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Best Bacon-Wrapped Scallop Recipes

Best Bacon-Wrapped Scallop Recipes

Top Rated Bacon-Wrapped Scallop Recipes

Who doesn't love bacon-wrapped foods? During the summer months, try grilling these delicious bacon-wrapped scallops for extra crispiness and flavor.

It's a universal fact that everything is better with bacon. So for this take on the classic bacon-wrapped scallop, we add in an extra dose of bacon. By basting the scallops with the bacon grease, you make the overall effect as bacon-y as possible.Click here to see the Bacon: It's What's for Dinner story.


Bacon Wrapped Scallops

Everyone loves their morning bacon, but you can use bacon in many other recipes as well. Take for example, these easy bacon wrapped scallops.

The crispy bacon adds a buttery, smoky flavor to the scallops, also helping to keep the scallops moist. The end result is always heavenly, especially when they are grilled.

Making the bacon wrapped scallops recipe isn&rsquot just easy it&rsquos also really quick to make. It just takes a few minutes to wrap strips of bacon around the scallops and skewer them. Then, it takes less than 10 minutes to grill them!


Recipe Summary

  • 6 slices bacon, cut into 3/4-inch pieces
  • 1 pound large sea scallops, (about 16), sliced in half crosswise to form 2 rounds
  • Salt and freshly ground pepper
  • 2 tablespoons minced shallot, (about 2 shallots)
  • 1 cup white wine
  • 2 tablespoons unsalted butter

Heat a large saute pan over medium-low heat, and add bacon. Cook slowly, stirring frequently, until brown and crisp, about 8 minutes. Remove bacon with a slotted spoon, and transfer to a paper-towel-lined plate.

Drain excess fat, leaving a thin coat on bottom of pan. Increase heat to medium, add scallops to pan, and sprinkle with salt and pepper to taste. Cook until golden brown and opaque, about 2 minutes per side.

Transfer scallops to the serving dish, and add shallots to pan. When shallots are translucent, add white wine scrape browned bits from bottom of pan with a wooden spoon. Cook until liquid is reduced by half, 3 to 4 minutes. Stir in butter, and pour over scallops top with reserved bacon. Serve over ribbon zucchini.


  • 24 large sea scallops (about 2 pounds)
  • 12 slices bacon (partially cooked)
  • Dash seasoned pepper

Cook bacon 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.

Cut each bacon slice crosswise in half wrap each half around a scallop and secure with a toothpick.

Sprinkle scallops lightly with seasoned pepper. Preheat broiler.

Place scallops on a rack in broiling pan.

Broil 4 to 5 inches from heat for 8 to 10 minutes, or until scallops turn opaque throughout, using tongs to turn scallops frequently so the bacon browns evenly on all sides.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.


Recipe Summary

  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Dash hot sauce
  • ½ cup olive oil
  • 4 pounds sea scallops, rinsed and drained (about 48)
  • 24 bacon slices (about 1 lb.), cut in half
  • Wooden picks
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • Vegetable cooking spray

Combine first 6 ingredients in a small mixing bowl whisk in olive oil in a slow, steady stream. Place scallops in a zip-top plastic freezer bag add lime juice mixture. Cover or seal, and chill 30 minutes, turning once. Drain scallops, discarding marinade.

Microwave bacon, covered with paper towels, in 4 batches, at HIGH 3 to 4 minutes or until slightly brown. Wrap 1 bacon piece around each scallop, and secure with a wooden pick. Sprinkle evenly with salt and pepper.

Coat a cold cooking grate with cooking spray, and place grate on grill over medium-high heat (350° to 400°). Place scallops on grate, and grill, covered with grill lid, 3 to 4 minutes on each side or until bacon is crisp and scallops are done.


Mix butter and Seasoning in small bowl. Set aside.

Arrange bacon slices in single layer on bacon grilling rack or shallow disposable foil pan. Grill over medium-high heat 3 to 5 minutes or until bacon is halfway cooked. Remove bacon from grill cool slightly.

Wrap 1 piece of bacon around each scallop. Thread onto skewers. Brush scallops with butter mixture.

Grill skewers over medium heat 6 to 8 minutes or until scallops are opaque and bacon is crispy, turning occasionally and brushing with any remaining butter mixture.


Bacon Wrapped Smoked Sea Scallops

I have been eating scallops for most of my adult life but until I tried them smoked, I had no idea just how good they could really be. Bacon wrapped smoked scallops should be on your menu for an upcoming meal, party or get-together.

You really don't need a reason, these are really that good. Some things like smoked lobster, smoked shrimp and now, smoked scallops are a seafood lovers delight.

If you are thinking for one second that the smoke and/or the bacon will get in the way of the natural goodness of the scallop then you would be incorrect. The scallop's natural good flavor shines right through and the smoke and bacon just sort of enhance that goodness.

Do these soon and then shoot me an email and tell me all about it!

  • Prep Time: 1.5 hours
  • Cook Time: 1 hour
  • Smoker Temp: 210°F
  • Meat Finish Temp: 145°F
  • Recommended Wood: Hickory (I have also used apple and it was very good)
  • 1 dozen sea scallops
  • Olive oil
  • Jeff's original rub (Purchase formula here | Purchase bottled rub)
  • 1 lb of thin sliced bacon
Please note that my rubs and barbecue sauce are now available in 2 formats-- you can purchase the formulas and make them yourself OR you can buy them already made, in a bottle, ready to use.

Place the scallops down into a gallon sized ziptop bag and pour about ¼ cup of olive oil down into the bag.

Roll the bag around gently to coat the scallops with the oil.

Put about a tablespoon of my original rub (Purchase formula here | Purchase bottled rub) into the bag, seal it up and roll around gently to coat.

I poured them back out of the bag to show a better picture of what they look like.

Place bag of seasoned scallops in fridge for about 1 hour to marinate. The rub will mix with the olive oil and create a really nice marinade that will really compliment the natural flavor and texture of the scallops.

After marinating the scallops, remove them from the fridge.

Place one of the scallops onto the end of a strip of bacon like so..

Hold the bacon onto the scallop while you give it a full roll.

Let the bacon overlap about ½ inch and cut it off.

Push an extra long toothpick through the overlap and out of the other side of the scallop to hold everything securely.

Repeat the wrapping and securing on all of the scallops.

Place the scallops on a rack or a cookie sheet (this makes it easy to carry them out to the smoker)

Sprinkle a good dose of my Texas rub (Purchase formula here | Purchase bottled rub) onto the outside of the scallops and the bacon before calling them “ready to smoke”.

It is imperative that these scallops cook at a low temperature to give them time with the smoke and to make sure that they do not get done too quick or overcook.

Set up your smoker for cooking at about 210 to 220°F.

You will need enough smoking wood for about 20-30 minutes of smoke and the rest of the time can be heat alone.

Once the smoker is set up and holding steady at the goal temperature, you are ready to smoke the scallops.

Place the scallops directly on the smoker grate or just place the rack onto the top of the smoker grate if it fits your particular smoker.

I only added smoke for about 20 minutes but you could easily add smoke for a longer time or the full hour as long as your smoke is nice and thin like it should be and not the huge white billowing smoke.

I checked my scallops at 45 minutes and they were not quite there so I let them continue. At about 55 minutes most of them had reached 145°F. I removed the ones that were 145°F and left the others for a few more minutes before taking them out of the smoker.

This is where the Thermapen Mk4 comes in handy.. it reads in about 2 seconds and you can easily check things like this quickly to make sure every piece is perfectly done before removing it from the smoker.

These are fancy and I can see these being served with any number of sides at a family dinner or get together. We were in test mode and ate them right off the rack.. amazed at the flavor and wishing we had made twice as many.


Preparation

  • Set a rack in the upper third of the oven. Line the bottom of a broiler pan with foil, replace the perforated top part of the pan, and put the whole pan on the oven rack. Heat the oven to 450°F.
  • In a medium bowl, combine the soy sauce, brown sugar, and ginger. If the muscle tabs from the sides of the scallops are still attached, peel them off and discard them. Cut each scallop into quarters. Marinate the scallop pieces in the soy mixture for 15 minutes. Reserve the marinade.
  • To assemble, stack 2 slices of water chestnut in the center of a piece of the bacon. Put a piece of scallop on top of the water chestnuts. Wrap each end of the bacon over the scallop and secure with a toothpick. Repeat with the remaining bacon, water chestnuts, and scallops (you may not use all of the water chestnuts).
  • Remove the broiler pan from the oven and quickly arrange the bacon-wrapped scallops on the hot pan so that an exposed side of each scallop faces up. Drizzle the scallops with the reserved marinade. Bake, turning the scallops over once after 10 minutes, until the bacon is browned around the edges and the scallops are cooked through, about 15 minutes total.

Ask for “dry” sea scallops—they haven’t been treated with a solution to maintain their shelf life, so they brown better, have a nicer texture and flavor, and tend to taste fresher than treated or “wet” scallops.

Recipe Notes

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Related


These Thai inspired scallops are a great way to change up a classic flavor combination. With minimal ingredients this dish can be prepared and cooked in less than 15 minutes.

Have a look at Paleo Restart, our interactive Paleo 30-day program. Learn more and get started here.

+ #PaleoIRL, our new cookbook all about making Paleo work for a busy life is now available! Get it now here.


Bacon-Wrapped Scallops with Chili Butter

Wrap bacon pieces around the outside of the scallops, then attach with a wooden skewer.

Cook in a 425 degree oven (on a drip pan) for 20 minutes, or until bacon is sizzling and brown

Cook under the broiler for 15 minutes, or until bacon is sizzling and brown

Grill until bacon is sizzling and brown.

Melt butter and stir in chili powder and cayenne. Drizzle over scallops before serving.

I made these beautiful, tasty little suckers before Christmas and am only just now recovering from the bliss so I can tell you about them. I&rsquove always loved bacon-wrapped scallops, but for some reason this batch was so miraculously miraculous. Maybe it was just that I was filled with Christmas cheer and this made everything taste better. Or maybe that it was that the scallops were especially scallopy or that the bacon was exceptionally bacony.

Or maybe it was that I drizzled the whole thing in melted chili butter, which made me faint and eat four thousand of them.

Or maybe I just love food and become hyperbolic in its presence.

In any event, these things are yummy.

The Cast of Characters: Scallops, bacon, butter, chili powder, and cayenne pepper.

I&helliplove&hellipscallops. Please tell me you do, too. And you&rsquoll notice that these are nice, big suckers. That&rsquos what you want.

Because the scallops are big, I&rsquom using thick-cut bacon. But if you&rsquore using some slightly smaller scallops, or if you want your bacon to really cook down, you should use thin bacon instead. The world is your oyster!

Cut the bacon pieces in half or thirds (depending on the size of your scallops) and wrap them around the outside of each scallop. While holding the bacon somewhat tautly around the scallop, secure a long toothpick (also known as a short skewer) through the bacon and the scallop to secure it.

And yes. &ldquoTautly&rdquo is a word. And the reason I know that is that I just looked it up four seconds ago.

Repeat until all the scallops are done, then you can cook them in either of the following ways:

1. On a roasting pan (one with a drip tray) in a 425-degree oven for 15 to 20 minutes, or until the bacon is sizzling. (You can let it cook as much as you&rsquod like I kinda like my bacon chewy and not crisp.)

2. On a roasting pan under the broiler for 15 minutes or so, until the bacon is sizzling.

3. Or on the grill, for as long as they take to get to the doneness you want.

Usually, in the time it takes for the bacon to cook, the scallops cook, too. As I said, I like my bacon a little on the chewy side. Feel free to cook yours longer if you&rsquore a normal person.

Note that if you do the broiler or the grill, your skewers will have a tendency to turn black. You can mitigate this if you soak the skewers in water for at least an hour before using them.

But I&rsquom not organized enough to mitigate anything.

I forgot to take a photo of the butter I made, because it was four days before Christmas when I made these and Scotch tape (the purple package, not the green one) was holding my brain together. But here&rsquos what I heated together in a saucepan:

Butter
Plenty of chili powder
Dash of cayenne pepper for heat

Heat it up until it&rsquos all mixed together, the spoon it over the top of the scallops just after removing them from the heat.

These are delish, guys. Perfect for a weekend dinner served with rice or pasta (drizzle a little extra chili butter over the rice/pasta, then sprinkle the whole thing with sliced green onions. Yum) or as an appetizer. Super Bowl scallops, anyone?