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 so very tasty!
I love sea scallops. I enjoy their meaty texture and delicate flavor. While shrimp is a good place to start when one tries shellfish for the first time, scallops are mild enough that they also make an excellent choice.
In this particular recipe, the scallops are seasoned, wrapped in bacon slices, brushed with butter, and broiled into succulent perfection. This decadent appetizer is actually quite easy to make!
Ingredients
You'll only need a few ingredients to make this wonderful appetizer. 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 or granules.
- Melted butter: You'll use it to brush the scallops prior to cooking them.
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, and I make sure that the bacon remains pliable - we don't want it crispy at this point.
- Now, 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.
Expert tips
- 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.
- 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. So I like to place thin strips of foil on the exposed edges to protect them.
Frequently asked questions
Yes. It's fine to use a bag of frozen scallops, 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, you can rinse them in tepid water and pat them dry with paper towels.
You can, but if you do, it likely won't end up crispy. So I highly recommend going through that extra step. If you'd rather not use the microwave, you can use the oven or a skillet. You'll need to experiment with how long it takes when using these methods.
I recommend using pork bacon for the best results. If you try using turkey bacon in this recipe, there's no need to par-cook it.
Variations
- The best way to vary this recipe is to use different seasonings. 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.
- Rather than brushing the scallops with melted butter, you can spray them with olive oil cooking spray.
- It's pretty to garnish the finished dish with chopped parsley or chives.
Serving suggestions
Bacon-wrapped scallops are typically served as an appetizer. I like to serve three per person.
You can also serve them as a main course, in which case, I would serve six per person.
They're good with several side dishes, but I like to serve them with a green side 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. Or in a low (300F) oven until heated through.
Related recipes
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Bacon-Wrapped Scallops
INGREDIENTS
- 1 lb. bacon (16-18 slices)
- 1 lb. sea scallops (16-18 scallops; not bay scallops)
- ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon of any other salt)
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder or granules
- 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, as shown in the video. Thread the wrapped scallops on the skewers, three per skewer (four or five if using long skewers).
- Heat your broiler on high (500 degrees 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 strips of foil to prevent them from burning.
- Broil until the scallops are cooked through, about 4 minutes per side. Exactly how long you'll need to cook them will depend on their size and on how hot your broiler runs. Scallops are done when they turn from translucent into white but are still moist.
WATCH THE VIDEO:
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.
- It's fine to use a bag of frozen scallops, 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, you can rinse them in tepid water and pat them dry with paper towels.
ADD YOUR OWN NOTES
NUTRITION PER SERVING
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 