These bacon wrapped scallops are jumbo scallops coated in a sweet and savory glaze, then broiled to perfection. A simple yet elegant appetizer or main course option that is sure to get rave reviews!
Everything is better with bacon, I always find myself making bacon wrapped chicken and bacon wrapped asparagus for dinner. Scallops are delicious on their own, but when you cover them in bacon you end up with decadent little bites that are perfect for any occasion.
For me, scallops are one of those special occasion type foods. They tend to be a bit on the pricey side and they’re best purchased from a reputable fish monger. These bacon wrapped scallops are my absolute favorite way to enjoy seafood, and they also happen to be quite easy to make!
How to buy scallops
You want to use the larger sea scallops for this recipe, not the small bay scallops. Look for scallops that are uniform in size and color and smell fresh – they shouldn’t have an overly fishy aroma. You can often find fresh scallops at the seafood counter of your local grocery store. Frozen scallops work well too, just make sure they’re completely thawed and patted dry before you use them.
How do you make bacon wrapped scallops?
This recipe calls for scallops, bacon, maple syrup, garlic powder, soy sauce, salt and pepper. That’s all there is to it! Each scallop is wrapped in half a slice of bacon and then secured with a toothpick. The remaining ingredients are mixed together to form a sweet and savory glaze that gets brushed over the scallops as they cook. Add a sprinkle of herbs, then serve and enjoy.
Tips for bacon wrapped scallops
- Choose the largest scallops that you can afford. Larger scallops are easier to wrap with bacon and they won’t overcook as the bacon crisps up.
- Make sure to use a regular cut of bacon – thick cut bacon will take too long to cook through.
- You can serve your scallops with the toothpicks intact as an appetizer, or remove the toothpicks if you’re planning to serve them as a main course.
- This recipe also works well with shrimp!
How do you reheat bacon wrapped scallops?
These scallops are best served fresh from the oven. You can reheat the scallops the next day, but you run the risk of overcooking the scallops. The best way to reheat your scallops is to warm them in a pan over medium heat until the bacon is crisp, which should take 3-4 minutes.
What should you serve with scallops?
You can serve these scallops on their own as a party snack, or with side dishes as a main course. I like to serve my bacon wrapped scallops over mashed potatoes, pasta in cream sauce, or steamed rice. I also add a green vegetable on the side such as broccoli, asparagus or green beans.
If you’re a seafood fan, you’ll be sure to enjoy these bacon wrapped scallops. Everyone will be so impressed when you serve this dish at your next gathering!
More great seafood recipes
Bacon Wrapped Scallops
Ingredients
- 2 pounds large sea scallops patted dry
- 1 pound bacon slices cut in half crosswise
- 1/4 cup maple syrup
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- salt and pepper to taste
- 2 tablespoons chopped parsley
- cooking spray
Instructions
- Preheat the broiler. Coat a sheet pan with cooking spray.
- Wrap a slice of bacon around each scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking pan.
- In a small bowl, mix together the maple syrup, soy sauce, garlic powder, salt and pepper. Brush half the mixture over the top of each of the scallops.
- Broil for 10-15 minutes, or until bacon is crisp and scallops are cooked through. Brush the remaining sauce over the scallops halfway through the cook time.
- Sprinkle with parsley, then serve.
Nicole says
Can you prepare ahead of time
Sara says
Yes that’s fine!
Emma M says
I know it makes 6 servings and each serving is two hundred-fifty-nine kcal, but how many is a serving?
Sara says
It should be 3-4 scallops, it’s hard to say exactly because scallops come in different sizes. What you’d want to do is count the number of scallops you end up with, then divide them by 6 servings.
Trinity says
Can worcestershire sauce be used in place of soy sauce?
Sara says
Yes that should work!
Canadian Chick says
I bought some skewered bacon-wrapped scallops frozen from a specialty meat shop. Can I pour the marinade on and thaw them in the fridge overnight? (Also thanks for all the answers in the comments!)
Sara says
I think that could be ok, you just want to make sure what you purchased does not already contain seasonings or a marinade.
Greg says
Can these be done in an Air Fryer?
Sara says
I think that would work fine, although I haven’t tested it it myself!
Laura says
So good! I only had thick-cut bacon so I pre-cooked it a bit (browned but still pliable) before wrapping the scallops, and it turned out perfectly!
Ruth says
Absolutely delicious. I can’t wait to make it again. Thank you!
Caitlin Graves says
Made this for a Christmas party and it was a hit! Be sure to read the directions and use regular sliced bacon and not thick-cut. They turned out perfectly!
Shirl says
Sara……
I made these bacon wrapped scallops. They were wonderful. Will use the recipe again and again
Delicious!!!!
Andrew Comeau says
Second time making these, and coming from a scallop fisherman from Nova Scotia… these are spot on! Thanks
Maryann C. Stahler says
So I don’t have to soakl the toothpi cks?
Also can I bake instead of broiling them
Thank you
Maryanncarlenestahler@gmail.com
Sara says
You can soak the toothpicks if you like. The broiling cooks the bacon quickly so that the scallops don’t overcook. If you bake them, it will take a lot longer to get the bacon crisp and you run the risk of overcooking the scallops.
Lisa says
Before I make this, how many inches from the broiler?
Sara says
About 6-7 inches is fine!
Kathy Rocchetti says
Absolutely loved this recipe – made it for the superbowl. It was easy and delicious! Thank you
Annette says
What can I use in place of maple syrup
Sara says
Brown sugar will work!
Jennifer says
What do you set the broiler at? Hi medium or low?
Sara says
High!
Rebecca says
These were AMAZING!! They were very much loved by my family and the plate was empty by the end of the night. Such an easy and delicious recipe!
Cathy Berg says
I have found soaking them for a day in water removes some fish taste and some scallops have some chemical added. Dry well before you do anything with them .