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.
Learn about The Spruce Eats' Editorial Process
Updated on 09/2/22
Easy bacon-wrapped scallops

The Spruce Eats / Diana Chistruga
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
Servings: 24 servings
Nutrition Facts (per serving)
42 Calories
2g Fat
1g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 24
Amount per serving
Calories 42
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 11mg 4%
Sodium 187mg 8%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 5g
Vitamin C 0mg 0%
Calcium 2mg 0%
Iron 0mg 1%
Potassium 71mg 2%
*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.)

A popular appetizer, scallops wrapped in bacon are a snap to prepare and the presentation is impressive, making the perfect recipe to include in your party fare. 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, and the crispy wrapping complements the tender mollusk.

To make, partially cooked bacon is wrapped around sea scallops, which are then seasoned and broiled until the scallops are cooked and the bacon is crispy. Precooking the bacon helps prevent overcooking the scallops, which will turn rubbery when overdone.

Serve these bacon-wrapped scallops as an appetizer with toothpicks, or as an entrée alongside mashed potatoes, polenta, or over creamy pasta with roasted asparagus or steamed green beans.

1:31

Click Play to See This Easy Bacon-Wrapped Scallops Recipe Come Together

Ingredients

Steps to Make It

  1. Gather the ingredients.

    Ingredients for easy bacon-wrapped scallops recipe gathered

    The Spruce Eats / Diana Chistruga

  2. Fry the 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 scallops under running cold 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 the 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 frequently so 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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add 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.

Recipe Variations

  • Replace the seasoned pepper with lemon pepper.
  • Instead of pepper, use a light sprinkling of Creole or Cajun seasoning or a salt-free seasoning for seafood.
  • Use turkey bacon instead of pork bacon, or choose uncured bacon.
  • The recipe may also be made with large or jumbo shrimp.

Tips

  • 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.
  • Use the largest scallops you can find as they will be easier to wrap and will not overcook. You also want the scallops to be uniform in size so that they all cook at the same pace.
  • To cook all of the bacon at once, you can bake it on a baking pan lined with parchment or fitted with a rack. You can also microwave the bacon to partially cook it.