Best Bacon-Wrapped Scallops Recipe - Evolving Table (2024)

Bacon Wrapped Scallops are surprisingly easy to make at home but look so impressive! Crispy bacon strips are wrapped around fresh scallops, pan-seared in a skillet to get a golden crust and then topped with an irresistible garlic butter sauce. Skip the crowded restaurant this Valentine’s Day or holiday and make your own gourmet dinner at home!

Best Bacon-Wrapped Scallops Recipe - Evolving Table (1)

Best Bacon Wrapped Scallops

Any time I am at a restaurant and scallops are on the menu I MUST order them.Especially if they’re Bacon Wrapped Scallops!

For something I love eating so much, why hadn’t I ever tried making them at home?

To be honest, they were quite intimidating and came with a hefty price tag!

But when I saw one of my friends (who swears she can’t cook!) whipping up some pan-seared scallops, I knew I had to give it a try.

Much like bacon wrapped asparagus or these brussels sprouts with bacon, everything gets better when they’re cooked with bacon!

Add a bit of a garlic, butter, and brown sugar sauce and voila! You’ll have a restaurant-quality dinner on your table in no time.

Table of Contents

  • Best Bacon Wrapped Scallops
  • Ingredients
  • How to Cook Bacon Wrapped Scallops
  • FAQs
  • Recipe Tips
  • What to Serve with Scallops?
  • More Seafood Main Dish Recipes
  • Bacon Wrapped Scallops Recipe
Best Bacon-Wrapped Scallops Recipe - Evolving Table (2)

Ingredients

  • Scallops.You need one pound of large sea scallops (not bay), about 10-12 count per pound. The size of the scallops does matter.Wild, versus farm-raised, are the best scallops as they have slightly more nutrition without too much sacrifice on taste. It’s always better to use “Dry” scallops as “Wet” scallops have been injected with a phosphate solution that adds up to 30% more weight that’s just water.
  • Bacon. The scallops will only taste as good as the bacon they are so lovingly wrapped up in so make a quality choice! If you happen to be on a Whole30, Paleo, or keto diet, look for a bacon that is prepared without nitrates or added sugar.
  • Butter. Melted butter is crucial for the sauce. Whether you use salted or unsalted will affect how much salt to add.
  • Garlic. Crushed whole garlic cloves are ideal. It is not recommended to substitute with garlic powder.
  • Oil. A high smoke point oil, such as avocado, grapeseed, or canola oil, will help give scallops their crusty sear. Avoid using olive oil as it will get too smokey!

How to Cook Bacon Wrapped Scallops

Please see the recipe card below for more detailed ingredient amounts.

1. Prepare the Scallops

While scallops may initially look like they are ready to rock and roll straight from the grocery store, there are 2 steps you MUST follow before cooking them.

Almost all scallops have a tougher tendon that will need to be removed before cooking.You can find this by looking down on the scallop and locating a long, thin flap of harder meat.To remove it, simply peel it back like you would the peel of an orange.

In order to get a crust from a pan-sear, you will need to pat them completely dry.Any excess moisture will make the scallops have a mushy exterior instead of a crusty sear.

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2. Par-Cook the Bacon

The bacon needs to be partially cooked before wrapping the scallops. Place the strips of bacon over medium or medium-low heat in a large skillet for 10-12 minutes.

The bacon slices should be almost cooked through but still pliable. If they are too crisp they will break while wrapping.

Remove from the pan and place on a paper towel-lined plate to drain.

(Learn more about how to cook bacon, bake bacon, or air fry bacon!)

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3. Wrap them Up

Surround each scallop with one strip of bacon.

Use a toothpick or small wooden skewers to pierce through the sideat the ends of the bacon to hold it in place around the side of the scallop.

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4. Pan Fry the Scallops

A clean, stainless steel skillet is the best type to use for pan-searing scallops. Make sure there are no leftover bits or pieces stuck to the bottom of the skillet from the bacon.

Place a skillet over medium to medium-low heat and drizzle in a high smoke point oil.You need to use adequate oil to keep the scallops from sticking. Cook for 3-4 minutes per side in a single layerfor perfect scallops. Flip, and cook for an additional 3-4 minutes.

If you are using smaller scallops they will only need to be cooked for 2-3 minutes per side.

Best Bacon-Wrapped Scallops Recipe - Evolving Table (6)

5. Brush with Garlic Butter

In a small bowl, melt butter, then stir ingarlic, sugar, salt, and pepper with a whisk. This ensures all of the flavors are evenly distributed.

During the last 1-2 minutes of cooking use a pastry brush to coat each scallop with the sauce.

Since butter has a relatively low smoke point, make sure not to add this until the last few minutes of cooking so it does not burn.

(Take it up a notch and use a Garlic Herb Butter!)

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6. Serve Scallops

Scallops are fully cooked when their internal temperature reaches 125°F to 130°F and are surrounded by crisp golden bacon. Since they will continue cooking once removed from the heat, make sure you stop cooking them when they reach 115°F to 120°F and allow to rest. Overcooking leads to rubbery scallops.

Garnish these bacon-wrapped scallops with a sprinkle of fresh parsley and a few lemon wedges. These juicy scallops are a delicious appetizer for a dinner party or perfect as a main course.

Best Bacon-Wrapped Scallops Recipe - Evolving Table (8)

FAQs

How many scallops should you serve?

As a main dish you should serve appropriately 4-6 ounces, or 2-3 larger scallops, per person. For an appetizer you can plan on 1-3 depending on how heavy the other foods are.

What pairs well with scallops?

Sides like pasta, potatoes, vegetables, polenta, or a nice salad all go well with scallops.

How do you know if scallops are undercooked?

Scallops should be opaque through the middle and browned on the outsides. If they do not come apart easily they are not cooked enough.

Is it OK to eat slightly undercooked scallops?

As with any seafood, as long as they are excellent quality it is safe to consume undercooked scallops.

Recipe Tips

  • Go big. Larger scallops are easier to wrap with bacon.
  • Pick dry. Wet scallops are filled with excess moisture that is unnecessary.
  • Don’t skip the prep. Remove the tendon from the scallops and pat them dry for the best results.
  • Add the butter last. If you coat with the butter sauce too early it could burn, so be sure to brush this on right at the end.
  • Let them rest. Pull the scallops from the pan before they are completely finished as they will cook more as they sit.
Best Bacon-Wrapped Scallops Recipe - Evolving Table (9)

What to Serve with Scallops?

Pair these bacon wrapped scallops with one of these easy side dish ideas for an unforgettable meal.

Go green with Smashed Brussels Sprouts with Parmesan, Lemon Garlic Roasted Asparagus, or Honey Oven Roasted Broccoli.

Roasted Butternut Squash with Goat Cheese is so impressive.

You have to try these duch*ess Potatoes, Roasted Cauliflower, and Roasted Garlic Mashed Cauliflower.

More Seafood Main Dish Recipes

Seafood is so good for you, and so delicious! Try any of these easy recipes next.

  • Pistachio Crusted Salmon
  • Garlic Butter Shrimp
  • Blackened Mahi Mahi
  • Panko Crusted Salmon
  • Blackened Shrimp

Tap stars to rate!

5 from 13 votes

Bacon Wrapped Scallops Recipe

Bacon Wrapped Scallops are surprisingly easy to make at home but look so impressive! Crispy bacon strips are wrapped around fresh scallops, pan-seared in a skillet to get a golden crust and then topped with an irresistible garlic butter sauce.

Best Bacon-Wrapped Scallops Recipe - Evolving Table (10)

DFGFLCPASF30

Yield 5 servings

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Print Pin Comment

Ingredients

  • 9 oz. bacon or 10 strips
  • 1 lb. scallops large, about 10-12 count/pound
  • 2 Tbsp. butter melted
  • 1 clove garlic crushed
  • 2 tsp. coconut sugar or brown sugar, optional
  • ¼ tsp. salt to taste
  • Pinch of black pepper to taste
  • 1-2 Tbsp. avocado oil or other high-smoke point oil

Instructions

  • Par-cook the Bacon: Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable. Remove the bacon from the skillet and let drain on a paper-towel lined plate.

    9 oz. bacon

  • Wrap the Scallops: Prepare scallops by removing the tough tendons, or side muscles, and patting dry. Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.

    1 lb. scallops

  • Make the Garlic Butter: Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.

    2 Tbsp. butter, 1 clove garlic, 2 tsp. coconut sugar, ¼ tsp. salt, Pinch of black pepper

  • Cook the Scallops: In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees. Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.

    Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.

    1-2 Tbsp. avocado oil

  • Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!

Tap stars to rate!

5 from 13 votes

Video

Notes

If you are on a Paleo, Whole30, or Keto diet, use bacon that is free of added sugar and leave out the sugar in the recipe.
Ghee can also be used in place of the butter.

Prep-Ahead Instructions

Cook the bacon and remove the tendon from the scallops up to 24 hours in advance.

Storage Directions

Place leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, seal in an airtight freezer-safe container and freeze for up to 1-2 months. For best results bake in a 350°F oven until warmed through or toss back in a skillet over medium heat for a few minutes.

Recipe Tips

  • Go big. Larger scallops are easier to wrap with bacon.
  • Pick dry. Wet scallops are filled with excess moisture that is unnecessary.
  • Don’t skip the prep. Remove the tendon from the scallops and pat them dry for the best results.
  • Add the butter last. If you coat with the butter sauce too early it could burn, so be sure to brush this on right at the end.
  • Let them rest. Pull the scallops from the pan before they are completely finished as they will cook more as they sit.

    Nutrition

    Calories: 352kcal, Carbohydrates: 6g, Protein: 17g, Fat: 28g, Saturated Fat: 10g, Cholesterol: 68mg, Sodium: 831mg, Potassium: 287mg, Sugar: 2g, Vitamin A: 167IU, Vitamin C: 1mg, Calcium: 8mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Made this recipe?Leave a comment below!

    Categorized as:
    Dairy-Free, Fish and Seafood, Gluten-Free, Low-Carb, Lunch, Main Dishes, Nut-Free, Paleo, Recipes, Refined Sugar-Free, Soy-Free, Whole30

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