Ingredients & Substitutions
Here I explain the best ingredients for scallops wrapped in bacon, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Scallops – Fresh scallops are a treat to use if you can get them, but I can usually only find frozen ones, which still work fine. Just thaw them completely in the fridge, or in a bag submerged in cold water. Bay scallops are pretty small, so I recommend sea scallops for easier wrapping. Lemon Juice – This adds flavor and also improves the texture of the scallops. I have a bottle of lemon juice in my fridge at all times, so I usually use that, but go for freshly squeezed lemon juice if you have the time. Spices – Garlic powder, sea salt, and black pepper. I keep it simple to enhance the flavor of the dish without overpowering the delicate taste. Feel free to add other spices or dried herbs, though, such as paprika, cayenne pepper, parsley, or thyme. Bacon – I usually make bacon in the oven for most recipes that call for it, but my bacon wrapped scallops recipe doesn’t require you to cook the bacon first. Simply cut it in half to make shorter thick cut bacon slices for wrapping. Avoid thick-cut bacon, as it will take too long to cook and your scallops will turn out rubbery. Lemon Butter Sauce – This garlic butter sauce is totally optional, but when you drizzle it over these scallops, it takes every bite to a whole new level! Highly recommend.
How To Cook Bacon Wrapped Scallops
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Flavor Variations
Try tossing the scallops in a sweet and spicy glaze of honey (or my natural sugar-free honey) and sriracha. Sprinkle with shredded cheese in the last few minutes of baking. (I recommend Parmesan if you go this route.) For a tropical twist, tuck a small piece of pineapple between the scallop and bacon before wrapping.
Storage Instructions
Bacon wrapped sea scallops taste best fresh, so I don’t recommend storing them for later. They become rubbery if overcooked, which happens easily when reheating. And to me, they just don’t taste the same!
Drying the scallops is crucial. Removing excess moisture will help the bacon crisp up and prevents it from getting soggy. Also, counterintuitively, this actually helps lock moisture inside the scallops, so they stay juicy and tender. Cook them right away. Don’t add the scallops to the lemon juice until right before broiling, as they will start “cooking” from the acid in the lemon juice pretty quickly. (This is how I make ceviche, but we don’t want this for bacon wrapped scallops!) Wrap bacon snugly, but don’t stretch. If you stretch it, it can unravel during cooking. Broil on a rack for best results. It helps the bacon crisp up on all sides and the scallops cook more evenly. I love this set, where the rack and baking sheet fit together perfectly. Position the baking sheet about 6 inches away from the heating element. This is just the right distance to cook quickly and crisp up the bacon without burning.
If you must, you can keep any leftovers in the refrigerator for up to 3-4 days, and gently warm them in a skillet or under the broiler.
Serving Suggestions
I like to serve these as an elegant appetizer, but sometimes I just add a side dish and turn them into a meal. Here are some ideas:
Appetizer Spread – I pair them with air fryer steak bites or sirloin tips when I want a surf and turf experience in quick appetizer form. If you want something fresh and light, try my spinach stuffed mushrooms, roasted artichokes, or Caprese salad skewers. Vegetable Side Dish – My go-to veggie side for any seafood is roasted asparagus. But lately, I’ve served this bacon wrapped scallops recipe with pan fried brussels sprouts, sauteed broccoli, and sauteed mushrooms on different occasions. Starches – For a more filling meal, simply pair these bacon-y bites with a side of rice (I prefer cauliflower rice) or oven roasted potatoes. Salads – I like to remove the toothpicks from the bacon wrapped scallops and serve them over an arugula salad for a light lunch. They are also yummy with my Italian-inspired artichoke salad on the side. Steak – Scallops make an amazing appetizer before a steak dinner, but I think these are even better served with your steak. Just add a top sirloin or filet mignon.
More Bacon Wrapped Recipes
To level up any food, just wrap it in bacon! I use this “strategy” for many of my other bacon wrapped recipes:
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