Go Back
–+ servings
How to Make Scallops Wrapped Bacon
Nicole Stover

How to Make Bacon Wrapped Scallops:

5 from 1 vote
Not only are these irresistible to eat, they're also easy to make. With just a few tips and tricks you will be searing your way to appetizer superhero status. Get your skillet heating on the grill while you're firing up grilled shrimp and sausage skewers for a double dose of surf and turf with a twist.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 Servings
Course: Baked
Cuisine: Baked
Ingredients Method Notes

Ingredients
  

  • Scallops – Jumbo and colossal scallops work best for this recipe. This will allow you to easily wrap them in bacon without there being too much excess overhanging the top and the bottom.
  • Bacon – Thin bacon works best in this recipe. Not only is it easier to wrap the scallops with but because the scallops cook so quickly, a thinner cut of bacon is suited for the fast cook time.
  • Seasoning – Bacon brings a lot of salt content to these poppable treats. It doesn’t take much to season them. A pinch of fine sea salt and sprinkle of freshly cracked pepper are great accents. You can also use your favorite seafood blends but keep in mind you don’t want to add too much salt.
  • Oil – Pick an oil with a high smoke point such as grapeseed or canola oil. For a buttery flavor ghee also works well. Because the milk fats have been removed, resulting in a clarified butter, it can take the high temperatures without burning like traditional butter.

Method
 

  1. Prep: Remove the side muscle from the scallops. This is called the abductor muscle and is tough but is easily removed with your fingers. Thoroughly pat both sides of the scallops dry with a paper towel.
  2. Par Cook: Cut a piece of bacon in half. Depending on the size of your scallops you will use half a strip of bacon per scallop. Either cook your bacon in the oven at 400 degrees for 8-10 minutes or pan fry your bacon. You want it to be slightly browned with the fat beginning to render, but still be pliable. Drain well and allow to cool.
  3. Season: Lightly season your dried scallops.
  4. Wrap: Tightly wrap your bacon around the scallops. You can secure the bacon with a toothpick if desired.
  5. Sear: Heat a large skillet, cast iron pan, or griddle over medium high heat. Add oil and allow to heat through. Place the scallops on the hot surface, careful not to crowd. You can work in batches if necessary. Cook the first side of the scallop for 2 minutes, not moving them. Flipping them too early can cause them to tear.
  6. Flip them and allow them to cook for another 2 minutes. The internal temperature should be 120 degrees. Remove the toothpicks before serving. Just shell out a tasty cocktail and you will be toasting to your tasty creation.

Notes

Whether you're firing up your grill with your trusty cast iron skillet or griddle, or pulling out your chef moves in the kitchen, these one to two bite treats are sure to become a new favorite.

Tried this recipe?

Let us know how it was!