Pan-Seared Bacon Wrapped Scallops

Bacon Wrapped Scallops are an impressive seafood dish that are surprisingly quick and easy to create! Crispy bacon strips surround high-quality scallops before being pan-seared in a skillet for a golden crust and then topped with an indulgent garlic butter sauce. Skip the crowded restaurant this Valentine’s Day and make your own gourmet dinner at home!

Any time I am at a restaurant and scallops are on the menu I MUST order them. Especially if they’re Bacon Wrapped Scallops!

For something I love eating so much, why hadn’t I ever tried making them at home?

To be honest, they were quite intimidating and came with a hefty price tag!

But when I saw one of my friends (who swears she can’t cook!) whipping up some pan-seared scallops – I knew I had to give it a try.

Much like bacon wrapped asparagus or these brussels sprouts with bacon, everything gets better when they’re cooked with bacon!

Add a bit of a garlic, butter, and brown sugar sauce and voila! You’ll have a restaurant quality recipe on your table in no time.

Ingredients

The simple ingredients you need to make this Bacon Wrapped Scallop recipe include:

• Scallops. You need one pound of large sea scallops (not bay), about 10-12 count per pound. Wild scallops, versus farm-raised, have slightly more nutrition without too much sacrifice on taste. It’s always better to use “Dry” scallops as “Wet” scallops have been injected with a phosphate solution that adds up to 30% more weight that’s just water.
• Bacon. The scallops will only taste as good as the bacon they are so lovingly wrapped up in so make sure to choose a high quality bacon! If you happen to be on a Whole30, Paleo, or keto diet, look for a bacon that is prepared without nitrates or added sugar.
• Butter. Melted butter is crucial for the sauce. Whether you use salted or unsalted will affect how much salt to add.
• Garlic. Crushed whole garlic cloves are ideal. It is not recommended to substitute for garlic powder.
• Oil. A high smoke point oil, such as avocado, grapeseed, or canola oil, will help give scallops their crusty sear. Avoid using olive oil as it will get too smokey!
• Seasonings. A sprinkle of salt and pepper to taste is the perfect subtle finish.
• Sugar. While optional, coconut sugar or brown sugar offer a wonderful flavor.

How to Cook Bacon Wrapped Scallops

The basic steps for making scallops with bacon are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

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.

Almost all scallops have a tougher tendon that will need to be removed before cooking. 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.

In order to get a crust from a pan-sear, you will need to pat them completely dry. Any excess moisture will make the scallops have a mushy exterior instead of a crusty sear.

Cook the Bacon

The bacon needs to be partially cooked before wrapping the scallops. Place the strips of bacon over medium or medium-low heat in a large skillet 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.

Wrap them Up

Surround each scallop with one slice of bacon.

Skewer a toothpick through the side at the ends of the bacon to hold it in place.

Pan Fry

A clean, stainless steel skillet is the best type to use for pan-searing scallops. Make sure there are no leftover bits or pieces stuck to the bottom of the skillet from the bacon and adequate oil is used so the scallops don’t stick.

Place a skillet over medium to medium-low heat and drizzle in a high smoke point oil. Cook for 3-4 minutes per side, flip, and cook for an additional 3-4 minutes.

If you are using smaller scallops they will only need to be cooked for 2-3 minutes per side.

Brush with Garlic Butter

In a small bowl combine melted butter, garlic, sugar, salt, and pepper with a whisk. This ensures all of the flavors are evenly distributed.

During the last 1-2 minutes of cooking use a pastry brush to coat each scallop with the sauce.

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.

Serving

Scallops are fully cooked when their internal temperature reaches 125°F to 130°F. Since they will continue cooking once removed from the heat, make sure you stop cooking them when they reach 115°F to 120°F and allow to rest.

Garnish these bacon wrapped scallops with a sprinkle of fresh parsley and a few lemon wedges.

Meal Prep and Storage

• To Prep-Ahead: Cook the bacon and remove the tendon from the scallops up to 24 hours in advance.
• To Store: Place leftovers in an airtight container in the refrigerator for up to 3-4 days.
• To Freeze: Seal in an airtight freezer-safe container for up to 1-2 months.
• To Reheat: For best results bake in a 350°F oven until warmed through or toss back in a skillet over medium heat for a few minutes.

FAQs

Expert Tips and Tricks

• Go big. Larger scallops are easier to wrap with bacon.
• Pick dry. Wet scallops are filled with excess moisture that is unnecessary.
• Don’t skip the prep. Remove the tendon from the scallops and pat them dry for the best results.
• Add the butter last. If you coat with the butter sauce too early it could burn, so be sure to brush this on right at the end.
• Let them rest. Pull the scallops from the pan before they are completely finished as they will cook more as they sit.

Make it a Meal

Pair these bacon wrapped scallops with one of these easy side dish ideas:

Smashed Brussels Sprouts with Parmesan

Roasted Butternut Squash with Goat Cheese

Duchess Potatoes

Lemon Garlic Roasted Asparagus

Roasted Cauliflower

Honey Oven Roasted Broccoli

Roasted Garlic Mashed Cauliflower