There are certain dishes that never go out of style, and bacon-wrapped scallops are one of them. They’ve been a Red Lobster favorite for decades, and for good reason — the perfect mix of smoky, salty bacon hugging sweet, tender scallops is simply irresistible.
The first time I had these at Red Lobster, I remember thinking, “This feels fancy, but it’s exactly the kind of comfort food I love.” It turns out, you don’t need a restaurant reservation to enjoy that same elegant flavor. With a little know-how, you can make them at home — and dare I say, they might even taste better fresh out of your own oven.
Why This Recipe Always Works
The magic starts with a quick marinade of butter, white wine, lemon juice, and paprika, which tenderizes the scallops and infuses them with bright, rich flavors. Then comes the bacon wrap, which does two things: it seasons the scallops with smoky saltiness and keeps them from overcooking. The result? Perfectly juicy scallops with crisp, golden bacon every single time.
Choosing the Best Scallops
The key to restaurant-quality scallops is picking the right kind. Look for large, dry-packed sea scallops if you can find them. They’ll sear better and won’t release extra moisture while cooking.
If you only have frozen scallops, no problem. Just thaw them gently in the fridge overnight and pat them completely dry before marinating. Wet scallops will steam instead of developing that golden crust you’re after.
Ingredients You’ll Need
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Sea scallops – large, fresh, or dry-packed for the best texture
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Bacon – regular or thin-cut works well for even cooking
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Unsalted butter – adds richness without extra salt
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Dry white wine – Pinot Grigio or Sauvignon Blanc are great options
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Fresh lemon juice – brightens the flavors and tenderizes the scallops
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Paprika – adds smoky depth and color
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Seasoned salt – ties the flavors together perfectly
Step-by-Step Directions
Marinate the Scallops
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Preheat your oven to 400°F.
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In a small saucepan, melt the butter and white wine over medium heat.
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Stir in paprika, seasoned salt, and lemon juice.
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Add the scallops to the mixture and let them marinate for about 30 minutes.
Wrap and Bake
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Cut the bacon slices in half so they’re the perfect size for wrapping.
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Remove the scallops from the marinade and gently pat them dry.
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Wrap each scallop with a half slice of bacon and secure it with a toothpick.
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Arrange the wrapped scallops in a baking dish, spacing them out for even cooking.
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Bake for about 8 minutes, then flip them over and bake until the bacon is crispy and the scallops are opaque — usually another 6–8 minutes.
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Remove the toothpicks and serve immediately while hot.
Tips for Perfect Bacon Wrapped Scallops
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Dry the scallops well before cooking — this keeps them tender and helps the bacon crisp up.
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Use thin or regular-cut bacon — thick-cut bacon takes too long to cook and can leave the scallops overdone.
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Don’t overcook — scallops are ready as soon as they turn opaque and firm.
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Broil for a minute if you want extra crispy bacon without overcooking the scallops.
What to Serve with Bacon Wrapped Scallops
These scallops feel like a celebration dish, so pair them with sides that complement their richness:
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Creamy parmesan risotto
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A light rice pilaf
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Roasted asparagus or a simple green salad for balance
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A crisp white wine to sip alongside — Pinot Grigio or Chardonnay works beautifully
Storing and Reheating
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Refrigerator: Store leftovers in an airtight container for up to 2 days.
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Reheating: Warm in a 300°F oven until just heated through. Avoid microwaving — it can make the scallops rubbery.
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Freezing: Not recommended. Scallops don’t hold their delicate texture once frozen and reheated.
FAQs About Bacon Wrapped Scallops
Can I make these ahead of time?
Yes! Wrap the scallops in bacon, cover them, and refrigerate for up to 4 hours. When you’re ready, bake as directed.
Can I grill these instead of baking?
Absolutely. Grill over medium heat, turning occasionally, until the bacon is crisp and the scallops are opaque.
What kind of wine should I use?
Go with a dry white wine like Sauvignon Blanc, Pinot Grigio, or even a light Chardonnay.
Can I use turkey bacon?
Yes, but it cooks faster than pork bacon, so keep a close eye on it to avoid burning.
How do I know when the scallops are done?
They should be opaque, firm to the touch, and slightly springy — not mushy or tough.
Red Lobster Bacon Wrapped Scallops
Tender sea scallops wrapped in smoky, crispy bacon and brushed with a buttery wine sauce — this restaurant-inspired appetizer is elegant yet easy to make at home.
Ingredients
- 1 ½ lbs sea scallops
- ⅓ lb bacon, cut slices in half
- ¼ lb unsalted butter, melted
- ½ cup dry white wine
- 1 tbsp lemon juice
- ½ tsp paprika
- ½ tsp seasoned salt
Instructions
- Preheat oven to 400°F.
- In a small saucepan, melt the butter with the white wine. Stir in lemon juice, paprika, and seasoned salt.
- Place the scallops in the sauce and let them marinate for about 30 minutes to soak up all that flavor.
- Wrap each scallop with half a slice of bacon, securing it with a toothpick.
- Arrange the wrapped scallops in a baking dish and bake for 8 minutes. Flip them and bake for another 5–7 minutes, until the bacon is crisp and the scallops are cooked through.
- Serve hot, drizzled with any extra pan juices.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 395Total Fat 25gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 11gCholesterol 112mgSodium 1307mgCarbohydrates 7gFiber 0gSugar 0gProtein 32g
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
These bacon wrapped scallops are one of those dishes that feel indulgent without being complicated. Whether you’re making them for a special dinner, a holiday appetizer, or just because you deserve a treat, they always deliver. One bite of that juicy, smoky, buttery goodness, and you’ll understand why this Red Lobster classic has been a favorite for decades — and why it’ll be a favorite in your kitchen too.
