This post may contain affiliate links. Please read our disclosure policy.
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.
I’ll explain.
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. And if you like your bacon even more crisp, partially cook it before wrapping the scallops as you would with Bacon Wrapped Shrimp.) The scallops were buttery and tender, the bacon sizzling and juicy.
Serve With
I love to serve these with Greek Salad or Spinach Salad or a seafood dynamic duo with Crab Salad, and on days when we’re looking for a decadent meal, they’re fantastic served over Pasta Aglio e Olio or alongside Cheesy Potatoes. They also make a crowd pleasing appetizer – why let Bacon Wrapped Shrimp, Grilled Bacon Wrapped Shrimp and Bacon Wrapped Dates have all the fun!? 😉
And during grilling season, you can make Grilled Bacon Wrapped Scallops instead.
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. (If your bacon is thick or you like it crispier, you can partially bake on baking sheet for 3-5 minutes before wrapping scallops.)
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!
Bacon Wrapped Scallops
Video
Ingredients
- 16 sea scallops see recipe notes
- 8 slices bacon cut in half crosswise
- 16 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- kosher salt to taste
Instructions
- 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 (see recipe note #2). 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.
Notes
- Look for ‘dry’ sea scallops, which means they haven’t been soaked in sodium tripolyphosphate to make them heavier. (yuck!)
- If you like your bacon more crisply cooked, you can partially cook it for 3-5 minutes before wrapping the scallops as with these Bacon Wrapped Shrimp.
- 4 scallops makes a hearty main course. If you have light eaters, consider 3 scallops per person.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I am planning to make these for dinner tomorrow night, am looking forward to eating them! everyone on here sounds like they loved them so I am excited, I do love scallops
I love to hear that, Deborah! Let me know how it goes! 🙂
Sooo yummy! Thanks for the great recipe!
So glad you enjoyed, Kathryn!!
Marissa, Thank you for creating this delectable treat and your persistence in doing so!!! It was very well received in my home!!! YUMMMMMM!!
My pleasure, Tolly! So glad that you and your family enjoyed it!
This was a great recipe!. Scallops are one of my favorite dishes and this did not disappoint. I followed the recipe as stated. As suggested I pre-cooked the bacon a bit as I do like it crispy. It took the 12 minutes as stated to cook the bacon and scallop in the oven. SO delish. I was a little afraid that the bacon would make it too salty if I also seasoned with salt and pepper.as stated in the recipe). It didn’t!, was perfectly seasoned.
I didn’t have parchment paper on hand (which, i generally LOVE to use) but this did great on aluminum foil as well.. no sticking and still easy peasy cleanup. This will absolutely be a go-to recipe for us. Can’t wait to make it again.
THANKS SO MUCH!
That’s wonderful, Cherie! I’m so glad the scallops were a hit. Thank you for coming back to let me know!!
Is there any favorite dipping sauces people have used? I’m making these tonight and cannot wait. Have leftover scallops from my husband’s pan seared Saturday night entree… he just bought too many. As they are fresh I have to use them up. Going to serve a nice flat bread pizza alongside them so thinking something spicy and not sweet for a dip.
Thanks…
Hi, Kristen! I think this Spicy Remoulade Sauce would be perfect! Enjoy!
Fantastic recipe! The bacon that I used was in-between thin and thick cut (regular?), and I also like crispier bacon, so I fried the bacon a few minutes (pinning it down with a cookie/pie cooling rack so that it wouldn’t curl) before wrapping them around the scallops.
The scallops came out plump and juicy and the bacon was slightly crisp. Oh so good! The adults loved it and my 3-yo toddler couldn’t get enough!
Thank you for this recipe! I always loved bacon wrapped scallops, but was too scared to ever make them at home. This is the first time I tried making them and they turned out perfectly!
That’s wonderful, Virginia!! Thanks so much for coming back to let me know!
I used my cast iron skillet with olive oil, followed the rest of the instructions, and they turned out great! 425° really is spot on.
Awesome recipe! My wife said, “Go online and find a good recipe for bacon wrapped scallops”, so I did. They turned out so perfect, thank you!
That’s wonderful, Christopher! Thank you for coming back to let me know.
Hoping to make this for my husband tomorrow for valentine’s day! Do you use frozen then thawed or do you buy fresh? And have you tried it with butter instead of olive oil? Thanks in advance!
April, I’m so sorry that I didn’t get back to you before Valentine’s Day! I buy frozen and thaw them – I’d love to buy them fresh, but I live in the high desert of Oregon, lol! I haven’t made them with butter – my only concern is the butter getting too brown, but my guess is that it would work just fine!
WOW – Your instructions are to the T – PERFECT – I have tried making these so many times and was never successful – Bacon not crispy — Scallop overcooked – Thank you for the time and work you put into this – I made them for Super Bowl Sunday and they were DELISH
That’s wonderful, Lorraine!! So glad you enjoyed them. Thank you for coming back to let me know!
Hi, made these tonight for dinner. We loved the recipe. Followed the recipe exactly. They came out perfectly. Always wanted to make bacon wrapped scallops but never tried. This recipe is so easy and the outcome so delicious. Will definitely be making them again. The next time I will pre cook the bacon a bit so it crisps a bit more.
Thank you so much for sharing.
So glad you enjoyed these, Eloise!! Thank you for coming back to let me know! 🙂
Delish!!! Thanks for this 🙂
My pleasure!! 😊
Trying it tonite yum yum
Do you absolutely need to remove the roe? can you cook it with this on.
Hi Naylin. 🙂 I’m guessing you’re referring to the foot of the scallop? If that’s correct, then I do recommend removing it as they can be very tough.
Can you reheat them if you take them to a party?
Hi Shawnna! Wish I could say ‘yes,’ but I’m afraid it won’t go well if you do. I haven’t reheated them before and I’m afraid that they might be rubbery that way…
Are scallops thawed or f
Rozen? Thanks!
Hi Ann! You’ll want to use thawed scallops for this recipe. 🙂