Bacon-Wrapped Scallops

The ultimate combination of land and sea, these bacon-wrapped scallops serve up crispy bacon and juicy scallops for a fun appetizer or main dish highlight.

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About Bacon-Wrapped Scallops

Bacon-wrapped scallops combine the sweet taste of scallops with the savory flavor of smoky bacon. This perfect blend of sea and land creates a delicious pairing that’s great as a fun finger-food appetizer or as part of the main dish.

What’s in bacon-wrapped scallops?

To make the fun culinary combination, you’ll need the following ingredients on hand:

• Milk: This is used for soaking the scallops before cooking, but it’s also totally optional; feel free to skip it if you’d like.
• Salted butter, salt, and black pepper: For coating the scallops. You can substitute the melted butter for an equal portion of olive oil.
• Scallops: The star of the show! It’s best to use small to medium-sized scallops, but you can also use large ones – you may just need to increase the cooking time. And if you can only find large scallops at your local grocery store you can always cut them in halves or thirds to get them to the size you need.
• Bacon: The second most important ingredient, feel free to use whatever type or flavor of bacon that you’d like (pork, turkey, pancetta, hickory smoked, maple, etc).
• Chopped chives and smoked paprika: Both are totally optional but can provide a fun pop of color and flavor.

Can you use frozen scallops?

You can use scallops that were once frozen (or purchased frozen) but they should still be thawed and rinsed thoroughly before use. This particular recipe threads the scallops onto skewers (to ensure the bacon stays wrapped and in place) and this would be difficult to do if the scallops were frozen solid.

Should you rinse the scallops before cooking?

Yes, it’s recommended to rinse scallops with cool water to remove any leftover grit (such as traces of sand and marine elements). This ensures a clean and better-tasting scallop.

If you rinse the scallops, make sure to pat them dry thoroughly with a paper towel.

What does soaking scallops in milk do?

In short, makes your scallops better.

As for why a milk bath makes your scallops better, it’s best to think of it as a culinary spa treatment for your seafood. Ever wondered how to achieve melt-in-your-mouth scallops without any fishiness? The secret is milk!

By letting scallops indulge in a milk bath, their natural sweetness truly shines, pushing any lingering ocean taste to the sidelines. Not to mention, this milk soak gifts them with a lush texture, prepping them perfectly for that snug bacon embrace.

For best results, let the scallops soak in milk for about an hour. Post-soak, give them a refreshing rinse under cool water, pat them gently with a paper towel, and they’re all set for the recipe’s next steps. Dive in and enjoy the magic of milk-soaked scallops!

Which skewers should you use?

For this recipe, you can either use metal skewers (I have a set similar to these) or you can use wooden bamboo skewers.

However, I tend to prefer using bamboo skewers for easier cleanup and a more classic look. And the trick with using bamboo skewers is that you should soak them in water first to prevent them from burning while the meat is being cooked.

To soak bamboo skewers:

• Fill a long, shallow dish with about 1/4 inch of water.
• Arrange the skewers in the water.
• Let them soak for a minimum of 30 minutes or ideally overnight.
• Pat skewers dry, then thread on the meat as directed.

Can you grill them instead?

This recipe is written for baking in the oven, but it’s possible to grill bacon-wrapped scallops, too.

To do this, follow these instructions:

• Preheat your grill to medium-high, roughly 425°F.
• Follow the recipe instructions but stop just before assembling the skewers.
• Lay the bacon slices in a single layer on a bacon grilling rack or a disposable foil pan. Cook for 3-5 minutes or until bacon is halfway done. Set the bacon aside until it’s cooled slightly and easy to handle, about 5 minutes.
• Wrap bacon around scallops and thread them onto the skewers as instructed in the recipe.
• Grill skewers, turning occasionally, for 6-8 minutes or until scallops are opaque and cooked through.

Can you make bacon-wrapped scallops in advance?

Absolutely! Preparing these bacon-wrapped scallops ahead is an option. However, for optimum flavor and texture, it’s recommended to cook them the same day they’re assembled.

But if planning ahead is more your style, follow these instructions to make ’em in advance:

• For now, hold off on any steps that use melted butter. You’ll do that just before cooking.
• Assemble the scallops by wrapping them in bacon and threading them onto skewers. After assembly, store them in a sealed container in the refrigerator for up to 24-48 hours.
• When baking time arrives, mix the melted butter and spices together, brush the mixture over your skewered scallops, and then bake as directed in the recipe.

How long are they good for?

Once cooked and cooled, these bacon-wrapped scallops can be stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze bacon-wrapped scallops?

Yes, you totally can!

Once prepared and cooled, store wrapped scallops in a sealed container or freezer bag for up to three months. To help prevent freezer burn, consider wrapping each scallop in aluminum foil or plastic wrap.

When ready to eat, simply thaw them in the refrigerator overnight and reheat them using your preferred method.

How to reheat bacon-wrapped scallops

Reheating bacon-wrapped scallops properly ensures they retain their deliciousness without becoming overcooked. Here’s a few options for reheating those scallops:

Oven method (preferred):

• Preheat your oven to 350°F.
• Place bacon-wrapped scallops on a baking sheet lined with parchment paper or aluminum foil.
• Heat the scallops in the oven for about 10-15 minutes or until they’re heated through and the bacon is crispy.
• If you notice the bacon isn’t crisping up as desired, you can briefly set the oven to ‘broil’ for a minute or two. Keep a close eye on them during this time to avoid burning.

Microwave method:

• NOTE: This method is faster but may not retain the scallop’s texture as well.
• Place the bacon-wrapped scallops on a microwave-safe plate.
• Using 50% power, heat in 30-second intervals, checking the temperature after each interval.
• Generally, it takes 1-2 minutes for them to heat through, depending on the microwave’s power and the number of scallops.

Skillet method (for crispier bacon):

• Heat a skillet over medium heat.
• Place the bacon-wrapped scallops on the skillet.
• Turn them occasionally for even heating and crisping of the bacon. This should take around 3-5 minutes.

What else can you add?

While flavorful on their own, these bacon-wrapped scallops are a great canvas for culinary creativity. As for some suggestions, consider adding:

• A slice of jalapeno or bell pepper, either wrapped within the bacon or between each wrapped scallop, for a spicy kick.
• A brushing of maple syrup or honey for a sweet and salty contrast.
• Herbs like rosemary or thyme for an aromatic experience.

What to serve with bacon-wrapped scallops

Whether served as an appetizer or a surf-and-turf-style main dish, these wrapped scallops work well with a variety of dishes, like:

• Steamed or roasted vegetable medleys, such as succotash, broccoli salad, or Italian green beans.
• Refreshing green salads.
• Creamy mashed potatoes.
• Rice dishes like rice pilaf, egg fried rice, or cilantro lime rice.
• Sauces or dips like classic aioli or yum yum sauce.
• Sweet salsas like pineapple salsa or mango salsa.

Notes & tips for easy bacon-wrapped scallops

• If you’d like to ensure crispier bacon, cook it halfway before wrapping it around the scallops.
• As mentioned above, you can use either metal skewers or bamboo skewers (12 inches in length). If using wooden skewers, see above for how to prepare them so that they don’t burn while cooking.
• Once baked, these wrapped scallops can be served on their skewers or can be removed from the skewers for a more grab-what-you-want meal.
• If you’d like each scallop to be its own individual appetizer, use toothpicks instead of skewers. And like skewers, toothpicks should be soaked in water before use to prevent burning.

More tasty seafood options

How to make bacon-wrapped scallops

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Kick things off by preheating the oven. Have a 9×13 baking dish at the ready. If wooden skewers are in the plan, soak them in water for a minimum of 30 minutes.

Step 2 – In a medium-sized bowl, whisk together melted butter, salt, and pepper. Add the scallops to this mix and ensure they’re nicely coated.

Step 3 – Here comes the wrapping magic: Grab a scallop out of the butter mixture and wrap it with a strip of bacon. Once enveloped, thread it onto a skewer, securing the bacon’s ends. Aim to fit around 5 scallops per skewer. Place the skewer over the baking dish in a manner so that the skewer’s ends rest on the dish’s edges, and the scallops hover in the middle. Continue this until all the scallops are wrapped in bacon and placed on skewers.

Step 4 – Bake!

Step 5 – Once done, transfer the skewers to a serving plate and garnish with chopped chives or smoked paprika (both optional).

Step 6 – Serve and enjoy!