These easy bacon wrapped scallops are smoky, salty bacon paired with the natural sweetness of the scallops. It’s a classic combination for good reason. One that never seems to go out of style.
Tender sea scallops wrapped in savory bacon cook up quickly and look beautiful on the plate. Perfect for a special occasion. Yet just as welcome at a holiday gathering as they are for a quiet supper at home.
This is a recipe that takes me back to my early kitchen days. When I was just 13, working in the kitchen of a supper club, I learned that the secret to great bacon wrapped scallops isn’t fancy ingredients. It’s all about the technique. The best way to ensure tender scallops and crisp bacon is using thin sliced bacon and taking the time to partially precook. This will keep the scallops tender while the bacon finishes crisping just right.
It’s a small step that makes a big difference, and exactly the kind of practical kitchen wisdom we love sharing here at Hobby Homestead.
Why You’ll Love This Recipe
- Simple, wholesome ingredients
- Big flavor without complicated steps
- A great make-ahead option for gatherings
- Precooking the bacon makes for tender scallops and prevents rubbery ones
- Easy to scale for family dinners or larger crowds
- Perfect for holidays, special occasions, or date night at home
Bacon Wrapped Scallops Recipe (Baked, Broiled, Fried)
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 12 Slices Bacon thin cut
- 24 Large Sea Scallops about 2 pounds fresh scallops, side muscle removed
- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter melted, optional but delicious
- Salt and black pepper to taste
Instructions
- Precook the bacon. This step is key for perfect results. Cut the bacon slices in half. You’ll use half a bacon slice per scallop. Cook the thin sliced bacon in a skillet over medium heat or in the oven just until it begins to render fat and soften. The bacon should still be flexible at this point, not crispy. Drain on paper towels. This allows the bacon to finish cooking later without overcooking the scallops.12 Slices Bacon
- Prepare the Scallops. Pat the scallops dry with paper towels. Season lightly with salt and pepper. Dry scallops cook better and develop a nicer finish.24 Large Sea Scallops
- Wrap the Scallops. Wrap a half slice of bacon around the side of the scallop and secure with a toothpick. Continue until all scallops are wrapped.
- Melt butter. Lightly brush with olive oil or melted butter, if using. If baking or broiling, soak toothpicks in water first to prevent burning.1 Tablespoon Olive Oil, 1 Tablespoon Butter, Salt and black pepper
- Place the bacon-wrapped scallops in a single layer on a baking sheet lined with parchment paper for easy cleanup.
- Cooking Methods. Choose the method that works best for you.
- Oven Method (Easy & Hands-Off). Preheat oven to 400°F. Bake scallops for 12–15 minutes, flipping once, until the scallops are opaque and the bacon is crisp.
- Broiler Method (Extra Crisp Bacon). Broil 4–6 inches from the heat for 6–8 minutes, turning once.
- Skillet Method. Heat a cast iron skillet over medium heat. Cook scallops for 3–4 minutes per side until golden and the bacon is fully cooked.
Notes
Tips for Perfect Bacon Wrapped Scallops
- Use large sea scallops so they don’t overcook
- Always pat scallops dry before wrapping
- Thin sliced bacon cooks more evenly
- Precook the bacon strips so they finish crisp without drying out the scallops
- Avoid overcrowding the pan or baking sheet
- Insert the toothpick horizontally through the bacon strip and scallop to keep the bacon snug as it cooks.
“Dry” vs. “Wet” Scallops
Choose “dry” scallops when possible.Dry scallops have not been treated with preservatives and sear better, with a cleaner flavor. Wet scallops release more liquid and can steam instead of browning.
How to tell when scallops are done
Scallops are ready when they turn opaque and feel slightly firm but still springy to the touch. Overcooked scallops will become tough and rubbery.How Many Scallops Per Person?
As an appetizer:- 3–4 scallops per person for a light starter
- 5–6 scallops per person if they’re the main appetizer
- 6–8 scallops per person for an average meal
- 8–10 scallops per person if served with lighter sides
Crowd-Cooking Tip
When cooking for a crowd, use multiple sheet pans and rotate them halfway through baking to ensure even cooking and crisp bacon.Should You Use Fresh vs. Frozen Scallops?
Fresh scallops are wonderful when available, but good-quality frozen sea scallops work just as well. If using frozen scallops from the grocery store, thaw them completely in the refrigerator and pat them very dry before wrapping. Excess moisture will prevent proper browning.Nutrition
What Not to Do
Avoid these common mistakes:
- Using thick, uncooked bacon without rendering first
- Skipping the step of patting scallops dry
- Cooking over high heat from the start
- Crowding the pan or baking sheet
Time-Saving Tip
Many grocery stores and seafood counters sell scallops already wrapped in bacon, which can be a real time-saver when cooking for a crowd. When possible, look for packages made with thin sliced bacon for best results.
Note: Store-bought versions often use thicker bacon. If that’s the case, you’ll want to render the bacon first so the scallops don’t overcook.
How to Cook Thick-Cut Bacon Wrapped Scallops
Oven-First Method (Best Overall)
- Preheat oven to 375°F.
- Place scallops on a wire rack set over a baking sheet.
- Bake for 10–15 minutes until the bacon begins to render.
- Finish by broiling for 2–3 minutes or searing quickly in a hot skillet.
Skillet + Oven Finish
- Cook slowly in a skillet over medium heat, turning often, until bacon begins to crisp (6–8 minutes).
- Transfer to a 400°F oven for 3–5 minutes if needed.
Make-Ahead & Storage Tips
- Wrap scallops up to 24 hours ahead and refrigerate
- Store leftovers in an airtight container for up to 2 days
- Reheat gently in a skillet or oven at 350°F (avoid the microwave)
Serving Suggestions
Serve warm with:
- Maple glaze or honey butter dipping sauce
- Lemon wedges
- Garlic aioli, BBQ sauce, or cocktail sauce
They pair well with classic farmhouse appetizers like deviled eggs, cheese boards, or roasted vegetables.
Sweet or Savory Flavor Variations
Flavor Variations:
- Brush lightly with maple syrup or sprinkle with brown sugar before baking for a sweet-savory finish
- Add a pinch of smoked paprika or garlic powder to the scallops before wrapping
- Finish with a squeeze of lemon or a drizzle of herb butter
These bacon wrapped scallops are proof that simple techniques can elevate a recipe without complicating it. It’s a dependable favorite we return to again and again for family gatherings and special occasions, and it always earns a place on the table.
Such a delicious treat.