Whenever I spot scallops on a restaurant menu, I can’t resist — especially when they’re wrapped in bacon. For years, I thought they were too “fancy” to make at home, but once I learned a few tricks, I realized they’re not only doable, they’re downright simple. Crispy bacon, golden seared scallops, brushed with garlicky butter — it’s the kind of dish that makes you feel like you’ve treated yourself to fine dining without leaving the house.
Why This Recipe Always Wins
The beauty of scallops is their delicate sweetness. Wrapping them in smoky bacon turns them into a perfect bite — salty, savory, and buttery all at once. The sear gives them that restaurant-style crust while keeping the insides tender. And the finishing touch of garlic butter takes them over the top.
This recipe works beautifully for dinner parties, date nights, or even as a special appetizer. I’ve served these on Valentine’s Day with pasta and a glass of wine, and I’ve also set them out on a platter for friends where they disappeared faster than anything else on the table.
How I Make Them
Here’s my usual routine:
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Prep the scallops: Remove the little side muscle (that tough tendon on the edge), then pat them completely dry. Moisture is the enemy of a good sear.
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Par-cook the bacon: I crisp it just enough to render fat but leave it pliable. That way it finishes cooking around the scallop without being chewy.
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Wrap: One strip of bacon per scallop, secured with a toothpick.
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Sear: A hot skillet, a bit of oil, and 3–4 minutes per side gives you a golden crust.
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Finish with garlic butter: During the last minute or two, I brush on melted butter with garlic, a pinch of brown sugar, salt, and pepper. It creates a subtle caramelized glaze that makes each bite unforgettable.
My Best Tips for Success
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Buy dry scallops: Wet scallops (soaked in phosphate solution) hold water and won’t sear properly. Dry scallops are worth the extra dollar for flavor and texture.
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Go big: Large sea scallops are the way to go — about 10–12 per pound. Bay scallops are too small for wrapping in bacon.
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Don’t overcrowd the skillet: Scallops need breathing room to get that crust. Cook in batches if needed.
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Temperature is key: Pull scallops off the heat when they’re just opaque and hit about 120°F internally. They’ll finish cooking as they rest.
Make-Ahead and Storage
You can prep these a few hours ahead by wrapping the scallops in bacon and refrigerating until you’re ready to sear. When it’s time to cook, just sear and finish with garlic butter.
Leftovers aren’t common (they usually disappear), but if you do have any, reheat them gently in a skillet or a low oven. The microwave tends to toughen them, so I avoid that.
How I Serve Them
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As an appetizer: On a platter with toothpicks and lemon wedges.
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For dinner: Over creamy risotto or pasta tossed with a light lemon butter sauce.
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Date night style: With roasted asparagus and a crisp white wine.
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Party version: Skewered and brushed with a little extra glaze for easy grab-and-go bites.
Pan-Seared Bacon Wrapped Scallops
Elegant yet easy, these Pan-Seared Bacon Wrapped Scallops are a show-stopping appetizer or main dish.
Ingredients
- 1 pound large scallops (10–12 per pound), side muscles removed
- 9 ounces bacon (about 10 strips)
- 2 tablespoons butter, melted
- 1 garlic clove, finely minced
- 2 teaspoons brown sugar
- ¼ teaspoon salt
- Pinch of black pepper
- 1–2 tablespoons avocado oil (or another high-smoke point oil)
- Fresh parsley and lemon wedges, for serving
Instructions
- Cook the bacon in a skillet over medium-low heat for 10–12 minutes until almost cooked but still pliable. Drain on paper towels and let cool slightly.
- Pat the scallops dry. Wrap each scallop with a strip of bacon and secure with a toothpick.
- In a small bowl, whisk together melted butter, garlic, brown sugar, salt, and black pepper.
- Heat avocado oil in a clean skillet over medium heat. Add the bacon-wrapped scallops in a single layer and sear for 3–4 minutes per side, until golden and just opaque in the center (internal temp around 120°F). During the last 1–2 minutes, brush with the garlic butter sauce.
- Remove from the skillet and let rest for 5 minutes; the scallops will finish cooking through to about 130°F.
- Serve warm, garnished with parsley and lemon wedges.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 683Total Fat 56gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 40gCholesterol 100mgSodium 1608mgCarbohydrates 9gFiber 1gSugar 2gProtein 36g
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 prove that a recipe doesn’t have to be complicated to feel special. With just a few ingredients and a hot skillet, you can create a dish that looks and tastes like it came out of a high-end kitchen. Every time I make them, I’m reminded that the little things — like a golden crust, a buttery glaze, and that first bite of smoky-sweet scallop — can turn an ordinary night into something worth celebrating.
