Bacon Wrapped Scallops
So Here’s the Deal With Bacon Wrapped Scallops
If there’s one dish that’s never let me down at a potluck (or, honestly, just on a lazy Friday night in), it’s bacon wrapped scallops. I reckon the first time I made these, I’d have sooner expected my neighbour to eat his hat than my notoriously picky uncle to eat seafood—yet, there he was. Eating three. It’s something about that sweet little scallop all snuggled up in salty bacon. Anyway, I haven’t looked back since. Oh, and don’t worry about being all fancy. Mine have come out odd-shaped, bacon a bit crispy on one end and barely cooked on the other, and trust me—not one has ever come back uneaten.
Why You’ll Love This Recipe (Besides Bacon, Obviously)
I make this whenever I need to pull something special together but secretly just want to snack off the tray myself. My kids go nuts for them, though my youngest (who still thinks ketchup is a major food group) claims they’re fancy chicken nuggets. There’s barely any prep, and if you can wrap a present sorta-wonky, you can wrap a scallop. I used to get really annoyed by the bacon not crisping on the bottom until I figured out a trick (hang on for that). And don’t get me started on the smell—like you’ve just walked into the world’s best breakfast-for-dinner diner.
What You’ll Need (And What to Swap If You Can’t Be Bothered)
- Scallops (about a dozen, the big sea ones are best)—honestly, I’ve used frozen after forgetting the fresh ones; just thaw them well.
- Strips of bacon (not too thick, or you’re in for a long wait)—Sometimes I grab turkey bacon if I’m feeling “healthy” (or if actual bacon is mysteriously missing…)
- A small glug of maple syrup (my Gran used to swear by Canadian Grade B, but I use whatever’s rattling about in the cupboard)
- Freshly ground black pepper
- A squeeze of lemon (optional, but I like the zing)
- Toothpicks (or little skewers, or, once in a pinch, uncooked spaghetti—worked exactly once)
Let’s Do This: Cooking Directions-ish
- Fire up your oven to about 400 F (200 C). If you’ve got a grill setting, you can use that later for crispy edges, but I usually forget until the very end.
- Pat your scallops as dry as you can—seriously. Wet scallops = steamy bacon mess. This is also where I sneak a bite raw (don’t judge, it’s sushi-grade).
- Cut each bacon strip in half (unless they’re those super scrawny ones, then leave ‘em).
- Wrap each scallop with a bacon strip. Just overlap the ends a bit, then stab it with a toothpick (gently, or the scallop might do a runner across the counter).
- Lay them on a wire rack over a foil-lined baking tray. This is my “aha!” bacon-crisping trick, and yeah, you’ll thank me.
- Brush a little maple syrup over the top. I sometimes mix the syrup with black pepper for extra “oomph.”
- Bake for 16–18 minutes. If you like things on the crispy side (me!), hit them with the broiler for 1-2 minutes. But watch out, or you’ll go from golden to whoops-it’s-charcoal before you blink.
- Give them a quick squeeze of lemon if you like once they’re done. Let them cool just long enough not to burn your tongue. Or not. Up to you.
Notes from Someone Who’s Messed This Up Before
- Scallops kinda shrink, so don’t panic if they look enormous at first—think of them like popcorn, they’ll tighten up as they cook.
- If you use super thick bacon, like the British stuff, you might need to pre-cook it a smidge. But honestly I usually don’t bother.
- I’ve definitely undercooked a batch once out of impatience. Weirdly, my mother-in-law liked them that way (go figure?).
Things I’ve Tried (One I Don’t Recommend)
- Tried brushing with sriracha instead of maple syrup—mega spicy, but, yeah, too intense for my gang. Do it if you’re brave.
- Did a version with prosciutto and a sliver of peach inside; not bad, but doesn’t beat classic bacon. (The peach did end up looking a bit tragic after baking, by the way.)
- For a Japanese-style twist, I’ve sprinkled a little furikake; tasty but not at all traditional.
What If I Don’t Have Fancy Tools?
Honestly, a wire rack helps, but if you just use a baking tray lined with parchment or foil, they still turn out pretty fab. I once stacked up four forks under the tray as a makeshift rack—bit wobbly, but hey, it worked. Just—maybe don’t do that if you’re easily startled.
Storing (I Mean, If There’s Any Left…)
You can store these in a sealed container in the fridge for up to two days, then reheat in the oven. But—honestly—mine have never lasted long enough for cold storage. If you’re more restrained than my lot, they’re actually better the next day, chewy and bacon-ier (I think, anyway).
How We Serve ‘Em at My House
I love these with a simple green salad or—on a cheeky night—just dunked in sweet chili dipping sauce. Sometimes I set them on a platter with a scattering of fresh herbs. Or, if it’s my mate Dave over, just hand him the tray and a roll of paper towels; he’s not fancy.
Don’t Make My Mistakes—Pro Tips (Learned the Hard Way)
- I once tried microwaving to speed up. Never again—rubbery scallops and soggy bacon. Yikes.
- If you skip patting the scallops dry, the bacon steams instead of crisping. Trust me, I did this once and the texture was…uh, odd.
- Don’t go nuts with the maple syrup or they’ll burn before the bacon crisps. Less is actually more.
Some Actual Questions Real People (And One Aunt) Have Asked
- Can I use frozen scallops?
Yeah—just thaw them totally and dry them well. I’ve messed this up and wound up with a puddle on the tray, so drier is better. - How do I keep the bacon from unwrapping?
I use toothpicks. Sometimes they go rogue in the oven, but mostly it works. If you really want tight bacon, try a half slice—it sticks better. - Is there a non-pork version?
Yep, try turkey bacon or even strips of smoky tofu if you’re avoiding pig. (Honestly…I still prefer the original, but you do you.) - Do I have to use maple syrup?
Nope. Honey or brown sugar works. Or skip the sweet thing altogether (though it’s not quite the same). - Can I make these ahead?
Sorta. Wrap them up and stick in the fridge a few hours before, but bake just before serving or they lose that magic crisp.
Bit of a tangent here: last time I made these, my dog sat in front of the oven for the full 20 minutes, nose in the air, looking more hopeful than ever. Didn’t share, but I think he smelled the success (or maybe just the bacon). Oh, and if you’re looking for more appetizer ideas, these crispy shrimp from Smitten Kitchen are always a hit too. Or if you want a pro’s take, check out this Serious Eats recipe for extra detail—I use their tips when I want to impress. Happy cooking!
Ingredients
- 12 large sea scallops, cleaned and patted dry
- 6 slices of bacon, halved
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
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1Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil and place a wire rack on top.
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2Wrap each scallop with a half slice of bacon and secure with a toothpick. Arrange the wrapped scallops evenly on the wire rack.
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3In a small bowl, mix the olive oil, lemon juice, garlic powder, black pepper, and smoked paprika.
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4Brush the bacon wrapped scallops with the seasoned olive oil mixture.
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5Bake for 15-18 minutes or until the bacon is crispy and the scallops are cooked through, turning once halfway through cooking.
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6Remove from oven, garnish with chopped parsley, and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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