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Bacon-Wrapped Scallops Recipe

ByCaroline
Jump to Recipe·5 from 31 reviews

If you’re in the mood for a dish that blends smoky, sweet, and savory flavors with a touch of elegance, you’re going to absolutely love this Bacon-Wrapped Scallops Recipe. It’s one of those recipes that make you feel fancy without all the fuss — perfect for impressing guests or treating yourself on a cozy night in. Let me share how I bring this mouthwatering combo to the table every time, plus some insider tips to make sure your scallops turn out juicy, tender, and packed with that irresistible bacon crunch.

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Why This Recipe Works

  • Perfect Flavor Balance: The salty bacon complements the sweet, tender scallops, while brown sugar and garlic add a subtle depth.
  • Simple Technique: Cooking bacon almost fully first means it crisps nicely around scallops without overcooking them.
  • Juicy Scallops Every Time: Cooking them just to 120°F inside and resting ensures they stay tender, not rubbery.
  • Versatile & Impressive: This recipe works for quick weeknight meals or fancy dinner parties.
Bacon-Wrapped Scallops, scallops appetizer, seafood recipes, elegant seafood dishes, bacon scallops recipe - The image shows several round pieces of food in a metal pan; each piece has two layers, a light golden-brown top layer with a soft texture that looks like melted cheese or a similar item, and a bottom layer wrapped in crispy bacon with visible toothpicks holding the layers together. A woman's hand holds a black brush with transparent yellow bristles, spreading a shiny glaze over one of the food pieces, giving it a glossy finish. The pan has some brown crispy spots and oil around the food, indicating cooking in progress. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

I always say great dishes start with great ingredients, and for this Bacon-Wrapped Scallops Recipe, every component plays an important role to bring out that crave-worthy flavor in every bite. Shopping for fresh, quality scallops and the right bacon really makes a difference, so I’ll share my go-to tips for picking them out.

Bacon-Wrapped Scallops, scallops appetizer, seafood recipes, elegant seafood dishes, bacon scallops recipe - Flat lay of uncooked large sea scallops arranged neatly beside several raw strips of streaky bacon, a small white ceramic bowl with softened golden melted butter, a minced garlic clove resting whole next to a tiny white bowl containing light brown granulated brown sugar, a separate tiny white bowl with coarse sea salt, a pinch of freshly ground black pepper scattered delicately beside it, and another small white bowl filled with clear light green avocado oil, all spaced evenly and symmetrically, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Bacon: Choose a thick-cut variety to wrap around scallops; thinner bacon crisps quickly but can break apart, while thicker bacon holds well and delivers great chew.
  • Scallops: Look for large, dry sea scallops—they sear beautifully and won’t release too much water, which can ruin the bacon’s crispiness.
  • Butter: Adds richness and helps carry the garlic and brown sugar glaze to the scallops during cooking.
  • Garlic: Fresh minced garlic infuses the butter glaze with that savory warmth, better than pre-minced garlic for flavor.
  • Brown Sugar: Just the right touch to balance the saltiness of bacon with a hint of caramel sweetness.
  • Salt and Black Pepper: Essential for simple seasoning—salt enhances all the natural flavors, pepper adds mild heat.
  • High-Smoke Point Oil (Avocado or similar): Keeps the pan hot enough for searing the scallops without burning the butter or garlic.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite parts about this Bacon-Wrapped Scallops Recipe is how forgiving it is when it comes to tweaking flavors. I’ve adapted it for different tastes and occasions, and honestly, it still shines every time! Feel free to make it your own.

  • Spicy Kick: I sometimes add a pinch of cayenne or smoked paprika to the butter mix for a subtle heat that pairs surprisingly well with the sweet and savory notes.
  • Herb Variations: Try swapping fresh parsley with thyme or rosemary for an earthy twist—fresh herbs really elevate the dish.
  • Make It Keto-Friendly: This recipe naturally fits keto diets, but if you want a lighter option, swap bacon for turkey bacon; just watch cooking times as it crisps faster.
  • Holiday Glam: For a festive touch, I sometimes drizzle a balsamic glaze over the finished scallops — trust me, it’s a game changer!

Step-by-Step: How I Make Bacon-Wrapped Scallops Recipe

Step 1: Prep Your Bacon Just Right

Start by cooking your bacon in a large skillet over medium to medium-low heat for about 10-12 minutes. You’re aiming for bacon that’s cooked but still soft enough to wrap around the scallops easily—don’t let it get crispy just yet! I like to remove the bacon as soon as it gets pliable and lay it on paper towels to drain. This method keeps it tender during wrapping but ensures it’ll crisp nicely when seared with the scallops.

Step 2: Prepare and Wrap the Scallops

While the bacon cools, get your scallops ready. Remove the little side muscle (that tough part you sometimes find on the side) if it’s still attached, then pat each scallop dry with paper towels. This step is crucial because excess moisture keeps scallops from searing properly. Wrap each scallop with a strip of bacon and secure it with a toothpick—this prevents bacon from unraveling during cooking. Pro tip: If you want to prep ahead, you can wrap scallops an hour before cooking and keep them covered in the fridge.

Step 3: Whisk Together the Glaze

In a small bowl, whisk melted butter with finely minced garlic, brown sugar, salt, and black pepper until well combined. This glaze is going to add that beautiful glossy finish and flavor burst when you brush it onto the scallops towards the end of cooking, so don’t skip it!

Step 4: Sear the Bacon-Wrapped Scallops

Heat a tablespoon of avocado or other high-smoke point oil in a large clean skillet over medium to medium-low heat. Place the wrapped scallops in the pan, cooking about 3-4 minutes per side. Timing is important here – you want the scallops to reach about 120°F internally but not overcook (they’ll continue cooking when resting). During the last 1-2 minutes of cooking, brush on the garlic-butter glaze to caramelize slightly and add extra flavor.

Step 5: Rest and Serve

Once cooked, remove scallops from the skillet and let them rest for 5 minutes—this is where the magic happens because the internal temperature gently rises to 130°F, giving you that perfect tender bite. Serve your Bacon-Wrapped Scallops with a sprinkle of fresh parsley and a squeeze of lemon wedges. The brightness from lemon cuts through the richness beautifully, trust me on that!

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Tips from My Kitchen

  • Use Dry Scallops: Trust me, wet scallops release too much water and will steam instead of sear, so always go for dry if you can find them.
  • Don’t Overcook Scallops: They go from tender to rubbery super fast, so I use a kitchen thermometer for perfect timing every time.
  • Pliable Bacon Is Key: Cooking bacon just enough so it bends but isn’t crumbly makes wrapping scallops easier, avoiding breakage.
  • Rest Before Serving: Letting scallops rest after cooking keeps them juicy and lets the flavors settle beautifully.

How to Serve Bacon-Wrapped Scallops Recipe

Bacon-Wrapped Scallops, scallops appetizer, seafood recipes, elegant seafood dishes, bacon scallops recipe - Six round pieces of food are arranged on a white plate, each piece has a light golden brown center wrapped in a crispy ring of darker brown. They are topped with small green parsley pieces sprinkled all over. Around the plate, there are lemon wedges with bright yellow skin and pale yellow inside, and more parsley leaves. The plate sits on a white marbled surface, with a dark blue cloth partially visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love keeping it simple by garnishing with a sprinkle of fresh parsley and a couple of lemon wedges on the side. The parsley adds a lovely fresh color and the citrus juice brings a bright, zesty punch that balances the richness of the bacon and butter. Sometimes, I add a touch of finely chopped chives for a mild oniony aroma that complements the garlic in the glaze.

Side Dishes

These scallops pair beautifully with a crisp green salad, roasted asparagus, or even a light quinoa pilaf. My go-to is always a buttery mashed cauliflower or lemony garlic green beans to keep things fresh and vibrant alongside the indulgent bacon-wrapped scallops. And of course, a warm crusty bread to mop up the garlic butter is never a bad idea!

Creative Ways to Present

For special occasions, I like serving these scallops on elegant bamboo skewers arranged on a platter, sometimes drizzled with a balsamic glaze or garnished with microgreens. They also make fantastic canapé-style bites at parties—just pop a scallop on a small cracker with a dollop of herbed cream cheese and watch them disappear fast!

Make Ahead and Storage

Storing Leftovers

I always recommend letting your leftover bacon-wrapped scallops cool completely before storing them in an airtight container. Refrigerate and enjoy within 2 days for best flavor and texture. Leaving them too long can dry them out or make the bacon lose its crispness.

Freezing

While I usually enjoy these fresh, I have frozen them once or twice by placing wrapped scallops on a parchment-lined tray, freezing till solid, then transferring to a freezer bag. When ready to cook, I thaw in the fridge overnight and cook as usual, though you might lose a bit of that crispy bacon texture after freezing.

Reheating

To reheat, I find the oven method works best—place scallops on a baking sheet and warm at 350°F for 8-10 minutes until heated through. This keeps the bacon a bit crispier than microwaving, which tends to make things rubbery and soggy.

FAQs

  1. What type of bacon is best for bacon-wrapped scallops?

    Thick-cut bacon is ideal because it holds its shape better when wrapped around the scallops and crisps up nicely without breaking apart. It also offers a good balance of chewiness and crispness that complements the tender scallops perfectly.

  2. How do I know when scallops are cooked perfectly?

    Perfectly cooked scallops are opaque and just firm to the touch, with an internal temperature around 120°F when you remove them from the pan. They’ll continue cooking while resting, so pulling them early helps keep them tender and juicy instead of rubbery.

  3. Can I bake bacon-wrapped scallops instead of pan-searing?

    Absolutely! Baking at 425°F for about 12-15 minutes works well. Just keep an eye on them so the bacon crisps without overcooking the scallops. You can brush the butter-garlic glaze halfway through baking for flavor.

  4. Why should I use dry scallops instead of wet scallops?

    Dry scallops aren’t treated with sodium tripolyphosphate, so they don’t release excess water during cooking, which ensures a better sear and avoids sogginess, especially important when wrapping with bacon that needs to stay crispy.

  5. Can I save time by cooking bacon fully before wrapping scallops?

    I don’t recommend fully cooking the bacon first because it becomes too rigid to wrap properly and may burn during cooking. Cooking it until it’s pliable but not crispy ensures it crisps to perfection wrapped around the scallops.

Final Thoughts

Whenever I whip up this Bacon-Wrapped Scallops Recipe, I feel like I’m treating myself and everyone around to a little piece of seafood heaven. The combination of buttery, garlicky flesh wrapped in crisp, smoky bacon is irresistible and surprisingly easy to pull off. So much so that I encourage you to try it next time you want to impress without stress—you’ll be amazed how quickly it disappears off the plate. Trust me, once you’ve mastered this, it’ll become one of those go-to dishes you love sharing with friends and family.

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Bacon-Wrapped Scallops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 31 reviews
  • Author: Caroline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American
Print Recipe

Description

This Pan-Seared Bacon Wrapped Scallops recipe features succulent large sea scallops wrapped in crispy bacon, pan-seared to perfection and finished with a flavorful butter garlic glaze. A perfect appetizer or main course that combines smoky, savory, and buttery flavors.

Ingredients

Meat and Seafood

  • 9 ounces bacon or 10 strips
  • 1 pound large sea scallops, about 10-12 count

Sauce and Seasoning

  • 2 tablespoons butter, melted
  • 1 garlic clove, finely minced
  • 2 teaspoons brown sugar
  • ¼ teaspoon salt
  • Pinch of black pepper

Cooking Oil

  • 1-2 tablespoons avocado oil or other high smoke point oil

Instructions

  1. Cook Bacon: Heat a large skillet over medium to medium-low heat and cook the bacon for 10-12 minutes until it is almost cooked through but still pliable. Remove the bacon and drain on a paper towel-lined plate.
  2. Prepare Scallops: Remove the tough tendons or side muscles from the scallops and pat them dry. Wrap each scallop with one strip of bacon and secure with a toothpick.
  3. Make Butter Garlic Sauce: In a small bowl, whisk together melted butter, finely minced garlic, brown sugar, salt, and black pepper until well combined.
  4. Sear Scallops: In a clean large skillet, heat 1 tablespoon of avocado oil over medium to medium-low heat. Add the bacon wrapped scallops and cook for 3-4 minutes on each side or until the internal temperature reaches 120 degrees Fahrenheit. Brush the butter garlic sauce over the scallops during the last 1-2 minutes of cooking.
  5. Rest and Serve: Remove the scallops from the skillet and let them rest for 5 minutes to allow carryover cooking until they reach 130 degrees Fahrenheit. Serve garnished with fresh parsley and lemon wedges.

Notes

  • Use large dry sea scallops rather than wet scallops for the best texture and flavor.
  • Do not overcook scallops as they will continue cooking while resting, preventing rubbery texture.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 8-10 minutes to preserve texture and avoid microwaving.

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 2 g
  • Sodium: 600 mg
  • Fat: 24 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 18 g
  • Cholesterol: 80 mg

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