Bacon Wrapped Scallops (5) Recipe

Prepare toothpicks and bacon

Soak toothpicks in water for at least 15 minutes to prevent burning. Preheat oven to 425°F (220°C) if finishing in oven, or prepare a medium-high skillet/grill. Cut each bacon slice in half crosswise so each scallop will be wrapped with a half-slice (adjust if using very thin or thick bacon).

Pat scallops dry

Rinse scallops briefly if needed and thoroughly pat dry with paper towels. Removing moisture is essential to get a good sear and to help bacon adhere.

Season scallops

Drizzle scallops with 1 tablespoon olive oil and rub so they are lightly coated. Season both sides with kosher salt (about 1/2 tsp total) and 1/2 tsp freshly ground black pepper.

Wrap with bacon

Wrap each scallop with a half-slice of bacon, overlapping slightly so bacon stays wrapped. Secure each bacon-wrapped scallop with a soaked toothpick placed through the bacon and scallop.

Pan-sear then oven-finish (recommended)

Heat a large oven-safe skillet (cast iron recommended) over medium-high heat until hot. Add the bacon-wrapped scallops seam-side down and sear 1 to 1 1/2 minutes until bacon starts to brown. Turn each scallop to another side and sear an additional 30–45 seconds to get color on all exposed bacon. Transfer the skillet to the preheated 425°F (220°C) oven and bake 6–8 minutes, or until scallops are opaque through the center and bacon is crisped to your liking. Internal scallop temperature should be about 125–130°F (51–54°C) for tender doneness.

Alternative: Grill

Preheat grill to medium-high. Place bacon-wrapped scallops seam-side down on grill and cook 2–3 minutes per side, rotating to crisp bacon and cook scallop through, for total 6–8 minutes depending on heat and scallop size.

Prepare glaze (optional)

While scallops finish, whisk together 1 tablespoon maple syrup, 1/2 teaspoon Dijon mustard and 1/2 teaspoon lemon juice in a small bowl.

Glaze and garnish

Remove scallops from oven or grill and brush each once with the maple-Dijon glaze (optional) to add shine and sweet-salty balance. Sprinkle chopped fresh parsley over the scallops for color. Let rest 1 minute, then serve with lemon wedges on the side.

Serving note

Serve hot as a snack or appetizer. Each bacon-wrapped scallop counts as one piece — this recipe yields 5 pieces.