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Bacon Wrapped Scallops Recipe: Easy Gourmet Appetizer Guide

In my kitchen, I’ve often found that simplicity coupled with quality ingredients usually results in the most delightful meals. Take bacon wrapped scallops, for example; this delicious appetizer combines the sweetness of scallops with the savory, smoky flavor of bacon, creating a contrast that’s both sophisticated and universally appealing. The preparation doesn’t demand professional culinary skills, yet the result is worthy of a fine dining experience.

Bacon Wrapped Scallops Recipe

When I prepare bacon wrapped scallops, my focus is on achieving the perfect texture. I ensure that the scallops are patted dry to get a beautiful sear and wrap them with high-quality bacon, which not only adds flavor but also helps to keep the scallops moist during cooking. A simple seasoning with salt and pepper, perhaps a brush of melted butter with herbs or a drizzle of olive oil, is often all that’s needed to elevate the natural flavors.

The cooking process, while fairly straightforward, does require attention to detail. It’s a balance between getting the bacon crisp without overcooking the scallops. I find that preheating the oven and possibly pre-cooking the bacon slightly if it’s particularly thick ensures that both components reach their ideal doneness at the same time. Whether I’m planning a special dinner party or just indulging in a decadent treat, bacon wrapped scallops never fail to impress.


For this bacon-wrapped scallops recipe, I focus on a simple selection of fresh ingredients to let the natural flavors shine. High-quality scallops and bacon are crucial, and just a handful of seasonings enhance their taste without overpowering.


  • Size: I prefer using large sea scallops for this recipe because their size is perfect for wrapping in bacon and they offer a tender bite.
  • Preparation: It’s important to pat the scallops dry to ensure proper searing and to remove them from the refrigerator about 15 minutes before cooking to approach room temperature.


  • Type: Medium-thickness bacon works best; It’s thin enough to wrap easily around scallops and thick enough to provide a good texture and taste.
  • Pre-cooking: It’s not necessary to pre-cook the bacon before wrapping the scallops, as it will cook fully in the oven or under the broiler.


  • Salt and Pepper: Freshly ground black pepper and a sprinkle of Kosher salt are all I use.
  • Additional Options: For extra zest, a drizzle of lemon juice or a brushing of garlic-infused melted butter can be great additions but are completely optional.

Remember, the key to the best bacon-wrapped scallops is not to overshadow the main components, so I keep the seasonings minimalistic.

Preparation Steps

In my kitchen, thorough preparation ensures perfect bacon-wrapped scallops every time. I focus on properly preparing the scallops, wrapping them carefully with bacon, and choosing the right cooking method.

Preparation of Scallops

Before anything else, I make sure that the scallops are ready to be cooked. I start by rinsing my scallops under cold water and patting them dry with paper towels. This step is crucial as it removes any excess moisture, ensuring the scallops get a nice sear and don’t steam when cooked.

Wrapping Scallops with Bacon

Next, I take thin slices of bacon and cut each in half. I find that half a slice is enough to wrap around each individual scallop without overwhelming it. I gently wrap the half-slice of bacon around the scallop’s circumference and secure it with a toothpick. This not only adds flavor but also helps to retain the scallop’s round shape during cooking.

Cooking Method

For the cooking method, I preheat my oven to 350 degrees F (175 degrees C) and place my bacon-wrapped scallops on a baking sheet with a rack over it. I bake them for 15 to 20 minutes, or until the bacon is cooked to preference and the scallops are opaque. I ensure even cooking by flipping the scallops once, midway through the baking time. If I prefer to sear them, I use a skillet with a high smoke point oil over medium heat, cooking until the bacon is crisp and the scallops are done to my satisfaction.