Bacon Wrapped Scallops

Upload Image...

Bacon Wrapped Scallops


  • 12 large dayboat scallops
  • 6-12 slices of bacon (depending on the size of the scallops and your bacon preference)
  • 1 tablespoon olive oil
  • Freshly ground black pepper
  • 12 wooden toothpicks or metal skewers (if using wooden toothpicks, soak them in water for 15 minutes to prevent burning)


  1. Prepare the Scallops:
    • Rinse with cold water and pat the scallops dry with paper towels.
    • Remove the tough muscle (if present) from the side of each scallop. It’s usually a small, rectangular piece attached to the scallop.
  2. Preheat the Oven:
    • Preheat your oven to 400°F (200°C).
  3. Wrap the Scallops:
    • Take each scallop and wrap it with a slice of bacon. If the bacon slices are too long, you can cut them in half and use half a slice for each scallop.
    • Secure the bacon in place by inserting a wooden toothpick through the bacon and into the scallop. This will prevent the bacon from unraveling during cooking.
  4. Cook the Scallops:
    • Heat a skillet or oven-safe pan over medium-high heat and add the olive oil.
    • Once the skillet is hot, add the bacon-wrapped scallops. Sear them for about 1-2 minutes on each side until the bacon gets crispy. This step adds extra flavor and texture to the scallops.
    • Transfer the seared scallops to a baking sheet lined with parchment paper.
  5. Finish Cooking in the Oven:
    • Place the baking sheet with the scallops in the preheated oven.
    • Bake for approximately 10-12 minutes or until the scallops are cooked through. The internal temperature of the scallops should reach 120-130°F (49-54°C).
  6. Serve:
    • Once cooked, remove the toothpicks carefully before serving.
    • You can serve the bacon-wrapped scallops on their own as an appetizer or pair them with a fresh salad or a side of your choice for a delightful main course.