Name: Bacon-Wrapped Scallops
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 12 large sea scallops (about 1 lb / 450 g), patted dry; 6 slices center-cut bacon (or turkey bacon), halved; 1 tbsp olive oil; 1 tbsp butter (or vegan butter); 1 tbsp lemon juice; 1 clove garlic, minced; Salt and black pepper, to taste; Fresh parsley or chives, for garnish

Restaurant-quality bacon-wrapped scallops at home

You don’t need a white-tablecloth restaurant to make bacon-wrapped scallops that taste like fine dining. Tender sea scallops wrapped in smoky, crisp bacon make an elegant appetizer or light dinner. Tested twice — pan-seared and broiled — the broiler method won hands-down for even browning and juicy centers.

Ingredients

Serves: 4 | Prep: 15 min | Cook: 12 min | Total: 27 min

12 large sea scallops (about 1 lb / 450 g), patted dry
6 slices center-cut bacon (or turkey bacon), halved
1 tbsp olive oil
1 tbsp butter (or vegan butter)
1 tbsp lemon juice
1 clove garlic, minced
Salt and black pepper, to taste
Fresh parsley or chives, for garnish

Swaps & Notes

Need	Swap	Note
No pork	Turkey bacon or beef bacon	Crisp well and stay flavorful
Dairy-free	Vegan butter	Use olive oil + vegan butter blend
Low-sodium	Skip added salt	Bacon adds plenty of flavor
No broiler	Air fryer 400°F (200°C)	Cook 10–12 minutes, flipping halfway

Step-By-Step Instructions

Prep scallops and bacon:
Preheat broiler to high and position rack 6 in (15 cm) from heat. Partially cook bacon slices in a skillet for 3–4 minutes until just beginning to brown but still flexible. Drain on paper towels.
Wrap and season:
Wrap each scallop with half a bacon slice and secure with a toothpick. Drizzle with olive oil, season lightly with salt and pepper.
Broil and finish:
Broil 8–10 minutes, turning once, until scallops are opaque and bacon is crisp. Melt butter in a small pan with lemon juice and garlic; drizzle over scallops before serving. Garnish with parsley.

Pro Tips & Variations

Dry scallops well: Moisture prevents a golden crust.
Use jumbo scallops: Smaller ones overcook quickly.
Half-cook bacon first: Ensures crispy bacon without tough scallops.
Add a honey-garlic glaze before broiling for a restaurant-style touch.
Try air fryer or grill for outdoor cooking.

Serving Suggestions

Serve on a platter with lemon wedges and a small bowl of garlic butter.
Pair with creamy mashed potatoes or risotto for a light dinner.
Add to surf-and-turf with grilled steak or roasted vegetables.

Storage & Reheating

Refrigerate: Store leftovers in an airtight container up to 2 days.
Freeze: Not recommended — scallops lose texture.
Reheat: Bake at 350°F (175°C) for 8 minutes, or air fry 4–5 minutes to re-crisp bacon.
Food safety: Reheat to at least 145°F (63°C) internal temperature.

Troubleshooting

Bacon soggy: Pre-cook longer or broil closer to heat.
Scallops rubbery: Cooked too long; check at 8 minutes max.
Bacon unwrapping: Use toothpicks and pre-chilled scallops for better hold.

FAQs

Q1: Can I use frozen scallops?
A1: Yes. Thaw overnight in the fridge and pat dry before wrapping.

Q2: Can I make these ahead of time?
A2: Yes. Assemble up to 12 hours ahead, cover, and refrigerate. Broil just before serving.

Q3: What’s the best way to keep bacon crisp?
A3: Pre-cook partially, and place scallops on a wire rack while broiling so heat circulates underneath.

Nutrition (per serving)

Calories: 230; Protein: 25g; Carbs: 2g; Fat: 13g