A wonderfully decadent appetizer, these bacon wrapped scallops are surprisingly easy to make - they're ready in about 30 minutes! Par-cook the bacon, wrap a slice around each scallop, and broil. Easy and delicious!
I love sea scallops. I enjoy their meaty texture and delicate flavor. I enjoy baked scallops, grilled scallops, seared scallops, and broiled scallops. But bacon wrapped scallops are especially good. In this recipe, the scallops are seasoned, wrapped in bacon slices, brushed with butter, and broiled into succulent perfection. This decadent appetizer is surprisingly easy to make!
Ingredients
You'll only need a few ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Bacon: It's best to choose thin slices over thick ones.
- Sea scallops: You'll need a pound of them. Choose large ones - a pound should have between 15 and 20 scallops. When I filmed this recipe, the bag of scallops I used had 18 of them.
- To season: Kosher salt, black pepper, and garlic powder.
- Melted butter: You'll use it to brush the scallops before cooking them.
Variations
- The best way to vary this recipe is to use different seasonings. In addition to the spices mentioned in the recipe card, you can season the scallops with onion powder, chili powder, smoked paprika, cayenne pepper, dried oregano, and dried thyme. Not all of these at once, but try different combinations. My favorite combination is ½ teaspoon of chili powder and ½ teaspoon of smoked paprika.
- Instead of brushing the scallops with melted butter, spray them with olive oil cooking spray.
- It's pretty to garnish the finished dish with chopped parsley or chives.
Instructions
Considering this is such a fancy appetizer, it's surprisingly easy to make. The detailed instructions are listed in the recipe card below. Here's an overview of the steps:
Your first step is to par-cook the bacon. This will help ensure it's fully cooked and crispy by the time the scallops are cooked. I use the microwave to cook the bacon, ensuring it remains pliable - we don't want it crispy at this point.
Pat the scallops dry using paper towels. Season them with salt, pepper, and garlic powder. Wrap each scallop in a slice of bacon and thread them on skewers.
Place the scallops on a baking sheet, brush them with melted butter, and broil until cooked through.
Serve immediately.
Expert Tips
What Skewers to Use
I like to use small, 8-inch bamboo skewers that I get on Amazon and thread three scallops on each skewer.
Soaking the skewers in water helps prevent them from burning, but they might still burn under the hot broiler. To prevent that from happening, place thin foil strips on the exposed edges to protect them.
Scallop Size
Make sure to use sea scallops, which are large and meaty, and not tiny bay scallops. The sea scallops should be large - marked 10/20 per pound or even larger. Smaller ones won't work in this recipe.
Side Muscle
If the scallops have a small, crescent-shaped muscle attached to their side, as shown in the photo below, use your fingers to peel it off and remove it. It gets tough when cooked.
Recipe FAQs
Yes. Using a bag of frozen scallops is fine, but you'll need to defrost them overnight in the fridge before using them. If they're still a bit icy by the time you start cooking, rinse them in tepid water and pat them dry with paper towels.
You can, but it likely won't be crispy if you do. So, I highly recommend going through that extra step. If you prefer not to use the microwave, you can use the oven or a skillet.
I recommend using pork bacon for the best results. If you use turkey bacon in this recipe, there's no need to par-cook it.
Scallops are done when they turn from translucent into white but are still moist.
Serving Suggestions
These delicious scallops are typically served as an appetizer. I usually serve three per person.
You can also serve six per person as a main course. When I serve them as the main course, I typically serve them with a green side dish that would add a pop of color, such as steamed broccoli, sauteed spinach, roasted asparagus, or arugula salad.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through.
More Scallop Recipes
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Recipe Card
Easy Bacon Wrapped Scallops Recipe
Video
Ingredients
- 1 pound bacon - 16-18 slices
- 1 pound sea scallops - 16-18 scallops; not bay scallops
- ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoons butter - melted
Instructions
- If using bamboo skewers, soak them in cold water for 30 minutes. I like to use short, 8-inch skewers that I get on Amazon.
- Par-cook the bacon: Place two paper towels on a large microwave-safe plate. Place 4-5 slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave on high until partially cooked but still pliable, about 2 minutes. Remove the bacon to another plate (be careful – the plate and the bacon will be hot). Repeat 3 more times with the remaining bacon slices.
- Pat the scallops dry with paper towels. Season them on both sides with salt, pepper, and garlic powder.
- Wrap a slice of bacon around each scallop.
- Thread the wrapped scallops on the skewers, three per skewer (four or five if using long skewers).
- Heat your broiler on high (500°F). Place an oven rack 6 inches below the broiling element (not directly below).
- Line a large baking sheet with nonstick foil. Arrange the skewers on the baking sheet. Brush the scallops on both sides with melted butter. Loosely cover the exposed edges of the bamboo skewers with foil strips to prevent them from burning.
- Broil until the scallops are cooked through, about 4 minutes per side. How long you'll need to cook them depends on their size and how hot your broiler runs. Scallops are done when they turn from translucent into white but are still moist.
- Serve immediately.
Notes
- Make sure to use sea scallops, which are large and meaty, and not tiny bay scallops. The sea scallops should be large - marked 10/20 per pound or even larger. Smaller ones won't work in this recipe.
- Using a bag of frozen scallops is fine, but you'll need to defrost them overnight in the fridge before using them. If they're still a bit icy by the time you start cooking, rinse them in tepid water and pat them dry with paper towels.
- You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through.
Nutrition per Serving
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