Bacon wrapped scallops pair sweet sea scallops with smoky bacon and a squeeze of lemon. Partially cooking the bacon before wrapping helps it brown during the short oven time the seafood needs.
Ten large scallops make two main-course portions of five each. Use regular-cut bacon and a wire rack over a rimmed baking sheet so the pieces cook without sitting in a puddle of rendered fat.
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Why This Recipe Works
Scallops finish much faster than a thick slice of raw bacon. Giving thin bacon a head start brings their cooking schedules closer together. Drying the scallops removes surface moisture, while the rack exposes the bacon to circulating heat. The result depends on checking the seafood as well as the bacon, rather than extending the bake until every strip looks deeply browned.
Ingredients
Choose large sea scallops of similar size; small bay scallops are too small for this wrapping method. Thaw frozen scallops in the refrigerator and remove the small, tough side muscle when present. Five regular-cut bacon slices supply ten half-strips. Salt lightly because bacon is already salty. Olive oil is used only to lightly coat the rack, and lemon wedges are served at the table.
- 10 large sea scallops, side muscles removed
- 5 slices regular-cut bacon, not thick-cut
- Salt, to taste
- Black pepper, to taste
- Olive oil, as needed to coat the rack
- Lemon wedges, for serving
How to Make Bacon Wrapped Scallops
1. Give the bacon a head start. Heat the oven to 400°F and lay the bacon on a rack over a rimmed sheet. Bake for eight to ten minutes, stopping while the strips are still flexible and have begun to render fat. Fully crisp bacon will break when bent. During this stage, blot the scallops thoroughly and prepare the lemon; doing these tasks while the bacon cooks keeps the overall preparation manageable.
2. Wrap without squeezing. Move the bacon to a plate and let it cool enough to handle, about five minutes. Carefully pour off excess drippings from the sheet and lightly oil the rack. Cut each strip across its width, wrap a half-strip around the side of each scallop, and secure the overlapping ends with a toothpick. The scallop’s flat faces should remain exposed, and the wrap should fit without squeezing the flesh.
3. Bake to the seafood cue. Arrange the ten pieces with space between them and bake at 400°F for approximately ten to fifteen minutes. Begin checking early if the scallops are smaller than expected. Look for firm, milky-white flesh with an opaque center; a thermometer inserted from the side can confirm 145°F. Take out finished pieces promptly instead of continuing to cook all of them for a darker bacon color.
4. Portion and finish. Transfer the hot scallops to two plates, five per person, and remove the toothpicks before eating. Lemon brightens the bacon’s richness without requiring a separate sauce. For an appetizer platter, keep the ten-piece yield and plan the number per guest around the rest of the meal. Serve promptly, since prolonged holding can toughen the scallops.
How to Serve
For dinner, add a simple green salad, rice, or roasted vegetables. A wide plate keeps the bacon from steaming against neighboring pieces. For a shared appetizer, provide small plates and make the toothpicks easy to see and remove.
Storage and Reheating
Refrigerate leftovers in a shallow, covered container within two hours and use within two days for better texture. Reheat gently in a 300°F oven until the center reaches 165°F; the scallops will be firmer after reheating. Raw thawed scallops should be cooked within one to two days. Prepare and cook the partially cooked bacon in the same session. See federal cold-storage guidance for refrigerated foods.
Tips and Variations
- Use thin, regular-cut bacon rather than thick-cut strips.
- Dry thawed scallops on both flat faces before wrapping.
- Leave room around each piece on the rack.
- Remove individual scallops as they finish instead of waiting for the largest one.
Frequently Asked Questions
Can I use frozen scallops?
Yes, thaw them in the refrigerator. Blot away thawing liquid before starting.
Can I use bay scallops?
They are too small for a half-strip wrap. Save them for a different seafood preparation.
Why is the bacon still soft?
A thick strip or insufficient initial cooking can leave it soft. Use regular-cut bacon and give it the partial bake first.
Do I need a wire rack?
A rack helps the underside cook more evenly. Without one, a lightly oiled baking sheet works, but the bottom bacon may be softer.
Can I assemble these the night before?
Prepare the scallops and keep them refrigerated, then cook the bacon and assemble near mealtime. Partially cooked bacon should be finished in the same cooking session.
More Recipe Ideas
- Bacon Wrapped Brussels Sprouts
- Bacon Wrapped Garlic Parmesan Chicken
- Bacon Wrapped Asparagus
- Garlic Butter Herb Scallops
Bacon Wrapped Scallops
Ingredients
Scallops and Bacon
- 10 large sea scallops side muscles removed
- 5 slices regular-cut bacon not thick-cut
- Salt to taste
- Black pepper to taste
- Olive oil as needed to coat the rack
- Lemon wedges for serving
Instructions
Prepare the Wraps
- Heat oven to 400°F. Bake bacon on a rack over a rimmed sheet for 8–10 minutes until some fat renders but the strips remain flexible.
- While bacon cooks, pat scallops dry and remove side muscles. Cool bacon about 5 minutes until handleable, drain sheet drippings, and lightly oil the rack.
- Cut each bacon slice in half crosswise and wrap one half around each scallop, securing with a toothpick. Season lightly with salt and pepper and arrange apart on the rack.
Bake and Serve
- Bake at 400°F for 10–15 minutes until scallops are opaque and firm, reaching 145°F in the center. Remove pieces as they finish.
- Divide into 2 portions of 5 scallops and serve with lemon wedges. Remove toothpicks before eating.
Notes
- Refrigerate cooked leftovers within 2 hours and use within 2 days.
- Reheat leftovers gently to 165°F; scallops become firmer.
- Cook the partially cooked bacon and scallops in the same session.
