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5.0 from 12 votes

Easy Bacon Wrapped Scallops Recipe

A wonderfully decadent appetizer, these bacon wrapped scallops are surprisingly easy to make.

Prep Time
20 mins
Cook Time
20 mins
Total Time
28 mins
Servings: 6 servings
Calories: 199 kcal
Course: Appetizer
Cuisine: American

Ingredients

  • 1 pound Bacon 16-18 slices
  • 1 pound sea scallops 16-18 scallops; not bay scallops
  • ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoons butter melted

Instructions

    Cup of Yum
  1. If using bamboo skewers, soak them in cold water for 30 minutes. I like to use short, 8-inch skewers that I get on Amazon.
  2. Par-cook the bacon: Place two paper towels on a large microwave-safe plate. Place 4-5 slices of bacon on top. Cover the bacon with two more paper towels (to prevent splatters). Microwave on high until partially cooked but still pliable, about 2 minutes. Remove the bacon to another plate (be careful – the plate and the bacon will be hot). Repeat 3 more times with the remaining bacon slices.
  3. Pat the scallops dry with paper towels. Season them on both sides with salt, pepper, and garlic powder.
  4. Wrap a slice of bacon around each scallop.
  5. Thread the wrapped scallops on the skewers, three per skewer (four or five if using long skewers).
  6. Heat your broiler on high (500°F). Place an oven rack 6 inches below the broiling element (not directly below).
  7. Line a large baking sheet with nonstick foil. Arrange the skewers on the baking sheet. Brush the scallops on both sides with melted butter. Loosely cover the exposed edges of the bamboo skewers with foil strips to prevent them from burning.
  8. Broil until the scallops are cooked through, about 4 minutes per side. How long you'll need to cook them depends on their size and how hot your broiler runs. Scallops are done when they turn from translucent into white but are still moist.
  9. Serve immediately.

Notes

  • Make sure to use sea scallops, which are large and meaty, and not tiny bay scallops. The sea scallops should be large - marked 10/20 per pound or even larger. Smaller ones won't work in this recipe.
  • Using a bag of frozen scallops is fine, but you'll need to defrost them overnight in the fridge before using them. If they're still a bit icy by the time you start cooking, rinse them in tepid water and pat them dry with paper towels.
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave, covered, at 50% power. You can also reheat them in a 350°F oven until heated through.

Nutrition Information

Serving 3scallops Calories 199kcal (10%) Carbohydrates 3g (1%) Protein 17g (34%) Fat 13g (20%) Saturated Fat 5g (25%) Sodium 827mg (34%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 199

% Daily Value*

Serving 3scallops
Calories 199kcal 10%
Carbohydrates 3g 1%
Protein 17g 34%
Fat 13g 20%
Saturated Fat 5g 25%
Sodium 827mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.