Bacon Appetizers,  Bacon Recipes

Bacon-Wrapped Scallops Appetizer

Thanks for SHARING!

When it comes to bacon hors d’oeuvres, it’s hard to beat classic bacon-wrapped scallops. The salty bacon perfectly compliments the mild, briny flavor of the slightly-sweet scallops.

We think bacon appetizer recipes are like gold, because they’re always the first thing to be eaten at a party or potluck. Bring these scallops wrapped in bacon, our Tater Tots with Bacon Cheddar Bites or Bacon Wrapped Little Smokies, and we promise you’ll be bringing home an empty dish. It’s almost too easy. 


bacon wrapped scallops on a platter with lemon

Best Bacon for Wrapping Scallops

In general, regular sliced bacon works best for this recipe so that the bacon and scallops will both be perfectly cooked at the same time after broiling. The scallops will be cooked through and the bacon will be golden brown and crispy, just the way we like it! 

If you prefer to use thick-sliced bacon, pre-cook the slices for a few minutes in a skillet so they’re starting to brown on both sides before wrapping the scallops. 


Bacon wrapped scallops uncooked

The Difference Between Sea Scallops and Bay Scallops

We recommend sea scallops for this recipe, as their larger size (up to 3 times as big as bay scallops) creates a nice balance with the bacon. Most sea scallops are actually farm raised, a sustainable practice we support. 

Some sea scallops can be quite large, in which case you can cut it in half or even thirds before wrapping with the bacon. 

However, if you only have access to smaller bay scallops, no problem. Just cut the bacon down to size, if needed, so it’s not covering the scallop before broiling. 

Buying Scallops 

Here in landlocked Colorado, we generally buy frozen scallops for this recipe. Thaw the frozen scallops overnight in the refrigerator before using. 

When fresh scallops are available, we prefer the dry packed version. As the name suggests, they don’t contain any extra water or additives and won’t produce a lot of liquid. 

Whether you use fresh or frozen scallops, be sure to dry them thoroughly with paper towels before wrapping them in the bacon. That way they’ll develop a nice brown color when they’re broiled. 

Here’s the easy recipe: 

bacon wrapped scallops piled on a plate with lemon in the background

Bacon-Wrapped Scallops

Yield: 24 appetizers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Prepare for rave reviews when you serve these classic bacon-wrapped scallops. The salty bacon perfectly compliments the mild, briny flavor of the slightly-sweet scallops.


  • 12 strips best-quality bacon
  • 24 sea scallops, each about 1-inch in diameter


  1. Pat the scallops dry and wrap each one with a half-bacon slice and secure with a wood toothpick or skewer. Arrange bacon-wrapped scallops on a rack in a broiling pan.
  2. Arrange your oven rack in the top position and heat the broiler to high. Broil the appetizers, turning several times, until scallops are opaque throughout and bacon is browned evenly on all sides. This may take approximately 8 to 10 minutes depending on the thickness of the bacon, the size of the scallops and your broiler's temperature.
  3. Remove from the pan, arrange on a tray or platter and serve. Yield: 24 appetizers.


Variation: Sprinkle the scallops on both sides with a total of 2 tablespoons brown sugar before broiling.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 83Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 22mgSodium: 367mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 9g

Did you make this recipe?

Drop a comment or share your photo on Pinterest. We love hearing from you!

If you enjoy this recipe for Bacon-Wrapped Scallops, we’d be thrilled if you clicked the little stars above and gave the recipe a 5-star rating.

Variations for Oven Bacon Wrapped Scallops

Sweet-Salty: Sprinkle the scallops on both sides with a total of 2 tablespoons brown sugar before broiling.

Citrus: Just after removing from the oven, squeeze a fresh lemon on the scallops. Or serve the appetizers with lemon wedges on the side. 

Savory: After removing from the oven, sprinkle the scallops with a pinch of kosher salt and freshly ground black pepper. 

This recipe is adapted from the bacon cookbook “101 Things To Do With Bacon” by Eliza Cross.

If you use Pinterest to save and share recipes, here’s a handy pin:




Eliza Cross is BENSA's founder and the author of 15 books, including "101 Things To Do With Bacon" and the award-winning "Bacon, Beans and Beer." She makes a point to eat bacon at least once a week.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.