Table of Contents

Intro

Some recipes just feel like a celebration the moment you start cooking them. This Bacon-Wrapped Scallops Recipe is one of those dishes for me. Every time I make it, I feel a little fancy—even if I’m standing barefoot in my kitchen on a random Tuesday evening. There’s something magical about the sound of scallops hitting a hot pan, the smell of bacon slowly crisping, and that moment when everything comes together into one perfect bite.

I still remember the first time I made bacon-wrapped scallops at home. I was nervous. Scallops felt “restaurant-level,” like something only chefs with white coats and tweezers were supposed to handle. But once I tried, I realized how simple and forgiving they actually are—if you treat them with care. Now, this dish is one of my go-to recipes when I want to impress guests, treat myself, or just cook something that feels special without spending hours in the kitchen.

This recipe is rich but balanced. Smoky bacon, sweet and tender scallops, a hint of garlic, butter, and herbs—it’s a flavor combo that never gets old. And the best part? You don’t need complicated techniques or fancy equipment. Just good ingredients, a little patience, and confidence in yourself.

Let me walk you through it the way I’d teach a friend standing next to me in my kitchen.

What Are Bacon-Wrapped Scallops?

Bacon-wrapped scallops are exactly what they sound like, but also so much more than that. At their core, they are large sea scallops wrapped in strips of bacon and cooked until the bacon is crispy and the scallops are perfectly tender.

Scallops have a naturally sweet, almost buttery flavor. When you pair that with salty, smoky bacon, the contrast is unreal. One bite gives you crisp, chewy edges from the bacon and a soft, juicy center from the scallop. It’s rich, yes—but not heavy. It’s indulgent without being overwhelming.

This dish is popular as an appetizer, but I’ve served it as a main dish more times than I can count. Add a fresh salad, some roasted vegetables, or even creamy mashed potatoes, and you’ve got a full meal that feels elegant but approachable.

The key to great bacon-wrapped scallops is balance. You want the bacon cooked but not dry. You want the scallops seared but not rubbery. Once you understand that timing, this recipe becomes incredibly easy—and honestly, kind of addictive to make.

Equipment List

You don’t need a professional kitchen to pull this off. Here’s what I use every time:

Large skillet (preferably cast iron or stainless steel)
Tongs
Sharp knife
Cutting board
Paper towels
Toothpicks (optional but helpful)
Small bowl
Spoon
Baking sheet (if finishing in the oven)

That’s it. Simple tools, big results.

Ingredients

Here’s everything you’ll need. Try to use the best quality ingredients you can—it really makes a difference in a recipe this simple.

12 large sea scallops (dry-packed, if possible)
6 slices bacon (cut in half)
1 tablespoon olive oil
2 tablespoons unsalted butter
2 cloves garlic, minced
Salt, to taste
Black pepper, to taste
½ teaspoon smoked paprika (optional, but lovely)
1 tablespoon fresh lemon juice
Fresh parsley or chives, finely chopped (for garnish)

Optional additions:

A pinch of chili flakes for heat
A drizzle of honey or maple syrup for sweetness
A splash of white wine for deglazing

Instructions

Step 1: Prepare the Scallops

Start by patting the scallops completely dry with paper towels. This step matters more than people think. Dry scallops sear beautifully. Wet scallops steam—and nobody wants that.

If your scallops have a small side muscle attached, gently pull it off and discard it. It’s a little tough and doesn’t cook well.

Season the scallops lightly with salt and black pepper on both sides. Remember, bacon is salty, so go easy here.

Step 2: Partially Cook the Bacon

Bacon takes longer to cook than scallops, so we give it a head start.

Heat a large skillet over medium heat. Lay the bacon strips in a single layer and cook them for about 3–4 minutes per side. You’re not looking for crispy bacon yet—just partially cooked and flexible.

Remove the bacon from the pan and place it on a paper towel to drain excess fat. Let it cool slightly.

Step 3: Wrap the Scallops

Wrap each scallop with half a slice of bacon. Secure with a toothpick if needed. I usually skip the toothpicks unless the bacon won’t stay put.

This is one of my favorite parts. It’s hands-on, calm, and satisfying. Take your time.

Step 4: Sear the Bacon-Wrapped Scallops

In the same skillet, add olive oil and butter. Let it heat until the butter is melted and slightly foamy.

Place the scallops in the pan, seam-side down. Don’t overcrowd the pan—work in batches if needed.

Cook for about 2–3 minutes per side, turning gently with tongs. You want the bacon to crisp and the scallops to develop a golden crust.

Add the minced garlic during the last minute and spoon the buttery pan sauce over the scallops.

Step 5: Finish and Serve

Once the scallops are opaque and slightly firm to the touch, remove them from the heat. Squeeze fresh lemon juice over the top and sprinkle with herbs.

Serve immediately while everything is hot and juicy.

Why This Bacon-Wrapped Scallops Recipe Works

This Bacon-Wrapped Scallops Recipe works because it respects the ingredients. We don’t overpower the scallops. We let their natural sweetness shine, using bacon as a salty, smoky accent—not the main character.

Cooking the bacon partially first ensures it crisps without overcooking the scallops. Using butter adds richness. Lemon brightens everything up. It’s all about balance.

Flavor Breakdown: What You’ll Taste

Let’s talk flavor, because this dish delivers.

Sweetness from the scallops
Salt and smoke from the bacon
Richness from butter
Sharpness from garlic
Fresh brightness from lemon and herbs

Each bite hits a little differently, and that’s what keeps you reaching for another.

Choosing the Best Scallops

Always look for dry-packed sea scallops if you can find them. They don’t contain added water, so they sear beautifully and taste cleaner.

Fresh scallops should smell like the ocean—not fishy. If they’re frozen, that’s okay. Just thaw them slowly in the fridge and dry them well.

Bacon Tips From My Kitchen

Use thin or regular-cut bacon, not thick-cut
Smoked bacon adds depth
Avoid overly sweet bacon unless you love that contrast

If you want extra crispiness, you can finish the scallops in a hot oven for a few minutes.

Variations I Love

Honey-Glazed Bacon-Wrapped Scallops

Drizzle a little honey into the pan during the last minute. Sweet and salty perfection.

Spicy Version

Add chili flakes or a pinch of cayenne for a gentle kick.

Garlic Butter Finish

Melt extra butter with garlic and spoon over the scallops just before serving.

What to Serve With Bacon-Wrapped Scallops

I’ve served this dish with everything from simple salads to full dinner spreads. Here are a few favorites:

Creamy mashed potatoes
Roasted asparagus or green beans
Lemon rice or herbed couscous
Fresh arugula salad

Keep the sides light to balance the richness.

Common Mistakes to Avoid

Overcooking scallops (they turn rubbery fast)
Using thick-cut bacon
Skipping the drying step
Overcrowding the pan

Take it slow and trust yourself.

Make-Ahead and Storage Tips

You can wrap the scallops in bacon a few hours ahead and keep them covered in the fridge.

Cooked scallops are best eaten fresh, but leftovers can be stored for up to one day and gently reheated.

Is This Recipe Beginner-Friendly?

Absolutely. This Bacon-Wrapped Scallops Recipe might look fancy, but it’s surprisingly forgiving. If you can flip bacon and watch a pan, you can make this dish.

I always tell home cooks: confidence matters more than perfection.

Why I Keep Coming Back to This Dish

As a female chef and home cook, I love recipes that feel luxurious without being complicated. This one checks all the boxes. It’s quick, beautiful, flavorful, and deeply satisfying.

Every time I serve these scallops, someone asks for the recipe. And every time, I smile—because I know how simple it really is.

Final Thoughts

If you’ve been intimidated by seafood, let this recipe be your starting point. This Bacon-Wrapped Scallops Recipe proves that elegant food doesn’t have to be stressful.

Cook with joy. Taste as you go. And most importantly—enjoy every bite.

If you make this recipe, imagine me in your kitchen, cheering you on and reminding you that you’ve got this.

More Recipes: