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Grilled Bacon Wrapped Scallops are a beautiful main course or appetizer that taste even better than they look! An elegant, restaurant quality meal that's perfect for entertaining or a date night al fresco.
You'll need an outdoor grill, just 30 minutes and 3 simple ingredients plus salt and pepper to prepare them. (Outside of grilling season, you can make my reader favorite Bacon Wrapped Scallops in your oven instead.)
Ingredients You Need to Make Grilled Bacon Wrapped Scallops
- Scallops: large sea scallops
- Bacon: If your scallops are very large, use a full bacon strip for each one
- Olive Oil
- Kosher Salt and Freshly Ground Black Pepper
You don't want overcooked scallops or undercooked bacon. The key to avoiding these undesirable results is to partially cook the bacon right on the grill before wrapping and grilling the scallops. Don't skip this step! It's a simple process that ensures perfectly succulent scallops and crispy bacon every time.
Cooked scallops should be opaque, not translucent. They typically take 6-8 minutes to grill, but their actual cook time may vary depending on factors such as size and thickness.
Scallops should be grilled over direct, medium-high heat, ~425˚F.
You should rinse scallops with cold water to remove any grit. Pat dry before seasoning and cooking.
Coating the scallops in olive oil and lightly brushing the grill grates with oil are the best ways to keep them from sticking to the grill.
It's important to partially cook the bacon for 5 to 6 minutes before wrapping the scallops (otherwise you'll end up with overcooked scallops or underdone bacon). Once you wrap the scallops in partially cooked bacon, you'll grill them for 6 to 8 minutes.
More Delicious Grilled Seafood
How to Make Bacon Wrapped Scallops on the Grill
In a medium bowl, toss scallops with olive oil, salt and pepper to coat.
Preheat a gas grill to medium-high, 425˚F. When the grill reaches temperature, turn off burners in one area to create an indirect heat zone. Arrange bacon strips on the indirect heat area of the preheated grill; cook with the lid open, 5 to 6 minutes, depending on thickness. Transfer partially cooked bacon to clean plate. Turn burners back on; close grill lid and reheat to 425˚F.
Wrap one slice of partially cooked bacon around the edges of each raw scallop and thread onto a metal skewer (or bamboo skewer soaked in water for 15 minutes or more). To grill, lightly brush grates with oil. Cook scallops over direct heat, 6-8 minutes total (3 to 4 minutes per side), or until scallops are just cooked through and bacon is crisp. Serve immediately with lemon wedges if desired.
Grilled Bacon Wrapped Scallops
- 12 large sea scallops side-muscles removed
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt or ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 6 slices bacon halved crosswise (see recipe note #1)
- avocado oil or other high heat vegetable oil for brushing grill grates
- 1 lemon cut into wedges, optional
- Preheat a gas grill to medium-high, 425˚F. If using bamboo skewers, soak in water for at least 30 minutes. (Or use metal skewers.)
- Meanwhile, add scallops, olive oil, salt and pepper to a medium bowl; toss gently to coat.
- When the grill reaches temperature, turn off burners in one area to create an indirect heat zone (to minimize grease flare ups). Arrange bacon slices on grill over indirect heat, leaving some space between each. Grill bacon with the lid open, 5 to 6 minutes depending on the thickness. (It should still be pliable when you remove it from the grill.) Transfer bacon to a clean plate.
- Turn burners back on; close grill lid and reheat to 425˚F.
- When partially cooked bacon slices are cool enough to handle (a few minutes after you remove from grill), wrap each slice of bacon around the edges of one raw scallop and thread onto a metal skewer (or bamboo skewer soaked in water for 15 minutes or more). Repeat with remaining scallops (3 scallops per skewer), leaving a little room between each. Transfer skewers to a clean plate as you go.
- When you're ready to grill, brush grates lightly with oil. Cook scallops over direct heat, 3 to 4 minutes on each side until scallops are just cooked through and bacon is crisp (6-8 minutes total). (Recipe note #2) Transfer to clean platter or plate and serve with lemon wedges if desired.
- If your scallops are very large and you want them completely wrapped, you may need close to a full bacon strip per scallop. Also note that for thick cut bacon, you can increase par-cook time by a 2 or 3 minutes, until bacon is starting to crisp, but is still pliable. Do this on your grill or in your oven or in a skillet on the stovetop.
- I recommend using a thin, metal spatula instead of tongs for turning these on the grill.
- Note that total time does not include skewer soaking time.