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When you are looking for an appetizer to impress, it doesn’t get better than bacon wrapped scallops! Baked in the oven and wrapped in crispy bacon, these scallops are cooked perfectly with a sweet and buttery flavor and texture. Finished with some hot pepper jelly for a spicy kick.
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Bacon wrapped scallops are a classic appetizer, and always a crowd-pleaser. When I’m looking to impress on those special occasions, this is one of my go-to’s!
Super easy to make, they look so pretty when served and they taste incredible! The crispy and salty bacon compliments the slightly sweet and buttery soft texture of the scallops. This recipe is a sure-fire hit!
Be sure to try my Crab Dip and Grilled Shrimp Skewers too!
Why you will love this Bacon Wrapped Scallops recipe!
- Oven baked: These scallops are oven baked, meaning that most of the cook time is hands-off. It also means that the clean-up is pretty non-existent!
- Great for a crowd: It’s super easy to scale up or down the portions for this dish. It’s a great occasion appetizer for Thanksgiving, Christmas, or other big feasts.
- Easy: Despite appearances, these are super easy to make, and you just need a handful of ingredients and minimal prep time.
Ingredients
- Scallops: Use large sea scallops rather than bay scallops for this recipe. Scallops are an excellent source of lean protein.
- Bacon: Each scallop is wrapped in a slice of bacon for a wonderful flavor. Use nitrate-free bacon, either thin-cut or thick-cut bacon.
- Butter: Salted butter adds a lovely rich taste.
- Garlic: Use freshly minced garlic for the best flavor. Alternatively, you could use garlic powder.
- Salt and pepper
- Parsley: Chopped parsley adds a nice pop of color and freshness.
- Hot pepper jelly: The baked scallops are brushed with pepper jelly for a sweet and slightly spicy taste. It’s optional, but it really makes them extra special!
How to make bacon wrapped scallops
- Preheat the oven to 425 F and line a baking sheet with parchment paper and a rack.
- Place bacon on the rack and cook the bacon slices in the oven gently until partially cooked but not crisp and still flexible.
- Rinse scallops under running cold water, and pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove it.
- Wrap each half bacon slice around a scallop and secure it with a toothpick. Arrange the scallops in a single layer on the baking sheet.
- In a small bowl, mix together the melted butter, garlic, and parsley. Brush the mixture over the top of each of the scallops, and season with salt and black pepper.
- Bake in a preheated oven at 425 for 12 – 15 minutes, or until bacon is crisp and scallops are cooked through. Scallops should be 125 -130 internal temperature.
- Brush each scallop with pepper jelly and serve warm as an appetizer.
Can you make them without bacon?
The salty and smokey flavor of the bacon works so wonderfully with shellfish and adds a great texture. The scallops will still work great without it through, just skip the bacon and follow the rest of the recipe. You could also try making these with turkey bacon if you prefer.
Can you pan fry instead of oven bake?
Because the scallops are wrapped in bacon, the easiest way to cook them is in the oven as this cooks the bacon and the scallops evenly. If you want to make these on the cooktop, then you can pan-fry them in a skillet instead, you would only need to sear them in olive oil for about 2 to 3 minutes per side, or until they are tender.
Can you make this recipe with frozen scallops?
When it comes to seafood, I prefer to use fresh, and you can pick up fresh scallops at most fish counters in stores. In a pinch, you can use frozen, just be sure to fully defrost them before using. Pat them dry as much as you can, as frozen seafood tends to hold onto a lot of water.
How do you serve bacon wrapped scallops?
- You can serve them as an appetizer with pepper jelly sauce.
- You can serve them as a meal with garlic butter sauce, soy sauce, pepper jelly, maple syrup, or honey mustard sauce along with your favorite side dish and a salad.
- Serve them with mashed potatoes, rice, or roasted vegetables (broccoli, Brussels sprouts, asparagus).
- Or you can serve them over pasta.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips
- Pat the scallops dry with kitchen paper before brushing them with melted butter. This removes excess water that can cause the scallops to steam rather than bake.
- Before you start cooking, start to soak the toothpicks in cold water. This will mean they won’t burn when you cook the scallops.
- Cooked scallops will register at 125F when they are cooked through and will be an opaque white color. Take care not to overcook them or they can become chewy.
More Seafood Recipes
Bacon wrapped scallops
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INGREDIENTS
- 2 pounds large sea scallops patted dry, not bay scallops
- 1 lb bacon slices, cut in half crosswise
- ¼ cup butter, melted
- 1 tablespoon minced garlic
- salt and pepper to taste
- 2 tablespoons chopped parsley
- Hot pepper jelly
- 16 wooden toothpicks, soaked in water for 30 minutes
INSTRUCTIONS
- Preheat the oven to 425 F and line a baking sheet with parchment paper and a rack.
- Cook bacon in the oven gently until partially cooked but not crisp and still flexible.
- Rinse scallops under running cold water, pat dry with paper towels. If you notice any tag-like pieces on the side of the scallops, this is a tough muscle and should be removed. Just pinch it with your fingers to remove.
- Wrap each half around a scallop and secure with a toothpick. Arrange the scallops in a single layer on the baking sheet.
- In a small bowl, mix together the melted butter, garlic, and parsley. Brush the mixture over the top of each of the scallops, and season with salt and black pepper.
- Bake in a preheated oven at 425 for 12 – 15 minutes, or until bacon is crisp and scallops are cooked through. Scallops should be 125 -130 internal temperature.
- Brush each scallop with pepper jelly and serve warm as an appetizer.
TIPS & NOTES
- Pat the scallops dry with kitchen paper before brushing them with melted butter. This removes excess water that can cause the scallops to steam rather than bake.
- Before you start cooking, start to soak the toothpicks in cold water. This will mean they won’t burn when you cook the scallops.
- Cooked scallops will register at 125F when they are cooked through and will be an opaque white color. Take care not to overcook them or they can become chewy.
NUTRITION
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