Any time I am at a restaurant and scallops are on the menu I MUST order them. Especially if they just so happen to be wrapped in bacon! 🙂
For something I love eating so much when I’m out, for years I was SUPER intimidated to make them at home since they came with such a hefty price tag.
But after some trial and error, I finally landed on the best pan-seared bacon wrapped scallops recipe. Here’s what I discovered:
- You MUST pat the scallops dry. This ensures you get a gorgeous, golden sear on the edges while the insides stay nice and succulent.
- Large, dry sea scallops are key. This type has the most flavor and works best when wrapping in bacon.
- Par-baking the bacon is a must. After all, no one likes chewy, soggy bacon!! Partially cooking the bacon before wrapping ensures it gets fully cooked all of the way through.
- A secret addition of brown sugar. I know it sounds weird, but hear me out. Just the tiniest bit of sugar creates the most decadent caramelized crust on the scallops!
Ingredient Notes and Substitutions
Please see the recipe card for more detailed ingredient amounts and full recipe instructions.
- Scallops. The size of the scallops absolutely matters and I recommend getting one pound of large sea scallops (not bay) which comes out to about 10-12 per pound. Another thing you want to pay attention to is whether they are labeled “dry” versus “wet”. “Wet” scallops have been injected with a phosphate solution that adds up to 30% more weight that’s just water; i.e.- and is totally lacking any flavor!
- Bacon. The scallops will only taste as delicious as the bacon they are so lovingly wrapped up in so make a good choice here!
- Butter. I always have salted butter on hand, so that’s what the recipe was tested with, but feel free to use unsalted and then adjust the salt to taste.
- Garlic. Fresh cloves are best, but you do want to make sure and dice them very finely. (I use a garlic press to do this!)
- Oil. A high smoke point oil, such as avocado, grapeseed, or canola oil, will help give scallops their crusty sear without smoking out the room. (Avoid using olive oil as it will get too smoky!)
Making Bacon Wrapped Scallops: Step-by-step with Photos
Please see the recipe card below for more detailed ingredient amounts and a printable recipe.
1. Prepare the Scallops
While scallops may initially look like they are ready to rock and roll straight from the grocery store, there are 2 steps you MUST follow before cooking them.
- Removing the tough tendon: You can find this by looking down on the scallop and locating a long, thin flap of harder meat. To remove it, simply peel it back like you would the peel of an orange.
- Pat them dry for a perfect pan-seared crust: Any excess moisture will end up steaming the scallops and make them have a mushy exterior instead of a crusty sear.
2. Par-cook the bacon.
Cook the strips of bacon in a large skillet over medium heat for 10-12 minutes. The bacon slices should be almost cooked through but still pliable. If they are too crisp they will break while wrapping!
Remove from the pan and place on a paper towel-lined plate to drain.
3. Wrap them up.
Wrap each scallop with a strip of bacon and secure it with a toothpick or small skewer through the side. Set aside until ready to cook.
4. Pan-sear the scallops.
A clean, stainless steel skillet is the best type to use for pan-searing scallops. If you cooked the bacon in it, make sure there are no leftover bits or pieces stuck to the bottom!
Add the oil to the skillet over medium heat. Once it’s nice and hot (essential for that crusty sear!) place the scallops in a single layer and cook for 3–4 minutes per side, flipping once golden brown.
5. Brush with garlic butter.
Melt butter in a small bowl and stir in garlic, brown sugar, salt, and pepper. During the last 1–2 minutes of cooking, brush the butter mixture over each scallop.
Pro Tip: Since butter has a relatively low smoke point, make sure not to add this until the last few minutes of cooking so it does not burn.
6. Serve them up!
Scallops are done when they reach an internal temperature of 125°F to 130°F and the bacon is nice and crispy. Remove from heat once they hit 115°F to 120°F, they’ll finish cooking as they rest. (Overcooking leads to rubbery scallops!)
Serve with a sprinkle of fresh parsley and lemon wedges.
Scallops should be opaque through the middle and browned on the outsides. If they do not come apart easily, they are not cooked enough.
Definitely. Place bacon-wrapped scallops on a wire rack set over a baking sheet and bake at 400°F for 15–20 minutes, or until the scallops are cooked through and the bacon is crispy. You can broil them for 1–2 minutes at the end if you want more browning.
As a main dish you should serve appropriately 4-6 ounces, or 2-3 larger scallops, per person. For an appetizer you can plan on 1-3 depending on how heavy the other foods are.
Yes! You can prep the scallops and wrap them in bacon a few hours ahead of time. Store them covered in the fridge until you’re ready to cook. Wait to sear them until just before serving for the best texture and flavor.
Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 8–10 minutes, or until warmed through. Avoid microwaving if you can. Scallops can get rubbery and the bacon loses its crispness.
Tap stars to rate!
Pan-Seared Bacon Wrapped Scallops Recipe
email this recipe!
Ingredients
- 9 ounces bacon or 10 strips
- 1 pound scallops large, about 10-12 count/pound
- 2 tablespoons butter melted
- 1 garlic clove finely minced
- 2 teaspoons brown sugar
- ¼ teaspoon salt
- Pinch of black pepper
- 1-2 tablespoons avocado oil or other high-smoke point oil
Instructions
- Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. The bacon should be almost cooked through but still pliable. Remove the bacon from the skillet and let drain on a paper-towel lined plate.9 ounces bacon
- Prepare scallops by removing the tough tendons, or side muscles, and patting dry. Wrap one piece of bacon around each scallop. Secure the strip of bacon with a toothpick.1 pound scallops
- Whisk together butter, garlic, sugar, salt, and pepper in a small bowl.2 tablespoons butter, 1 garlic clove, 2 teaspoons brown sugar, ¼ teaspoon salt, Pinch of black pepper
- In a large, clean skillet over medium to medium-low heat add 1 tablespoon of a high smoke point oil. Cook wrapped scallops for 3-4 minutes per side, or until the internal temperature reaches 120 degrees. Brush the butter garlic sauce on top during the last 1-2 minutes of cooking.Remove scallops from the skillet and let rest for 5 minutes. Once the temperature reaches 130 degrees they are ready to be served.1-2 tablespoons avocado oil
- Serve scallops with a sprinkle of fresh parsley and lemon wedges. Enjoy!
Tap stars to rate!
Video
Notes
- Scallops: Larger sea scallops that are “dry” (and not “wet”) are the best to use for this recipe.
- Don’t overcook: Pull the scallops from the pan before they are completely finished as they will cook more as they sit.
- Storage: Let leftovers cool completely, then store them in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a 350°F oven for 8–10 minutes, or until warmed through. Avoid microwaving if you can. Scallops can get rubbery and the bacon loses its crispness.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Scallops?
Pair these bacon wrapped scallops with one of these easy side dish ideas for an unforgettable meal.
Go green with Smashed Brussels Sprouts with Parmesan, Lemon Garlic Roasted Asparagus, or Honey Oven Roasted Broccoli.
Roasted Butternut Squash with Goat Cheese is so impressive.
You have to try these Duchess Potatoes, Roasted Cauliflower, and Roasted Garlic Mashed Cauliflower.
More Seafood Main Dish Recipes
Seafood is so delicious as a main course! Try any of these easy recipes next.
Blackened Mahi Mahi
15 mins
Baked Lemon Dill Salmon
20 mins
Garlic Butter Shrimp
12 mins
Panko-Crusted Salmon
30 mins
I precooked the bacon and made the scallops in the Sous Vide.
Then combined the two and finished them in a very hot pan (1 minute each side) until golden brown. They were absolutely wonderful … gourmet restaurant quality!
Witn a glass of white wine the meal was perfect!
Yay! So happy to hear you enjoyed the recipe, Mike! Sounds delicious. Thanks so much for taking the time to leave a comment and rating!
how many of these make up a serving?
Hi Joanne! It depends how many scallops/pound you have! For me I had 10 scallops/pound so 2 bacon wrapped scallops equaled 1 serving 🙂