Bacon Wrapped Scallops

Broil or Grill these Bacon-Wrapped Scallops that are always a crowd-pleaser. They are perfect for holiday appetizers or an easy summer dinner.

bacon wrapped scallops

Bacon Wrapped Scallops

Scallops are one of my favorite meals to order when we go out. Being so easy to prepare, I don’t know why I don’t make them more often at home.

If you love bacon-wrapped recipes, you might love this bacon-wrapped jalapeno popper or bacon-wrapped sweet potato bites 

Bacon wrapped scallops with garlic butter

Really, you’ll be amazed at how easy this appetizer is to make and your guests will be happy you did.

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Scallops and Bacon Appetizer

Here’s the recipe:

bacon wrapped scallops

Bacon Wrapped Scallops

Bacon Wrapped Scallops as an appetizer or an easy dinner.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 6 minutes
Servings: 4 +
Calories: 381cal
Author: Melissa


  • 4 wooden skewers


  • 12 large Scallops *If they are frozen – thaw and drain completely
  • 6 slices Center cut bacon
  • 1 Tbsp. Ground black pepper

Garlic Butter: (optional for extra flavor or dipping) 

  • 3 Tbsp. butter unsalted
  • 2 tsp. minced garlic
  • cup chicken broth


  • Soak wooden skewers or toothpicks in water for about 30 minutes
  • You’ll want to make sure your scallops are completely thawed and patted dry with a paper towel – refer to notes below
  • Set your oven to broil
  • Cut bacon strips in half
  • Wrap thawed and dried scallops in bacon
  • Use a pre-soaked wooden skewer for more than one scallop or toothpick for single scallops to push through the middle of the bacon-wrapped scallop and secure the bacon in place
  • Place the finished skewer on a broiling pan – grind a little pepper over the scallops
  • Repeat with more scallops and bacon, until you’re ready to cook them
  • Place bacon-wrapped scallops in the oven, under the broiler for about 3 minutes.
  • Flip them over for another 3 or 4 minutes
  • The bacon should be cooked, not crisp, and the scallops should be cooked through so they are browned an opaque. If you cook them too long, they will be tough
  • *If grilling, use the same cooking time and doneness method

For garlic butter:

  • In a skillet over medium heat, melt butter
  • Add minced garlic and cook for about 1 minute or until you smell the aroma of garlic
  • Add broth and bring to a boil

How to serve:

  • Pour butter in a deep serving pan and place scallops over butter
  • You could also serve with butter on the side for dipping


A note about thawing scallops
Thaw for a full day in the refrigerater. Scallops will be tough if too much moisture is left inside the scallop, so it is important to drain the scallops completely, transfer them to paper towel to soak up even more moisture and pat with more paper towel
*If you need them in a hurry, you can thaw them in a colandar under running cold water – again, drain completely


Calories: 381cal | Carbohydrates: 7g | Protein: 18g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 81mg | Sodium: 855mg | Potassium: 357mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg
5 from 1 vote (1 rating without comment)

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