Bacon-wrapped Scallops Recipe

Prepare scallops

Pat the scallops very dry with paper towels. Remove and discard the small side muscle (the little foot) if still attached so scallops will sit flat and cook evenly.

Cut bacon

Cut each bacon slice in half crosswise to make 12 shorter strips (one half per scallop).

Wrap scallops

Wrap one half-strip of bacon around the circumference of each scallop so the ends meet on the underside. If bacon is thick or scallops are large, overlap so bacon is snug. Secure each wrap with a toothpick inserted through the bacon and scallop.

Season wrapped scallops

Brush or rub each bacon-wrapped scallop lightly with olive oil. Sprinkle evenly with smoked paprika and freshly ground black pepper. If using brown sugar for a glaze, sprinkle a small pinch on top of each scallop now (it will caramelize during cooking).

Oven method (recommended for even cooking)

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange scallops on the rack with space between each so hot air circulates. Bake until bacon is crisp and scallops are opaque in the center, about 12–18 minutes depending on bacon thickness; check at 10 minutes and rotate sheet once. If bacon is not crisping enough, place under broiler for 1–2 minutes watching closely to avoid burning.

Stovetop method (faster, yields crisp bacon but watch scallops)

Heat a large skillet (preferably cast iron) over medium-high heat. Add a thin film of oil to coat the pan. When hot, place scallops seam-side down so the bacon ends contact the pan first. Sear for 2–3 minutes to crisp the bacon, then carefully turn scallops and continue cooking another 2–4 minutes until scallops are opaque and bacon is cooked through. Reduce heat if bacon browns too quickly before scallop is cooked.

Rest and finish

Remove scallops to a platter and let rest 1–2 minutes. Squeeze fresh lemon over the scallops. Sprinkle with chopped parsley if using. Serve warm.