Bacon-Wrapped Scallops
Bacon-wrapped scallops seared and roasted until the bacon crisps and the scallops turn tender and sweet.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 6 — easy to halve or double.
- Easy level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Bacon-Wrapped Scallops recipe takes 30 min and makes 6 servings. Large sea scallops wrap neatly in half slices of bacon and cook in about fifteen minutes, which makes them practical for a New Year's Eve spread that needs hot food at the last minute.
Helpful guides
Instructions
Pat the scallops completely dry with paper towels and pull off the small side muscle if it is still attached. Dry scallops sear instead of steaming, and skipping a rinse keeps the surface clean without spreading bacteria around the sink.
Cook the bacon halves in a cold skillet over medium heat for four minutes, just until the fat renders and the strips turn limp but not browned. Slightly cooked bacon crisps fully around the scallop while the seafood stays tender.
Season the scallops with salt and pepper, then wrap one bacon half around the middle of each. Push a soaked toothpick through the overlap so the bacon stays put, and set the pieces on a plate while the skillet reheats.
Heat the olive oil in a twelve-inch oven-safe skillet over medium-high heat until it shimmers. Sear the scallops seam side down for two minutes without moving them so the bacon takes on color, then turn each piece once with tongs.
Slide the skillet into a 425 degrees F oven and roast six to eight minutes until the bacon is crisp and the scallops are opaque at the center. A thermometer should read 145 degrees F, and the scallops turn rubbery quickly past that point.
Rest two minutes, then squeeze lemon juice over the pan and scatter parsley. Serve straight from the skillet with lemon wedges, and warn guests that the toothpicks stay hot for a few minutes after the pan leaves the oven.
Troubleshooting — fixes, not repeats
- If the scallops release water in the pan, they were not dry enough. Blot them on paper towels and let them sit uncovered in the refrigerator for ten minutes before wrapping, since a dry surface is what allows browning.
- If the bacon stays limp, it needed a head start. Render the strips in the skillet first so the bacon finishes at the same time as the scallops rather than trailing behind.
- If the scallops turn tough, the pan was too hot or the oven time ran long. Sear to color only, then rely on the oven at 425 degrees F and pull the pan at 145 degrees F.
- If the toothpicks burn, they skipped the soak. Soak them a full ten minutes and keep the skillet on the middle rack so the exposed ends sit away from the broiler element.
Make it your way
- Spicier version: For a sweet-hot finish, brush the wrapped scallops with a teaspoon of hot honey before roasting and skip the lemon.
- For a herbed version, add a teaspoon of chopped thyme to the parsley garnish and a grated garlic clove to the olive oil.
- For a grilled batch, thread two scallops per skewer and cook over direct high heat for three minutes per side, moving them to indirect heat to finish at 145 degrees F.
- Keep the bacon par-cook step in every version so the timing stays balanced.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat in a 350 degrees F oven for five to seven minutes until the bacon re-crisps and the center of a scallop reaches 145 degrees F.
Avoid reheating in a microwave, which toughens the seafood.
FAQ
Can I assemble them ahead?
Yes. Wrap and skewer the scallops up to four hours ahead, cover, and refrigerate. Sear and roast straight from cold, adding about two minutes in the oven, so the seafood stays cold until it hits the heat and the bacon does not sit at room temperature.
What scallops should I buy?
Look for dry-packed sea scallops labeled U10 or U15, which are large enough to wrap. Wet-packed scallops are treated with a solution that makes them release water and steam in the pan. Smaller bay scallops overcook before the bacon crisps, so keep them for other dishes.
How do I know when they are done?
A scallop is ready at 145 degrees F in the center, when it turns opaque and firm but still gives slightly under a fingertip. Timing varies with size, so check the thickest piece a minute before the recipe ends rather than waiting for the bacon to reach a set color.