Bacon Wrapped Scallops are a great easy appetizer. Wow your guests with this delicious and simple recipe.
My husband loves scallops. Since bacon is also pretty high on his list of favorite inventions, this is the perfect appetizer for him. I always love cooking things that the people I love enjoy.
This is a super simple appetizer that comes together with just a few ingredients. We even have instructions for how to make these 24 hours in advance. This is the perfect appetizer for holiday parties!
For this scallop appetizer, we are using sea scallops. If you are landlocked like me and fresh seafood isn’t easily available, it works well to use frozen scallops since they are frozen while they are very fresh. Since scallops are the main event for this recipe, it is important to get good ones. Follow these tips when picking out your scallops.
- Get scallops on the bigger side. Bigger scallops will be easier to wrap with bacon and won’t be as likely to overcook. Use scallops that are even in size so they will be done cooking around the same time.
- Use dry scallops. Scallops labeled “wet” are packed with water and preservatives that keep them plump and extend their shelf life. If you can, buy scallops labeled “dry” to avoid paying for extra water.
- Let your scallops thaw. If you use frozen scallops, allow them to thaw in the refrigerator overnight. Do not thaw them in the microwave. Pat the scallops before wrapping them with bacon to remove any excess moisture.
How to Cook Bacon Wrapped Scallops
Here is a brief overview of how this simple scallop appetizer comes together. For the full recipe including all ingredients and measurements, scroll to the recipe card at the bottom of the post.
- Prepare your baking sheet. Line a baking sheet with aluminum foil and put a wire cooling rack on the prepared tray. Spray it lightly with cooking spray.
- Cook the bacon. We are only partially cooking it in a skillet, just for about two minutes on each side. We don’t want it to be too crispy or it won’t wrap.
- Wrap the scallops with bacon. Secure each one with a toothpick. Lightly season with salt and pepper and put them on the prepared wire rack.
- Bake the scallops. Use an instant-read thermometer and cook until the scallops reach a temperature of 125 degrees Fahrenheit.
The key to success!
The key to this scallops wrapped in bacon recipe being successful is to not overbake it. Rather than focusing on the cooking time, it is important to use the internal temperature of the scallops to determine when they are done. The best way to do this is with an instant read thermometer. I share my favorite below, which can stay in the oven with the scallops so you know exactly when they reach 125 degrees Fahrenheit and therefore are fully cooked.
Cooking the bacon before we start baking the bacon wrapped scallops is very important to this recipe. If you don’t do this step, the scallops will cook faster than the bacon and you will end up with bacon that is edible, but still really soft. But, as we talk about below, you really need to make sure you don’t over cook it. If you do, it will be too crisp to wrap around the scallop.
Bacon Wrapped Scallops Tips and Tricks
- Don’t overcook the bacon. The goal is to pre-cook the bacon, without it being so crispy that it won’t wrap around the scallop. It will finish cooking in the oven.
- Season the scallops. While the scallops and bacon bring a lot of flavor to this recipe some kosher salt and freshly cracked pepper add a lot to this recipe.
- Serve with lemon wedges. A squeeze of lemon juice over cooked bacon wrapped scallops adds the most delicious flavor. Especially if you are serving these for a gathering, I love to add some lemon wedges to the platter.
I have not tested this recipe in the air fryer, but I do think you could cook them that way. Again, pay attention to the internal temperature of the scallops to know when they are done.
Yes! Let the frozen scallops thaw overnight and pat them to remove excess moisture before making this recipe.
Bacon wrapped scallops can be prepared up to 24 hours in advance. To make them ahead, prepare them up to the point of putting them in the oven. Put the prepared scallops in an airtight container in the refrigerator. When you are ready to bake them, put them on your prepared baking tray in a preheated oven and follow the recipe as written.
Store any leftover bacon wrapped scallops in an airtight container in the refrigerator for up to three days. They can be enjoyed cold or reheated in the oven or air fryer, but are best enjoyed fresh. Always use your best discretion with leftovers.
Bacon Wrapped Scallops
- 6 slices thin cut bacon cut in half lengthwise
- 12 sea scallops
- salt and pepper
- lemon wedges (optional)
- Preheat your oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on the prepared tray and spray lightly with cooking spray.
- Cook the bacon in a skillet for about 2 minutes on each side. The goal is to pre-cook the bacon but not to the point that we can no longer wrap it around the scallops.6 slices thin cut bacon
- Wrap the partially cooked bacon around the scallops and secure with a toothpick. Lightly season with salt and pepper.6 slices thin cut bacon, salt and pepper
- Place the scallops on the prepared wire rack and bake for 10 to 15 minutes or until the scallops reach 125 degrees Fahrenheit with an instant read thermometer. (Read above about why it's so important to use an instant read thermometer when making bacon wrapped scallops.) Serve with lemon wedges for squeezing over.lemon wedges