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Perfect Bacon Wrapped Scallops

Perfect bacon wrapped scallops takes two steps involving partly cooking the bacon first. It’s worth it when you bite into your perfectly cooked scallop!

I don’t make “fancy” food often in my house. I have young children after all. But when I do, you can bet the meal will involve seafood.

Mr. Dreamboat and I both love seafood of any kind, and scallops are both of our favorites. We prepare them in a variety of ways, but Bacon Wrapped Scallops is our scallop recipe of choice.

Overhead photo of bacon wrapped scallops on a plate

How do you make Perfect Bacon Wrapped Scallops?

Making Bacon Wrapped Scallops is not difficult, but if you don’t do it right, you can end up with disappointing results. You might get perfectly cooked scallops and undercooked, rubbery bacon, or perfectly cooked bacon and tough, overcooked scallops.

To prevent these unappetizing situations, over the years I have developed a two-step method that results in both perfectly cooked bacon and scallops. Because you certainly don’t want to waste those delicious, plump scallops on a recipe that doesn’t work out.

The first step to achieving these perfectly cooked morsels is to partially cook the bacon first. You can do this in any way that you prefer to cook bacon, but since I will already be dirtying a baking sheet and rack, I do it in the oven.

I turn my oven on fairly hot (about 450Β°F) and cook for a few minutes on each side. The goal is to get the bacon cooked to a point where it would be safe to eat, but still very pliable so you can wrap the scallops. Get rid of any grease that has accumulated to cut down on smoke later.

How much bacon do you need for each scallop?

When the bacon is cool enough to handle, you will need to make a decision as to how to cut your bacon to wrap the scallops.

One full strip of bacon per scallop is definitely too much. I find half a strip of bacon (cut crosswise) is about right for the size of scallops I usually buy.

But if your scallops are small, or you’re looking to cut back on fat or calories, 1/4 of a strip might be just right (cut lengthwise and crosswise)

Wrap the bacon pieces around each scallop. Hold the bacon in place with a toothpick or skewer and put them in the oven, this time under the broiler. The bacon may spatter and smoke, so have your hood vent ready!

When the tops of the scallops are just starting to brown, flip them over. They will only need a few minutes on each side. Serve with some very simple sides and a nice glass of wine and you’ve got yourself a fancy meal with minimal work.

Perfect Bacon Wrapped Scallop Nutrition Notes

Even with using only half a slice of bacon per scallop, the calories and fat (including saturated fat) content of a small serving of bacon wrapped scallops is high. Most of this comes from the bacon, as scallops are quite low in fat and calories.

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Bacon Wrapped Scallops on a plate
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Perfect Bacon Wrapped Scallops

Making perfect bacon wrapped scallops is easy, but it does require a couple of steps to ensure that both the bacon and the scallops are perfectly cooked.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4
Calories: 260kcal


  • 8 slices regular (not thick cut) bacon
  • 16 large (about 1 pound) sea scallops, fresh or thawed, patted dry with a paper towl


  • Heat oven to 450Β°F. Lay bacon on a wire rack fitted on a rimmed baking sheet. Bake for 6-8 minutes, until the bacon fat has started to render, but bacon is still pliable, flipping bacon halfway through cooking. Pat excess grease from bacon with a paper towel.
  • Turn oven to broil and move oven rack to the highest position. Cut bacon in half crosswise. Wrap each half slice of bacon around a scallop and hold it in place with a toothpick or skewer.
  • Place bacon wrapped scallops on a the wire rack atop the rimmed baking sheet. Place sheet under broiler. Broil for 4-6 minutes on each side, watching them closely. Flip scallops when tops are just beginning to brown. Don’t overcook.


Calories: 260kcal | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 300mg | Calcium: 131mg | Iron: 3mg
Tried this recipe?Mention @DomesticDreamboat or tag #DomesticDreamboat!

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  • Reply
    Rebecca Hughes
    December 30, 2016 at 10:10 AM

    Absolutely love your 2 step process here. It is very tricky to avoid making a scallop rubbery but cooking the bacon enough. I think broiling it once the bacon is cooked slightly is key to the perfect texture combination! Thanks for the inspiration!

    Let’s colab: http://wefollowthesavorysun.com/


  • Reply
    May 13, 2017 at 6:25 PM

    4 stars
    Your spot on! The scallops turned out great!

  • Reply
    Helene McInroy
    August 23, 2017 at 3:38 PM

    5 stars
    Made these for my hubby and he LOVED them! Many thanks for your two step process, wasn’t too sure how the bacon was going to be cooked enough! Thanks again πŸ˜ƒ

  • Reply
    Beverly Wertz
    August 25, 2017 at 4:26 PM

    5 stars
    Thank you for the simple bacon wrapped scallops recipe! I’ve been looking for a while and have only seen complicated ones! You mention simple sides…I’m thinking a drizzle of melted butter and a wedge of lemon??

    • Reply
      August 25, 2017 at 7:11 PM

      Butter and lemon would certainly be good, but I actually prefer mine just plain. The scallops and bacon speak for themselves!

  • Reply
    November 13, 2017 at 4:13 PM

    5 stars
    You are sooooo right about undercooked bacon and overcooked scallops. Great and clean recipe! Thank you!

  • Reply
    arleen khatibi
    February 13, 2018 at 8:26 AM

    Thank you for informing everyone about pre-cooking the bacon! I had heard this on a cooking show , but NONE of the recipes on the internet (except yours) includes to do this.

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