Bacon Wrapped Scallops Recipe

Nothing is better than scallops. Add bacon and garlic butter and it’s even better! Try this Bacon Wrapped Scallops recipe for an easy yet elegant appetizer.

Welcome to an easy appetizer. Try adding a good dose of freshly cracked pepper, too. And I haven’t tried it, but chipotle and brown sugar bacon would be pretty amazing!

How To Buy Scallops

Whether you are buying fresh or frozen scallops here is a quick guide to purchasing scallops.

• Check Appearance: Scallops should feel firm to the touch and look moist.
• Fresh Smell: Scallops shouldn’t have an overly fishy aroma.
• Choose a reputable source: Look for a trusted seafood market, grocery store, or online retailer.
• Avoid Wet Scallops: Buy dry scallops, as wet scallops are injected with a phosphate solution that enhances their appearance but waters down the flavor with the solution.
• Buy Sea Scallops: Calico and bay scallops are too small for bacon wrapped scallops.
• Wild vs Farmed: Scallops, like most wild seafood, tend to have a better diet thus better flavor than farmed seafood. Today, most scallops are wild caught but Japanese scallops will be mostly farmed scallops.
• Fresh or Frozen: Either! You can’t go wrong with fresh scallops but they’re also more expensive and harder to find. Scallops that are flash-frozen, immediately frozen after harvesting, are best.
• Diver vs Dayboat Scallops: The terms “diver” or “dayboat” scallops refers to how scallops are harvested and differentiates from how the majority of scallops are harvested, by dragging the ocean floor. Dayboat scallops are caught on a boat that returns within 24 hours of harvesting and are quickly processed soon after. Diver scallops are hand-harvested by you guessed it, divers. Both are considered higher quality scallops with a better flavor and thus more expensive.
• Scallop Sizes (U-8, U-10, U-12, U-15, 10/20, 20/30, 30/40): You might see these labels and wonder what they mean. They simply mean counts per pound where the U means “under.” Thus, U-8 Scallops means there are 8 or less per pound and the scallops are very large. Conversely 30/40 means there are 30 to 40 scallops per pound which means they are very small, most likely bay or calico scallops.

How To Thaw Frozen Scallops

To defrost frozen scallops remove them from the packaging, place them in a covered container or bowl covered with plastic wrap, and thaw overnight. Placing towels underneath the scallops will help absorb any excess moisture.

Bacon Wrapped Scallops Ingredients

• Bacon: There are only three ingredients so choose high quality bacon but not thick cut bacon as it may not cook evenly with the scallops.
• Sea Scallops: A pound of sea scallops is typically made up of 16 to 30 depending on size.
• Garlic Butter: The key here is the garlic butter (IMHO), but you can decide for yourself. Simply combine minced garlic with melted butter.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How To Make Bacon Wrapped Scallops

1. Cut Bacon: Cut the bacon into halves or thirds depending on size of scallops.
2. Wrap: Wrap a piece of bacon around each scallop and secure with a toothpick.
3. Broil: Broil the bacon wrapped scallops until bacon is crisp and scallops are cooked through.
4. Sauté: Melt the minced garlic with the butter before drizzling over cooked bacon wrapped scallops.

How To Grill Bacon Wrapped Scallops

This recipe can easily be done a grill too since broiling and grilling is so similar, here is how:

1. Partially pre-cook the bacon. Here is an easy way to cook bacon on a grill with aluminum foil.
2. Prepare the garlic butter.
3. Cut and wrap the bacon around the scallops, then thread onto skewers. Brush the scallops with the garlic butter, reserve some.
4. Grill the scallops over a medium flame for approximately 6 to 8 minutes until bacon is crisp and scallops are cooked through.
5. Once cooked, remove from the grill and drizzle with the remaining garlic butter mixture.

How To Serve Bacon Wrapped Scallops

Bacon wrapped scallops can be served at its simplest as an appetizer with the toothpicks intact. A dipping sauce is a nice but not necessary addition. Some dipping sauces to try include soy sauce, aioli, Sriracha mayo or balsamic mayo.

You can also remove the toothpicks and serve as a main course for a romantic dinner or a busy weeknight. Bacon wrapped scallops are wonderful over pasta in cream sauce, mashed potatoes, and steamed rice with side of vegetables.

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Bacon Wrapped Scallops

Yield: 16-30

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

These easy bacon wrapped scallops are made with just three ingredients, juicy scallops, crisp bacon and creamy, savory garlic butter. Broil or grill them!

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Ingredients

• 8-15 slices of bacon, regular slice bacon
• 2 lbs sea scallops (16-30), patted dry
• 3 tablespoons butter
• 1 tablespoon minced garlic

Instructions

Broiled Bacon Wrapped Scallops

1. Preheat the broiler and cut bacon strips in half or thirds depending on scallop size.
2. Wrap a piece of bacon around each scallop; secure with toothpick.
3. Arrange the wrapped scallops on a baking sheet and broil 5 inches from heat for 8 to 10 minutes and or until bacon is crisp; turn over and crisp the other side.
4. Melt butter in sauté pan; add garlic and sauté one minute.
5. Remove scallops from oven, and drizzle with garlic butter.

Grilled Bacon Wrapped Scallops

1. Partially pre-cook the bacon. Here is an easy way to cook bacon on a grill with aluminum foil.
2. Melt butter in sauté pan; add garlic and sauté one minute.
3. Cut and wrap the bacon around the scallops, then thread onto skewers. Brush the scallops with the garlic butter, reserve some.
4. Grill the scallops over a medium for approximately 6 to 8 minutes until bacon is crisp and scallops are cooked through.
5. Once cooked, remove from the grill and drizzle with the remaining garlic butter mixture.

Try these seafood appetizers next:

• Ahi Tuna Sashimi
• Baked Coconut Shrimp
• Crab Stuffed Mushrooms
• Gambas al Ajillo (Shrimp in Garlic Sauce)
• Imitation Crab Ceviche
• Oysters Rockefeller

• Author
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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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