Bacon Wrapped Scallops are elegant enough for a dinner party or a romantic dinner for two and easy enough to prepare on a busy weeknight. In less than 30 minutes you can cook bacon wrapped scallops in the oven to tender, juicy perfection.
I’d be a little embarrassed to tell you how many times we’ve had scallops wrapped in bacon for dinner over the past couple of weeks. I wanted them to be just perfect before posting the recipe and it was harder than I thought! I wanted the scallops to be tender like they are when you sear them and have the bacon cooked just right. And I wanted them to bake in the oven, preferably without catching anything on fire.
The first two times I made these bacon wrapped scallops, I tried to broil them as this recipe calls for. After the spattering grease and smoke that billowed from my oven on the first try, I decided to move the pan a little further from the broiling element for the second try. Same problem.
Next I tried baking them at a higher temperature and finishing them under the broiler. Same spatter and smoke problem and the scallops were tough. And speaking of tough, I saw one recipe that called for baking them for 35(!!!) minutes at 425°F, which I can only imagine would turn a scallop into something like a rubber disc.
But, at last, success! Baking scallops wrapped in bacon for 12 minutes at 425°F was just perfect (if your scallops are very large or your bacon very thick, it could take up to 15 minutes.) The scallops were buttery and tender, the bacon sizzling and juicy.
How to Make Bacon Wrapped Scallops
Step 1: Preheat oven to 425°F. Pat scallops dry with a paper towel and remove any side muscles.
Step 2: Wrap each scallop with 1/2 slice of bacon and secure with a toothpick.
Step 3: Drizzle olive oil over scallops and season with pepper and kosher salt.
Step 4: Arrange scallops in a single layer on a baking sheet lined with parchment paper.
Step 5: Bake in a 425°F oven for 12 to 15 minutes, depending on scallop size and bacon thickness. Serve hot!
A fast and fabulous recipe for cooking scallops wrapped in bacon!
- 16 sea scallops see recipe notes
- 8 slices bacon cut in half crosswise
- 8 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- kosher salt to taste
Preheat oven to 425°F.
Line a baking sheet with parchment paper. Set aside.
Pat scallops dry with a paper towel and remove any side muscles. Wrap one scallop in a half slice of bacon and secure with toothpick. Repeat with remaining scallops.
Drizzle olive oil over each scallop and season with pepper and kosher salt.
Arrange scallops in a single layer on prepared baking sheet, giving each scallop some room to allow the bacon to crisp.
Bake 12 to 15 minutes until scallop is tender and opaque and bacon is cooked through. Serve hot.
- Look for 'dry' sea scallops, which means they haven't been soaked in sodium tripolyphosphate to make them heavier. (yuck!)
- 4 scallops makes a hearty main course. If you have light eaters, consider 3 scallops per person.