with brown butter if using and garnish with lemon wedges and chopped parsley or microgreens.
Conclusion
Bacon wrapped scallops are one of those dishes that look like effort but feel effortless, they give you a beautiful plate with a minimal ingredient list and a high return on flavor and style, so make a batch for your next gathering or quiet dinner and let the simple contrast of crisp salty bacon and tender sweet scallop do the work, trust your instincts and enjoy plating them with a little garnish to make the moment feel special.
