Bacon Wrapped Jumbo Shrimp Or Sea Scallops Recipe

Prepare seafood

Pat the shrimp and scallops dry with paper towels. If shrimp are large, butterfly slightly by slicing lengthwise partway to create a flatter surface for wrapping. Trim scallops of any tough muscle and pat dry so they sear evenly.

Season

Lightly season shrimp and scallops on all sides with the kosher salt and 1/2 teaspoon of the black pepper (reserve remaining pepper for the sauce).

Prepare bacon

Cut each bacon slice in half crosswise so each shrimp or scallop gets a half-slice to wrap. Partially cook bacon for easy handling: place bacon halves on a baking sheet lined with foil and bake at 400°F (200°C) for 6–8 minutes until just starting to render but still pliable. Remove and blot excess grease.

Wrap

Wrap one half-slice of bacon around each shrimp or scallop so it overlaps slightly. Secure the bacon with a toothpick inserted through the bacon into the seafood. For six of one (six pieces total) choose either 6 shrimp or 6 scallops. For three of each, wrap 3 shrimp and 3 scallops.

Preheat grill or oven

If grilling: preheat to medium-high (about 400°F/200°C). If broiling/roasting: preheat oven to 425°F (220°C) and position rack 6–8 inches from the heat source.

Cook

For grill: oil grates lightly and grill bacon-wrapped seafood 2–3 minutes per side, turning once, until bacon is crisp and shrimp are opaque and firm (internal shrimp temp ~120–130°F) and scallops are opaque and just springy (about 6–8 minutes total). For oven/broiler: place on a rimmed baking sheet and roast/broil 8–12 minutes, turning once halfway, until bacon is crisp and seafood is cooked through. If bacon is not crisp by the time seafood is done, finish under broiler 1–2 minutes, watching carefully to avoid burning.

Rest

Transfer cooked pieces to a warm plate and let rest 2 minutes to allow juices to settle. Remove toothpicks or leave in if serving as skewered appetizers (note: warn guests about toothpicks).

Combine sauce ingredients: in a small saucepan, add ketchup, dark brown sugar, molasses, Dijon mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, pepper, and bourbon.

Simmer and reduce: bring mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer 6–8 minutes until slightly thickened and glossy. Stir occasionally to prevent sticking. Taste and adjust seasoning — add a touch more vinegar for brightness or a pinch more brown sugar for sweetness.

Finish and hold: remove from heat and let cool slightly. Sauce will thicken as it cools. Keep warm or bring to room temperature before serving alongside the bacon-wrapped seafood.

Brush: optionally brush each bacon-wrapped piece with a light smear of neutral oil while hot to add shine (skip if bacon is sufficiently glossy).

Plate: arrange six pieces per order (either six of one type or three shrimp + three scallops) on a platter. Spoon 2–3 tablespoons of bourbon barbecue sauce into a small ramekin for dipping per order.

Garnish & serve: sprinkle chopped parsley over the platter, add lemon wedges on the side, and serve immediately while hot.