Sweet, smoky, and beautifully caramelized, bacon-wrapped scallops are an impressive appetizer that comes together quickly. Large sea scallops are lightly seasoned, wrapped in regular-cut bacon, coated with a simple blend of brown sugar and paprika, and broiled until the bacon is golden and the scallops are tender and juicy. This easy scallop recipe takes about 25 minutes from start to finish, making it perfect for holidays, dinner parties, date nights, or any occasion that calls for something special without a complicated process.
Bacon-wrapped scallops are a classic party appetizer because they offer the best balance of sweet, salty, savory, and smoky flavor in one bite. They also feel elegant enough for a special meal. Serve them on their own as a passed appetizer, arrange them on a platter with lemon wedges, or pair them with a creamy risotto to turn them into a more complete seafood dinner.
The key to this recipe is using large or jumbo sea scallops and regular-cut bacon. The scallops stay moist under the broiler, while the bacon has enough time to cook through and develop a caramelized coating. A light rub of brown sugar and paprika adds color, subtle sweetness, and a warm smoky note without overpowering the natural flavor of the scallops.
Why This Recipe Works
This recipe is designed to cook the bacon properly while keeping the scallops tender. That can be tricky because scallops cook much faster than bacon. If the heat is too low or the cooking time is too long, the scallops can become dry and rubbery before the bacon is done.
Broiling the scallops on high heat, about 10 inches from the heat source, gives the bacon enough direct heat to brown while the scallops remain juicy inside. Flipping the scallops halfway through helps the bacon cook evenly and prevents one side from burning. The result is a tray of broiled bacon-wrapped scallops with a lightly caramelized finish and a tender center.
Ingredients
Large or jumbo sea scallops: Bigger scallops work best because they hold their shape and stay tender under the broiler. Scallops around 1.5 inches in diameter are ideal. Smaller scallops can shrink too much and may overcook before the bacon is ready.
Regular-cut pork bacon: Use regular-cut bacon rather than thick-cut bacon. Thick-cut bacon takes longer to cook and can leave the scallops overdone. Regular bacon gives the best bacon-to-scallop ratio. One slice of bacon is cut in half to wrap two scallops.
Dark brown sugar: Brown sugar adds gentle sweetness and helps the bacon caramelize. Use it lightly so it enhances the seafood rather than making the dish too sweet. Light brown sugar can also be used.
Paprika: Paprika adds color and a mild smoky flavor. Use 1 teaspoon for a balanced flavor, or increase slightly if you want a stronger smoky note.
Salt: Seasoning the scallops with salt is important. It brings out their natural sweetness and gives the finished appetizer better flavor.
See the recipe card below for full ingredient quantities and cooking instructions.
Important Scallop Prep
Before cooking, check each scallop for the small side muscle, also called the abductor muscle. It looks like a firm rectangular tag attached to the side of the scallop. This piece can be chewy, so remove it by gently pulling it away with your fingers. Rinse the scallops under cool water, then pat them very dry with paper towels. Dry scallops season better and cook more evenly.
How to Make Bacon-Wrapped Scallops
Step 1.
Preheat the oven broiler to high. If your oven does not have a broil setting, set it to 500-550°F.
Quick Tip
Broilers heat quickly, so you may only need to preheat for about 5 minutes before cooking.
Step 2.
Remove the side muscle from each scallop. Rinse the scallops under cool water, dry them well with paper towels, and season generously with salt. Add pepper if desired.
Step 3.
In a small bowl, combine the brown sugar and paprika. Rub a thin layer of the mixture over both sides of each half slice of bacon. Use just enough to lightly coat the bacon.
Quick Tip
For a classic bacon-wrapped scallop recipe, you can skip the brown sugar and paprika and simply wrap the salted scallops in bacon.
Step 4.
Wrap each scallop with a half slice of bacon. Secure the bacon with a toothpick, making sure the toothpick passes through the bacon ends and the scallop.
Step 5.
Place the wrapped scallops on a wire rack set over a baking sheet. For easier cleanup, line the baking sheet with foil before adding the rack.
Step 6.
Broil on high, about 10 inches from the heat source, for 10 minutes. Flip the scallops halfway through cooking so the bacon browns evenly. Let the scallops rest for 5 minutes before serving.
Expert Tips
- Keep the scallops about 10 inches from the broiler. Placing them too close can burn the bacon before the scallops are ready.
- If you do not have a wire rack, place the scallops directly on a parchment-lined baking sheet.
- Use large or jumbo scallops for the best texture. Small scallops may shrink too much and overcook quickly.
- Do not overload the bacon with sugar. A thin coating is enough for caramelization and balanced flavor.
- Let the scallops rest briefly after broiling so the juices settle before serving.
Frequently Asked Questions
No, you do not need to precook the bacon for this recipe. The broiler provides enough intense heat to cook regular-cut bacon while the scallops stay tender. If you prefer very crisp bacon, you can partially cook it first, but it is not required.
Scallops cook quickly. They are done when they turn opaque in the center and feel firm but still tender. They should cut easily and should not be tough or rubbery.
More Seafood Recipes
Lemon Butter Scallops Over Parmesan Risotto
Pan-Seared Scallops with Lemon Butter
Baked Oysters
Baked Lobster Tails
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Sweet & Smoky Bacon-Wrapped Scallops
Ingredients
- 12 large or jumbo scallops, side muscle removed
- 1 pound regular-cut bacon, halved
- 2 tablespoons brown sugar
- 1 teaspoon paprika
- Salt, to taste
Instructions
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Preheat the oven broiler to high. If your oven does not have a broil setting, set it to 500-550°F.
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Remove the side muscle from each scallop, rinse under cool water, and pat dry with paper towels. Season with salt.
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Combine brown sugar and paprika in a small bowl. Lightly rub the mixture over both sides of each half slice of bacon.
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Wrap each scallop with a half slice of bacon and secure with a toothpick.
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Arrange the scallops on a wire rack set over a foil-lined baking sheet.
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Broil on high, 10 inches from the heat source, for 10 minutes, flipping halfway through. Rest for 5 minutes before serving.
Notes
There is no need to precook the bacon when using regular-cut bacon and high broil. The brown sugar helps create a light caramelized coating. If you want very crisp bacon, partially cook the bacon before wrapping the scallops.
Keep the scallops 10 inches from the heat source. Too close can burn the bacon, while too far away may extend the cooking time.
If you do not have a wire rack, place the scallops on a parchment-lined baking sheet.
Nutrition
Calories: 276 kcal
Carbohydrates: 6.6 g
Protein: 24.2 g
Fat: 16.4 g
Nutrition information is automatically calculated and should be used as an approximation.