Sweet, smoky, and beautifully caramelized, bacon-wrapped scallops are an easy seafood appetizer that feels special without requiring complicated prep. Large sea scallops are seasoned with salt, wrapped in regular-cut bacon, lightly coated with brown sugar and paprika, and broiled until the bacon is golden and the scallops are tender and juicy. This simple scallop recipe comes together in about 25 minutes, making it a great choice for parties, holidays, date nights, or any time you want an impressive appetizer with very little effort.
Bacon-wrapped scallops are always a favorite for entertaining because they deliver the perfect balance of rich, salty bacon and delicate, buttery seafood. They can be served as a passed appetizer, placed on a platter for a crowd, or turned into a more elegant meal. For a dinner-style presentation, serve them over creamy risotto, alongside roasted vegetables, or with a simple salad. The sweet and smoky coating gives the bacon a lightly candied finish while still allowing the natural flavor of the scallops to shine.
The key to this recipe is using large or jumbo sea scallops and broiling them quickly at high heat. Scallops cook fast, and overcooking can make them tough or rubbery. At the same time, the bacon needs enough heat to render and brown. Broiling solves both problems by cooking the bacon quickly while keeping the scallops moist in the center.
Why This Recipe Works
This bacon-wrapped scallops recipe is designed to give you fully cooked bacon without drying out the scallops. Many recipes use a slower oven method, but that can leave scallops overcooked before the bacon has a chance to brown properly. A hot broiler provides direct, intense heat that helps the bacon caramelize while the scallops stay tender.
Placing the scallops about 10 inches from the broiler is important. If they are too close, the bacon can burn before the scallops are cooked through. If they are too far away, the cooking time becomes longer, which can dry out the seafood. Broiling for about 10 minutes and flipping halfway through gives you an even, golden finish with juicy scallops inside.
Ingredients
Large or jumbo sea scallops: Large scallops work best because they hold their shape and stay tender under the broiler. Smaller scallops can shrink too much and may overcook before the bacon is ready. Scallops about 1 1/2 inches in diameter are ideal.
Regular-cut pork bacon: Use regular-cut bacon rather than thick-cut bacon. Thick bacon takes longer to cook and can leave the scallops overdone. Regular-cut bacon gives the best bacon-to-scallop ratio. One slice of bacon is cut in half and used to wrap two scallops.
Dark brown sugar: Brown sugar adds a gentle sweetness and helps the bacon caramelize under the broiler. Use it lightly so the recipe stays balanced rather than overly sweet. Light brown sugar may also be used.
Paprika: Paprika adds color and a mild smoky flavor. It is optional, but it pairs well with the bacon and brown sugar. For a little more smoky flavor, increase the amount slightly.
Salt: A simple seasoning of salt is essential for bringing out the natural flavor of the scallops. Coarse sea salt works especially well.
See the recipe card below for ingredient amounts and complete instructions.
Important Scallop Prep
Before cooking, check each scallop for the small side muscle, also called the abductor muscle. It looks like a small rectangular tag attached to the side of the scallop. This piece can be chewy after cooking, so it is best to remove it. Simply pinch it with your fingers and pull it away from the scallop.
After removing the side muscle, rinse the scallops briefly under cool water and pat them very dry with paper towels. Dry scallops cook better and season more evenly. Once dry, season them with salt before wrapping them in bacon.
How to Make Bacon-Wrapped Scallops
Step 1.
Preheat the oven broiler to high. If your oven does not have a broil setting, set it to 500-550°F.
Quick Tip
Broilers heat quickly, so you may only need to preheat for about 5 minutes before cooking.
Step 2.
Remove the small side muscle from each scallop, then rinse the scallops under cool water. Pat them dry thoroughly with paper towels and season generously with salt. Add pepper if desired.
Step 3.
In a small bowl, combine the brown sugar and paprika. Rub a light coating of the mixture onto both sides of each half slice of bacon. The coating should be thin and even, not heavy.
Quick Tip
For a more classic version, skip the brown sugar and paprika and wrap the scallops with plain bacon.
Step 4.
Wrap each scallop with a half slice of bacon. Secure the ends with a toothpick, making sure the toothpick goes through both sides where the bacon overlaps.
Step 5.
Arrange the bacon-wrapped scallops on a wire rack set over a baking sheet. For easier cleanup, line the baking sheet with foil before adding the rack.
Step 6.
Broil on high about 10 inches from the heat source for 10 minutes, flipping halfway through. This helps the bacon cook evenly and prevents one side from burning. Let the scallops rest for 5 minutes before serving.
Expert Tips
- Keep the scallops about 10 inches from the broiler. This distance helps brown the bacon without scorching it.
- Use a wire rack if possible so heat can circulate around the scallops and the bacon can cook more evenly.
- If you do not have a wire rack, place the scallops directly on a parchment-lined baking sheet.
- Choose large or jumbo scallops for the best texture. Small scallops can shrink too much and become overcooked.
- Do not use thick-cut bacon unless you plan to partially cook it first. Regular-cut bacon works best for this broiled method.
Frequently Asked Questions
No, you do not need to precook the bacon for this recipe. The broiler provides enough heat to cook regular-cut bacon while the scallops stay tender. If you want very crisp bacon, you can partially cook the bacon before wrapping the scallops.
Scallops cook quickly. They are done when the centers are opaque and the texture is firm but still tender. They should cut easily and should not feel rubbery or tough.
More Seafood Recipes
Lemon Butter Scallops Over Parmesan Risotto
Pan-Seared Scallops with Lemon Butter
Baked Oysters
Baked Lobster Tails
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Sweet & Smoky Bacon-Wrapped Scallops
Ingredients
- 12 large or jumbo sea scallops, side muscle removed
- 1 pound regular-cut bacon, halved
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- Salt, to taste
Instructions
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Preheat the oven broiler to high. If your oven does not have a broil setting, set it to 500-550°F.
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Remove the side muscle from each scallop. Rinse the scallops under cool water, pat them dry, and season with salt.
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Mix the brown sugar and paprika in a small bowl. Lightly coat both sides of each half slice of bacon with the mixture.
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Wrap each scallop with a half slice of bacon and secure it with a toothpick.
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Place the wrapped scallops on a wire rack set over a foil-lined baking sheet.
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Broil about 10 inches from the heat source for 10 minutes, flipping halfway through. Rest for 5 minutes before serving.
Notes
There is no need to precook the bacon when using regular-cut slices. The broiler provides enough direct heat to cook the bacon and the scallops at the same time.
If you prefer crispier bacon, partially cook the bacon in a skillet before wrapping the scallops.
Keep the scallops about 10 inches from the broiler to avoid burning. Large or jumbo scallops are recommended for the best texture.
Nutrition
Calories: 276 kcal
Carbohydrates: 6.6 g
Protein: 24.2 g
Fat: 16.4 g
Nutrition information is automatically calculated and should be used as an approximation.