Bacon wrapped scallops make for a perfect culinary surf n' turf duo. This classy seafood dish is not only elegant and delicious, but surprisingly simple to make in the oven. Check out how to cook scallops wrapped in bacon with a mere five ingredients and a few simple steps.
Bacon wrapped food is mouth-watering: bacon wrapped pickles, bacon wrapped jalapeños; I love it all. The smoky strip of meat has the ability to turn anything with mild flavor into a total flavor bomb!
As for scallops, they have a mild, slightly sweet flavor that goes perfectly with a strip of smoky, crispy bacon. Add a little butter and garlic and you've got yourself the perfect surf and turf appetizer.
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Ingredients
- large size scallops - You want to make sure to get the freshest sea scallops possible. You can check to see if they are fresh by smelling them before purchasing; there shouldn’t be any sour, fishy odor or slimy texture. Scallops do shrink when cooked due to water loss so keep this in mind when looking at the size of the raw scallop. I like to use scallops that are about 1.75" in diameter.
- raw bacon strips - I like to use classic cut bacon.
- garlic cloves - To make a garlic butter.
- butter (not pictured) - The garlicky butter sauce tastes amazing with the sea scallops.
*Check recipe card for full ingredients and amounts.
Chef's Note: Frozen sea scallops will suffice if fresh is not an option. If preparing from frozen, you will need to thaw them in the fridge overnight.
How to Make Bacon Wrapped Scallops
Step #1. Pat scallops dry. Preheat the oven to 425ºF. Pat the scallops using a paper towel to remove the excess moisture.
Step #2. Partially cook bacon. Place the bacon strips on a baking sheet with foil and bake them for 5 minutes, just so they start losing a bit of the grease and they are easier to handle. Let them cool until you can handle them.
Step #3. Wrap bacon around scallops. Wrap each scallop with one bacon strip and close it with a toothpick.
Pro Tip: If the bacon strips are too long, cut them to desired length. You don't want too much overlap around the scallop.
Step #4. Bake. Season the scallops with salt and pepper and place them on a foil-lined baking sheet. Bake them for around 10 minutes or until they are tender and opaque and the bacon is cooked through. This will depend on the size of your scallops and thickness of bacon.
Step #5. Make garlic butter sauce. Add the chopped garlic cloves to the melted butter and mix well.
Step #6. Add butter sauce. Place the scallops on a serving dish. Add the garlic butter to the center and additional salt and pepper if needed. Sprinkle with the chopped parsley.
Step #7. Serve. Serve and enjoy immediately!
Serving Suggestions
- Appetizers: They are typically enjoyed as an appetizer, so you could serve them with other appetizers like this caprese salad with cherry tomatoes or grilled bread with bruschetta.
- Side dishes: Bacon wrapped sea scallops are best served immediately, so think about timing if serving with a side dish. I love a nice well-prepared lemon asparagus risotto and roasted root vegetables with herbs. A few more of my favorites are this savory potato galette, turnip French fries and grilled broccoli (check out my tutorial for how to grill broccoli).
- Beverages: As for drinks, scallops pair beautifully with white wines such as sauvignon blanc and chardonnay. Baked scallops in particular go well with a sparkling wine.
Bacon Wrapped Scallops FAQs
You are looking for scallops that are about 1.75" to 2" in diameter (10 to 20 scallops per pound).
Store cooked scallops covered in the refrigerator for up to 3 to 4 days.
More Seafood Dishes to Consider
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📋Recipe
Bacon Wrapped Scallops (Oven)
Ingredients
- 4 large scallops - about 1.75" to 2" in diameter
- 4 raw bacon strips
- 2 garlic cloves - chopped
- 2 tablespoons butter - melted
- 1 tablespoon parsley - chopped
- salt and pepper - to taste
Instructions
- Preheat the oven to 425ºF. Pat the scallops using a paper towel to remove the excess moisture.
- Place the bacon strips on a baking sheet with foil and bake them for 5 minutes, just so they start losing a bit of the grease and they are easier to handle. Let them cool until you can handle them.
- Wrap each scallop with one bacon strip and close it with a toothpick.
- Season the scallops with salt and pepper and place them on a foil-lined baking sheet. Bake them for around 10 minutes or until they are tender and opaque and the bacon is cooked through. This will depend on the size of your scallops and thickness of bacon.
- Add the chopped garlic cloves to the melted butter and mix well.
- Place the scallops on a serving dish. Add the garlic butter to the center and additional salt and pepper if needed. Sprinkle with the chopped parsley.
- Serve & enjoy!
Equipment
Notes
- If the bacon strips are too long, cut them to desired length. You don't want too much overlap around the scallop.
- Store leftover cooked scallops, covered in the refrigerator, for up to 3 to 4 days.
- Large scallops are about 1.75" to 2" in diameter (10 to 20 scallops per pound).
- This recipe can easily be scaled up for a larger crowd.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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