Easy Bacon-Wrapped Scallops

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 10/26/23
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 6 to 8 servings
Yield: 24 scallops

Tender sea scallops wrapped in savory bacon are a snap to prepare and the presentation is impressive, making this the perfect recipe if you're planning a party—or just want to treat yourself and your loved ones. It's no surprise this appetizer has stood the test of time as the smoky flavor of the bacon is a perfect pairing for the sweetness of the scallops.

For this simple recipe, partially cooked bacon slices are wrapped around large scallops, which are then sprinkled with seasoned pepper (a store-bought blend of pepper and other seasonings), and broiled until the scallops are cooked and the bacon is crispy. Not only is this a delicious combo, but the crispy bacon wrapping is the perfect textural complement to the tender scallops.

Why You Should Pre-Cook the Bacon Before Wrapping the Scallops

Precooking the bacon helps to shorten the broiling time it takes to get crispy bacon and thus prevents overcooking the scallops, which will turn rubbery when overdone. You can cook the bacon in a skillet as the recipe outlines, or you can bake the bacon in a big batch on a baking pan lined with parchment or fitted with a rack. You can also microwave the bacon to partially cook it.

Tips for Buying Scallops to Wrap with Bacon

  • Buy dry scallops if you can—You might come across scallops labeled "wet" or "dry." Wet scallops have been soaked in a phosphate bath, which adds plumpness and water. Dry scallops are natural and will not look as white. If you have a choice when buying, choose dry or untreated scallops. A reputable fishmonger will be able to tell you whether their scallops have been treated.
  • Choose big scallops for the best results—Use the largest scallops you can find as they will be easier to wrap and are less likely to overcook. You also want the scallops to be uniform in size so that they all cook at the same pace—let your fishmonger know what you're making and they'll likely gladly choose the biggest, most uniform scallops for you.
  • Don't be afraid of frozen scallops—Frozen seafood is often excellent, since it's frozen when it's very fresh. To make bacon-wrapped scallops with frozen scallops, first thaw them completely in the refrigerator, then proceed with the recipe.

The Equipment You'll Need to Make Bacon-Wrapped Scallops

While bacon wrapped scallops are easy to make, there are two pieces of special equipment you need to have on hand:

  • Oven-safe toothpicks or skewers—You'll use toothpicks to secure the bacon around the scallops. Wooden or bamboo toothpicks work well, as do thin metal skewers—if you have longer skewers, you can use one skewer to secure multiple scallops, which also makes them easier to turn. Just don't use plastic and be sure wooden toothpicks don't have any decorative frills that might burn. To be on the safe side, you should ideally also soak wooden and bamboo skewers for about 20 minutes before using them to keep them from burning.
  • Oven-safe rack—A rack set inside a broiler pan or sheet pan allows air to circulate around the scallops and prevents grease from pooling. If you'd like, you can also use the rack to partially cook the bacon in the oven before wrapping the scallops.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls for adding liquid to a hot pan, as glass may explode. Even if it states that it is oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

How to Serve Bacon Wrapped Scallops

Serve these bacon-wrapped scallops as a party appetizer with toothpicks, or as an entrée alongside mashed potatoes, polenta, or creamy pasta. Add some simple veggies such as roasted asparagus or steamed green beans to complete the meal.

Easy bacon-wrapped scallops

The Spruce Eats / Diana Chistruga
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Ingredients

  • 12 slices bacon

  • 24 large sea scallops, about 2 pounds

  • 1 dash seasoned pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy bacon-wrapped scallops recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Fry 12 slices of bacon gently in batches in a hot skillet until partially cooked so that it's still flexible but not crisp. Set aside.

    Bacon in a pan

    The Spruce Eats / Diana Chistruga

  3. Rinse the 24 sea scallops under cold running water and pat dry with paper towels. Remove any tag-like pieces on the side of the scallops (a tough muscle) by pinching them with your fingers.

    Scallops on a plate

    The Spruce Eats / Diana Chistruga

  4. Cut each bacon slice crosswise in half; wrap each half around a scallop and secure with a toothpick. Preheat the broiler.

    Bacon wrapped scallops

    The Spruce Eats / Diana Chistruga

  5. Sprinkle the scallops lightly with a dash of seasoned pepper.

    Bacon wrapped scallops with pepper

    The Spruce Eats / Diana Chistruga

  6. Place the scallops on a rack in a broiling pan or baking sheet.

    Bacon wrapped scallops on a rack in a baking sheet

    The Spruce Eats / Diana Chistruga

  7. Broil 4 to 5 inches from the heat for 8 to 10 minutes, or until the scallops turn opaque throughout. Use tongs to turn the scallops once or twice during cooking to ensure that the bacon browns evenly on all sides.

    Easy bacon-wrapped scallops

    The Spruce Eats / Diana Chistruga

  8. If serving as an appetizer, keep the toothpicks in place; if serving as a main dish, carefully remove them before serving.

  9. Enjoy.

Feeling Adventurous? Try This:

  • Give the scallops a lemony twist—Replace the seasoned pepper with lemon pepper.
  • Spice up the scallops—Instead of seasoned pepper, use a light sprinkling of Creole or Cajun seasoning or a salt-free seasoning for seafood.
  • Switch out the bacon—Use turkey bacon instead of pork bacon, or choose uncured bacon.
  • Swap the scallops for shrimp—This recipe is also great with peeled large or jumbo shrimp.
Nutrition Facts (per serving)
126 Calories
6g Fat
2g Carbs
14g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 126
% Daily Value*
Total Fat 6g 8%
Saturated Fat 2g 11%
Cholesterol 34mg 11%
Sodium 561mg 24%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 14g
Vitamin C 0mg 0%
Calcium 6mg 0%
Iron 0mg 2%
Potassium 214mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)