Bacon Wrapped Scallops
Seafood lovers, rejoice! If you want to satisfy your craving for a seafood dish our bacon-wrapped scallops recipe will surely please even the most discerning palate. These succulent scallops are marinated before being nestled in smoky bacon and then baked to perfection. Prepare to dazzle your guests with this delicious combination of bacon and seafood’s salty and sweet flavors.
Among my all-time favorite things in this world are these bacon-wrapped scallops. Seriously. I love me some scallops!
When you marinate these delectable scallops and wrap them in bacon, bake them, and then serve them, this incredible taste floods your mouth. There is a party going on, and everyone is invited.
The only thing in my mind that rivals my love for bacon-wrapped scallops is my love for bacon-wrapped chicken livers. A close runner-up is bacon-wrapped shrimp. Notice the constant word in those dishes?
How I discovered this delicious appetizer
I had been eating bacon-wrapped chicken livers forever. It was such a delicacy for me. When I moved away to college, I brought along my toaster oven and yes folks, I made myself bacon-wrapped chicken livers – in my dorm room! – more times than I’d like to admit. I always wondered what the other residents on the floor thought when I squirreled myself away in my room and chowed down on them.
A few years after I graduated, I attended a wedding. Before the meal, the waitstaff were walking around with platters of bacon-wrapped appetizers and I thought, ‘SCORE!’ But then I noticed something white in the middle of the bacon. Say what? Since when were chicken livers white?!
I tried one and exclaimed out loud, “yum.” The flavor was outstanding and I went out of my way to duplicate it at home. And I say that I was successful.
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Ingredients and substitutions
Helpful
Tips
- Sea scallops are the choice for this recipe. Bay scallops are too small to be wrapped in bacon.
- If you use frozen scallops like I do, you must defrost them. Either do so in the refrigerator overnight or quickly defrost them by placing the bag they come in into a large bowl filled with COLD water. Change the water every 5 minutes. I find it takes around 15 minutes using this method.
- Partially cook the bacon for 8 minutes because you want the strips to be still flexible to roll up the scallops.
- I usually use thick-cut bacon but you don’t need to.
- Marinate the scallops in a glass bowl and place the container in the fridge. Stir after 15 minutes and continue marinating for 15 more minutes.
- Bacon will shrink when it’s fully cooked, so it’s okay if it separates a little. You can re-wrap the scallops or not. No one will care because they are so delicious.
- Don’t use salt in this recipe as both the soy sauce and bacon provide sodium.
- You can shake some black pepper in the marinade. I don’t just because my hubby doesn’t like it.
- I don’t serve this appetizer with a lemon butter or anything like that as the marinade I use on the scallops is enough.
- Before wrapping the scallops with the bacon, set aside as many toothpicks as you will need. You can also use small wooden skewers if you prefer.
How to make bacon wrapped scallops
Pre-step
Rinse sea scallops and pat them dry with a paper towel. If your scallops are huge like mine, cut some of the bigger ones in half. Also, you can remove the little ‘leg’ off each scallop.
Step one
Gather the ingredients – sea scallops, soy sauce, maple syrup, mustard, garlic, and bacon.
Step two
In a mixing bowl, add soy sauce, maple syrup, mustard, and garlic paste (or powder) and whisk until combined.
Step three
Add scallops to mixing bowl and carefully toss until they are covered with the marinade.
Step four
Transfer scallops and the marinade to glass container and place them in the refrigerator. After 15 minutes, stir the scallops in the marinade mixture and replace them in the fridge for another 15 minutes.
Step five
While the scallops are marinating, preheat oven at 375 degrees Fahrenheit.
Step six
Line a jelly roll pan or baking sheet pan with aluminum foil and lay each slice of bacon on the pan. Bake for 8 minutes.
Step seven
Lay bacon on paper towels and blot to remove grease.
Step eight
Replace the foil on the jelly roll pan.
Step nine
Cut the bacon strips in half and wrap the scallops in each half. Use a toothpick to secure the ends of the bacon together and arrange the wrapped scallops on the foil lined pan.
Step ten
Bake for 8 minutes, flip, and bake for another 7 minutes. (So, bake for a total of 15 minutes.)
Plate and serve
Look at the crisp on the bacon! Perfect.
Don’t these scallops wrapped in bacon look yummy? One of the things I love about marinating the scallops is that it flavors them so nicely.
What if the bacon doesn’t overlap?
Bacon shrinks somewhat when cooked thoroughly, so that is normal. Don’t worry, people aren’t going to be inspecting these babies before devouring them. It happens all the time. Sometimes I re-roll the bacon around the scallops once they are cooked, but usually, I just leave them as is.
Let’s look at the scallops from an overhead view.
I plate a few and take a bite.
YUM!
I hope you enjoyed this bacon wrapped scallops recipe!
Other popular appetizer recipes
Please feel free to leave me a comment what is your favorite appetizer?
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Bacon Wrapped Scallops
Ingredients
- 1 pound sea scallops cut in half if too big
- 1/4 cup soy sauce
- 1/4 cup maple syrup
- 2 teaspoons dijon mustard
- 1 teaspoon garlic paste or 1/2 teaspoon powder
- 12 slices bacon
Instructions
- Rinse and pat your scallops dry, place in a medium stainless steel mixing bowl.1 pound sea scallops
- Add soy sauce, maple syrup, mustard and garlic paste and mix together.1/4 cup soy sauce, 1/4 cup maple syrup, 2 teaspoons dijon mustard, 1 teaspoon garlic paste
- Place in a glass container with a lid and put in the refrigerator for 30 minutes, stirring once at 15 minutes.
- Preheat oven to 375.
- Line a jelly roll pan with foil, lay the bacon on the foil, and bake for 8 minutes.12 slices bacon
- Remove the bacon onto a paper towel and blot the grease off.
- Re-line the jellyroll pan with foil.
- Cut the bacon in half and wrap a scallop in each half. Secure with a toothpick and line the wrapped scallops on the pan. Bake for 8 minutes and turn the scallops and continue to bake for seven more minutes.
- Plate
- Smile
- Enjoy
See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!Notes
-
- Sea scallops are the choice for this recipe. Bay scallops are too small to be wrapped in bacon.
- If you use frozen scallops like I do, you must defrost them. Either do so in the refrigerator overnight or quickly defrost them by placing the bag they come in into a large bowl filled with COLD water. Change the water every 5 minutes. I find it takes around 15 minutes using this method.
- Partially cook the bacon for 8 minutes because you want the strips to be still flexible to roll up the scallops.
- I usually use thick-cut bacon but you don’t need to.
- Marinate the scallops in a glass bowl and place the container in the fridge. Stir after 15 minutes and continue marinating for 15 more minutes.
- Bacon will shrink when it’s fully cooked, so it’s okay if it separates a little. You can re-wrap the scallops or not. No one will care because they are so delicious.
- Don’t use salt in this recipe as both the soy sauce and bacon provide sodium.
- You can shake some black pepper in the marinade. I don’t just because my hubby doesn’t like it.
- I don’t serve this appetizer with a lemon butter or anything like that as the marinade I use on the scallops is enough.
- Before wrapping the scallops with the bacon, take out as many toothpicks as you will need and set aside. You can also use small wooden skewers if you prefer.
Nutrition
This recipe was originally posted in June, 2016.
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.
When you put the bacon wrapped scallops on pan to bake are they bacon side down or scallop side down?
Hi Kathy,
Bacon side down, so the scallops are at the sides. Hope this helps. They are delicious!
I’m glad I found this recipe! I’m going to make these this weekend! Delicious!
Thanks Joyce! Glad you found it. Let me know what you thought of it!
Bacon-wrapped scallops are one of my favorite appetizers, and your recipe looks divine! Love all of your cooking/prep tips, too. So helpful!
Thank you Marlynn! I’m with you on these babies being among my favorite!
So I’m still waiting on my invitation for drinks and these!! These look fantastic, I love scallops and the sweet flavor with the savory bacon is a keeper for sure. Great share!
Thanks Teri! And hehe. You didn’t get my invite in the mail? 😉
Omg I so wish I just had a plate of these in front of me right now, so delicious!
Thanks Emily! They are super tasty!
I actually never cooked scallops, so your post is really helpful for me! And you can put bacon on on everything, it should taste delicious, haha!
Hehe Alina! Indeed, bacon on anything makes it better! Thank you for your comment!
This looks like a wonderful recipe to try…also need to check out your chicken livers recipe b/c we are needing to boost iron.
Thanks Sandi!
I posted scallops today too! I love them. They sound great with bacon! I’m cracking up about you making the appetizers in your dorm room, Lol!
Thanks!! Scallops rock Andrea! I was shameless! 🙂
These bacon wrapped scallops are like candy! So tasty and satisfying.
Thanks Christopher! 🙂
Can these bacon wrapped scallops be cooked ahead of time and reheated?
They can Elinor but they may be a little rubbery. But if you need to, I would highly recommend broiling them to heat them up and to NOT use a microwave. Hope this helps and enjoy!
Can I marinate the scallops longer like overnight
I never have but I see no reason why not, Jacqui. Nothing it the marinade should break down the scallops at all. Can’t wait to see how it comes out. Good luck.
Hey!! I need to make 100 of your bacon-wrapped scallops for a wedding this Sunday. How can I prepare ahead so they will be hot at the reception? Can I cook the bacon for 8 min, marinate the scallops, wrap the scallops with the bacon on Saturday and refridgerate overnight. Then on Sunday during the service, cook them in the oven? I would love to do the whole thing on Saturday then heat them up (broiler) on Sunday – but, I don’t want them tough and I would like them hot. What do you suggest?
I’m afraid I missed this comment, Kathy. Was it last Sunday? You can definitely make them ahead of time. I hope it worked out for you.