Bacon Wrapped Scallops
Bacon-Wrapped Scallops are the perfect appetizer or even main course that is sure to keep your people happy! They are coated in a sweet and savory herb glaze and baked to perfection in just around 30 minutes!
Servings: 4 servings
- 1 ½ pounds large sea scallops patted dry (about 12 large scallops)
- 6-8 bacon slices cut in half crosswise about ½ pound
- 2 Tablespoons salted butter melted
- 3 Tablespoons brown sugar optional but delicious
- 2 Tablespoons chopped parsley
- 2 cloves garlic minced
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Partially cook the bacon until it is about ¾ done. This can be done by arranging the slices in a single layer on a baking sheet and placing in the oven for 8-12 minutes, or in a pan over medium-high heat until some of the fat has rendered, but the bacon isn't crispy or all the way done.
Dry the scallops by patting them well with paper towels. Wrap each scallop with ½ piece of bacon, unless the scallops are large, in which case you might need ¾ to 1 full slice of bacon for each scallop. If you have small scallops, you could even wrap two of them in each piece of bacon. Secure with toothpicks and arrange on the prepared baking sheet.
In a small bowl, combine melted butter, brown sugar (if using), parsley, garlic, salt, and pepper. Brush or spoon some of the mixture over each bacon wrapped scallop.
Bake for 15 to 17 minutes until bacon is done and scallops are cooked through. Be careful not to overcook. The scallops should be tender and opaque and if you test them with a digital meat thermometer they should register 125 to 130 degrees F in the center. Serve immediately.
- Choosing scallops: The biggest factor for me is how they smell. Scallops should have a fresh ocean scent and be opaque. If they smell overly fishy or pungent, they will probably taste that way too. Look for scallops that are all about the same size so they cook evenly. You want the larger sea scallops rather than small bay scallops.
- Frozen scallops: Oftentimes the best scallops I can find are frozen ones. They work great, just be sure to thaw them completely in the fridge and pat them completely dry. I usually get mine at Costco.
- Air Fryer: My other favorite way to make these is in the air fryer. Preheat the air fryer to 350 degrees F then cook the bacon wrapped scallops for 11-13 minutes until the scallops are done and the bacon is crisp.
- Grill: This is a great approach in the summer. In this case, I recommend soaking wooden skewers and skewering 3-4 scallops on each skewer rather than using toothpicks to secure the bacon. Grill over medium heat for 6-8 minutes until the scallops are done and the bacon is crisp.
- Serve with pasta tossed with olive oil and seasoned with grated parmesan cheese and pepper, mashed potatoes, green vegetables, or rice pilaf.
- Storage: Leftovers should be stored in the fridge and will be good for a day or maybe 2. Just reheat in pan to warm them up and crisp the bacon a bit.
- Bacon wrapped shrimp: This recipe works great with shrimp in place of the scallops, if you prefer or can't find good scallops.
Calories: 343kcal | Carbohydrates: 15g | Protein: 25g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1230mg | Potassium: 448mg | Fiber: 1g | Sugar: 9g | Vitamin A: 362IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg