Easy Bacon-Wrapped Scallops Recipe: Crispy, Sweet & Salty Indulgence for Entertaining

The Only Bacon-Wrapped Scallops Recipe You’ll Ever Need: Indulgent, Easy, and Totally Obsession-Worthy

Let’s be real: If you’ve ever stared at a restaurant menu and thought, “Yeah, I’m spending $35 on four bites of pure joy,” you were probably looking at bacon-wrapped scallops. Seriously, why does this combination exist? It’s like the universe decided seafood needed a leather jacket and a motorcycle—suddenly, it’s cool, edgy, and universally beloved. But here’s the kicker: You don’t need a fancy chef or a trust fund to make them. You can create the perfect appetizer with this easy recipe for bacon-wrapped scallops right in your own kitchen. It’s so simple it’s almost insulting to the restaurants charging a small fortune.

Why You Need This Recipe in Your Life ASAP

Why bother making these? Because they represent the peak of culinary synergy. You get the sweet, tender, buttery flavor of perfectly seared scallops playing a delicate duet with the salty, smoky crunch of crisp bacon. It’s a flavor bomb, IMO.

Plus, these things look fancy. Like, “I definitely went to culinary school” fancy. You serve these up, and suddenly, you’re not just a person; you’re The Host. They take maybe 10 minutes of prep and 15 minutes of hands-off cooking. You can practically make them while your guests are standing in the kitchen telling you about their commute. Minimal effort, maximum awe. Is there a better equation for entertaining? I think not.

The A-Team: Your Ingredients List

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Keep the ingredient list tight and focused. We want the scallops and bacon to shine, not get lost in a sea of unnecessary stuff. Always opt for sea scallops, not the tiny bay ones. Go big or go home!

• 1 Pound Large Sea Scallops: Pat them completely dry! This is non-negotiable for a perfect sear. Seriously, towel those bad boys off like you’re drying a fragile baby.
• 10–12 Slices of Thin-Cut Bacon: Thin-cut works best because it cooks up faster. Thick-cut bacon means you’ll overcook the scallop waiting for the bacon to crisp. We don’t want rubbery seafood.
• 1 Tablespoon Olive Oil or Butter: For a little boost of richness and to keep things from sticking.
• 1/4 Teaspoon Kosher Salt: Scallops need salt. They crave it.
• 1/4 Teaspoon Freshly Ground Black Pepper: Because everything tastes better with fresh pepper.
• Optional Glaze: For an extra punch (highly recommended!): 1/4 cup maple syrup or honey + 1 tsp Sriracha.

Tools & Kitchen Gadgets Used

You don’t need a whole arsenal, but a few specific tools make this process infinitely easier. This list covers everything you’ll touch from start to finish.

• Large Baking Sheet: You need space! Don’t crowd the pan, or you’ll steam the scallops instead of roasting them.
• Parchment Paper or Silicone Baking Mat: Essential for easy cleanup and preventing stickage. You’ll thank me later.
• Toothpicks (Wooden): The indispensable gadget that holds the whole delicious mess together.
• Sharp Chef’s Knife & Cutting Board: For halving the bacon and any glaze prep.
• Small Mixing Bowl & Whisk (for the glaze): If you opt for the sticky-sweet goodness.
• Kitchen Tongs: For flipping and transferring the finished product. Safety first, plus tongs make you feel like a pro chef.

Your Path to Culinary Glory: Step-by-Step Instructions

This is where the magic happens. Read these steps once, and you’ll realize you’ve been overcomplicating life.

1. Prep the Bacon and Scallops: Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper. Take those glorious bacon strips and cut them in half crosswise—we need short little jackets, not full-on winter coats.
2. Season the Scallops: Place the very dry scallops in a bowl, drizzle with olive oil or butter, and toss gently with salt and pepper. Don’t over-handle them; they’re delicate little souls.
3. Wrap It Up: Take a half-slice of bacon and wrap it tightly around the side of one scallop. Secure the bacon with a wooden toothpick. Make sure the ends of the bacon overlap neatly on the flat side of the scallop. This is your moment to shine!
4. Arrange and Bake: Place the wrapped scallops on the prepared baking sheet with the bacon overlap/toothpick facing up. Slide them into the preheated oven for 10 minutes.
5. The Glaze (If Using): While they bake, quickly mix your glaze ingredients (maple syrup/honey + Sriracha) in a small bowl. Whisk it up until it’s a unified, sticky dream.
6. Flip and Glaze: After 10 minutes, pull the pan out. Carefully flip each scallop to encourage even crisping. If you’re using the glaze, brush a light, even layer over the bacon.
7. Finish Strong: Return the pan to the oven for another 5–7 minutes, or until the bacon is beautifully crisp and the scallops are opaque throughout. The glaze should look caramelized and gorgeous.
8. Serve Immediately: Remove the toothpicks (unless you want your guests to ask for dental floss). Garnish with a little parsley if you’re feeling fancy. Stand back and accept the inevitable compliments.

Calories & Nutritional Info (The Stuff We Try Not to Think About)

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Look, this isn’t kale salad, but it’s not a deep-fried Twinkie either. Scallops are lean protein, and bacon is… bacon. Everything in moderation, right? Here’s a rough breakdown per serving (about 3 medium scallops with bacon):

• Estimated Calories Per Serving: $\approx 180-220$ calories (varies based on bacon thickness and glaze).
• Protein Powerhouse: Scallops are an excellent source of lean protein.¹ You get a solid boost without too much fat.
• Source of Vitamin B12 and Zinc: Good news! Your fancy appetizer is secretly good for you, too.
• Note on Sodium: The bacon adds a fair amount of sodium, so skip adding extra salt if your bacon is particularly cured or brined.

Common Mistakes to Avoid (Or How Not to Ruin Your Dinner)

We’ve all been there—a recipe looks easy, and then you mess up the simplest thing. Don’t be that person. Avoid these rookie errors:

• Don’t Skip the Drying Step: This is the biggest mistake! Wet scallops steam. Dry scallops sear. Steamed scallops are rubbery and sad. Pat them dry, or I’ll come to your house and do it myself.
• Don’t Use Thick-Cut Bacon: Yes, it tastes amazing, but it takes forever to crisp. By the time the thick bacon is done, your delicate scallop will have the texture of a golf ball. Stick to thin-cut!
• Don’t Overcrowd the Baking Sheet: If the scallops touch, they’ll steam. Give them space! Use two sheets if you have to. Airflow is key to crispiness.
• Don’t Use Huge Toothpicks: Little, standard-sized wooden toothpicks are all you need. Massive skewers just look ridiculous and make the whole thing unwieldy.

Variations & Customizations: Not Your Grandma’s Appetizer

You mastered the classic. Now, let’s get weird—or, you know, slightly different.

1. Keto-Friendly Swap: Ditch the maple syrup/honey glaze entirely! Instead, mix a little smoked paprika and garlic powder into your melted butter before tossing the scallops. You keep the decadent flavor, but lose the carbs. Win-win, TBH.
2. Spicy-Sweet Kick: You already saw my glaze idea, but let’s take it further. Add a pinch of cayenne pepper to the maple-Sriracha mix. The heat hits you right at the end and balances the sweetness perfectly. A few red pepper flakes in the glaze also do the trick.
3. Prosciutto-Wrapped (The Fancy Pants Version): Can’t do bacon, or just want to feel extra exclusive? Swap the bacon for thinly sliced prosciutto. Bake time will be slightly shorter, as prosciutto is thinner and crisps up faster. It gives the dish a more delicate, salty bite.

FAQ Section: The Questions Everyone Asks

Got questions? Of course, you do. I’ve compiled the seven most common burning queries about this phenomenal appetizer.

Q1: Can I use frozen scallops?

A: Yes, but you must thaw them completely overnight in the fridge. Crucially, drain them well and pat them aggressively dry before wrapping. Frozen scallops hold a lot of water!

Q2: Do I have to use a toothpick?

A: Unless you want the bacon to unravel into a greasy, sad puddle, yes. The toothpick is your structural engineer; it keeps everything tidy while the bacon shrinks and crisps.

Q3: How do I store leftovers?

A: Store them in an airtight container in the fridge for up to 2 days. Reheat them gently in a 300°F oven for about 5–8 minutes to crisp the bacon back up. Microwaves make them rubbery. You’ve been warned.

Q4: Should I pre-cook the bacon?

A: No! Do not pre-cook the bacon. Using thin-cut bacon in a 400°F oven gives you the perfect crisping time that aligns with the scallop’s cooking time. Pre-cooked bacon will burn.

Q5: Can I cook these in an Air Fryer?

A: Absolutely! Air fry at 375°F (190°C) for about 8–10 minutes, flipping halfway through. It’s even faster! Don’t overcrowd the basket.

Q6: What is the white “thing” on the side of the scallop? Should I remove it?

A: That little piece is the adductor muscle. It’s safe to eat, but it’s often a bit tougher than the rest of the scallop. Pull it off if it’s still attached for the best, most tender texture.

Q7: What dipping sauce pairs well with this recipe?

A: A simple lemon-garlic aioli is divine! Or, just use the maple-Sriracha glaze as a dipping sauce on the side for an extra sticky experience.

Final Thoughts: Go Forth and Impress

Seriously, how easy was that? You just transformed two simple ingredients into an appetizer that screams, “I am sophisticated, but I also love bacon!” No more staring longingly at the menu, wishing you could splurge. Now you can make a dozen of these for the price of four in a restaurant. Go get your scallops, wrap them up, and prepare for the kind of compliments you usually reserve for professional chefs. And just FYI, you’re never buying the sad, pre-made ones from the grocery store again. You’ve graduated.