The ultimate combination of land and sea, these bacon wrapped scallops serve up crispy bacon and juicy scallops for a fun appetizer or main dish highlight.

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Side view of multiple bacon wrapped scallops that have been removed from their skewer and stacked on a small plate, pictured with a bowl of pineapple salsa and eating utensils in the background.

About Bacon Wrapped Scallops

Bacon wrapped scallops combine the sweet taste of scallops with the savory flavor of smoky bacon. This perfect blend of sea and land creates a delicious pairing that’s great as a fun finger-food appetizer or as part of the main dish.

What’s in bacon wrapped scallops?

To make the fun culinary combination, you’ll need the following ingredients on hand:

  • Milk – This is used for soaking the scallops before cooking, but it’s also totally optional; feel free to skip it if you’d like.
  • Salted butter, salt, and black pepper – For coating the scallops. You can substitute the melted butter for an equal portion of olive oil.
  • Scallops – The star of the show! It’s best to use small to medium-sized scallops, but you can also use large ones – you may just need to increase the cooking time. And if you can only find large scallops at your local grocery store you can always cut them in halves or thirds to get them to the size you need.
  • Bacon – The second most important ingredient, feel free to use whatever type or flavor of bacon that you’d like (pork, turkey, pancetta, hickory smoked, maple, etc).
  • Chopped chives and smoked paprika – Both are totally optional but can provide a fun pop of color and flavor.

Can you use frozen scallops?

You can use scallops that were once frozen (or purchased frozen) but they should still be thawed and rinsed thoroughly before use. This particular recipe threads the scallops onto skewers (to ensure the bacon stays wrapped and in place) and this would be difficult to do if the scallops were frozen solid.

Should you rinse the scallops before cooking?

Yes, it’s recommended to rinse scallops with cool water to remove any leftover grit (such as traces of sand and marine elements). This ensures a clean and better-tasting scallop.

If you rinse the scallops, make sure to pat them dry thoroughly with a paper towel.

Top down view of multiple skewers threaded with bacon wrapped scallops, resting on a plate covered in crumbled parchment paper.

What does soaking scallops in milk do?

In short, makes your scallops better.

As for why a milk bath makes your scallops better, it’s best to think of it as a culinary spa treatment for your seafood. Ever wondered how to achieve melt-in-your-mouth scallops without any fishiness? The secret is milk!

By letting scallops indulge in a milk bath, their natural sweetness truly shines, pushing any lingering ocean taste to the sidelines. Not to mention, this milk soak gifts them with a lush texture, prepping them perfectly for that snug bacon embrace.

For best results, let the scallops soak in milk for about an hour. Post-soak, give them a refreshing rinse under cool water, pat them gently with a paper towel, and they’re all set for the recipe’s next steps. Dive in and enjoy the magic of milk-soaked scallops!

Which skewers should you use?

For this recipe, you can either use metal skewers (I have a set similar to these) or you can use wooden bamboo skewers.

However, I tend to prefer using bamboo skewers for easier cleanup and a more classic look. And the trick with using bamboo skewers is that you should soak them in water first to prevent them from burning while the meat is being cooked.

To soak bamboo skewers:

  • Fill a long, shallow dish with about 1/4 inch of water.
  • Arrange the skewers in the water.
  • Let them soak for a minimum of 30 minutes or ideally overnight.
  • Pat skewers dry, then thread on the meat as directed.

Can you grill them instead?

This recipe is written for baking in the oven, but it’s possible to grill bacon wrapped scallops, too.

To do this, follow these instructions:

  • Preheat your grill to medium-high, roughly 425 degrees F.
  • Follow the recipe instructions but stop just before assembling the skewers.
  • Lay the bacon slices in a single layer on a bacon grilling rack or a disposable foil pan. Cook for 3-5 minutes or until bacon is halfway done. Set the bacon aside until it’s cooled slightly and easy to handle, about 5 minutes.
  • Wrap bacon around scallops and thread them onto the skewers as instructed in the recipe.
  • Grill skewers, turning occasionally, for 6-8 minutes or until scallops are opaque and cooked through.
A single bacon wrapped scallop skewer being held up to the camera.

Can you make bacon wrapped scallops in advance?

Absolutely! Preparing these bacon wrapped scallops ahead is an option. However, for optimum flavor and texture, it’s recommended to cook them the same day they’re assembled.

But if planning ahead is more your style, follow these instructions to make ’em in advance:

  • For now, hold off on any steps that use melted butter. You’ll do that just before cooking.
  • Assemble the scallops by wrapping them in bacon and threading them onto skewers. After assembly, store them in a sealed container in the refrigerator for up to 24-48 hours.
  • When baking time arrives, mix the melted butter and spices together, brush the mixture over your skewered scallops, and then bake as directed in the recipe.

How long are they good for?

Once cooked and cooled, these bacon wrapped scallops can be stored in a sealed container in the refrigerator for up to three to four days.

Can you freeze bacon wrapped scallops?

Yes, you totally can!

Once prepared and cooled, store wrapped scallops in a sealed container or freezer bag for up to three months. To help prevent freezer burn, consider wrapping each scallop in aluminum foil or plastic wrap.

When ready to eat, simply thaw them in the refrigerator overnight and reheat them using your preferred method.

Close up side view of multiple bacon wrapped scallop skewers, showing off the paprika and chopped chive garnish.

How to reheat bacon wrapped scallops

Reheating bacon wrapped scallops properly ensures they retain their deliciousness without becoming overcooked. Here’s a few options for reheating those scallops:

  • Oven method (preferred):
    • Preheat your oven to 350 degrees F.
    • Place bacon wrapped scallops on a baking sheet lined with parchment paper or aluminum foil.
    • Heat the scallops in the oven for about 10-15 minutes or until they’re heated through and the bacon is crispy.
    • If you notice the bacon isn’t crisping up as desired, you can briefly set the oven to ‘broil’ for a minute or two. Keep a close eye on them during this time to avoid burning.
  • Microwave method:
    • NOTE: This method is faster but may not retain the scallop’s texture as well.
    • Place the bacon wrapped scallops on a microwave-safe plate.
    • Using 50% power, heat in 30-second intervals, checking the temperature after each interval.
    • Generally, it takes 1-2 minutes for them to heat through, depending on the microwave’s power and the number of scallops.
  • Skillet method (for crispier bacon):
    • Heat a skillet over medium heat.
    • Place the bacon wrapped scallops on the skillet.
    • Turn them occasionally for even heating and crisping of the bacon. This should take around 3-5 minutes.

What else can you add?

While flavorful on their own, these bacon wrapped scallops are a great canvas for culinary creativity. As for some suggestions, consider adding:

  • A slice of jalapeno or bell pepper, either wrapped within the bacon or between each wrapped scallop, for a spicy kick.
  • A brushing of maple syrup or honey for a sweet and salty contrast.
  • Herbs like rosemary or thyme for an aromatic experience.

What to serve with bacon wrapped scallops

Whether served as an appetizer or a surf-and-turf-style main dish, these wrapped scallops work well with a variety of dishes, like:

Notes & tips for easy bacon wrapped scallops

  • If you’d like to ensure crispier bacon, cook it halfway before wrapping it around the scallops.
  • As mentioned above, you can use either metal skewers or bamboo skewers (12 inches in length). If using wooden skewers, see above for how to prepare them so that they don’t burn while cooking.
  • Once baked, these wrapped scallops can be served on their skewers or can be removed from the skewers for a more grab-what-you-want meal.
  • If you’d like each scallop to be its own individual appetizer, use toothpicks instead of skewers. And like skewers, toothpicks should be soaked in water before use to prevent burning.
Close up side view of multiple bacon wrapped scallops that have been removed from their skewer, showing off the bumpy red texture of the bacon and the creamy white tenderness of the scallops.

More tasty seafood options

How to make bacon wrapped scallops

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Kick things off by preheating the oven. Have a 9×13 baking dish at the ready. If wooden skewers are in the plan, soak them in water for a minimum of 30 minutes.

Step 2 – In a medium-sized bowl, whisk together melted butter, salt, and pepper. Add the scallops to this mix and ensure they’re nicely coated.

Step 3 – Here comes the wrapping magic: Grab a scallop out of the butter mixture and wrap it with a strip of bacon. Once enveloped, thread it onto a skewer, securing the bacon’s ends. Aim to fit around 5 scallops per skewer. Place the skewer over the baking dish in a manner so that the skewer’s ends rest on the dish’s edges, and the scallops hover in the middle. Continue this until all the scallops are wrapped in bacon and placed on skewers.

Step 4 – Bake!

Step 5 – Once done, transfer the skewers to a serving plate and garnish with chopped chives or smoked paprika (both optional).

Step 6 – Serve and enjoy!

Recipe Details

Top down view of multiple skewers threaded with bacon wrapped scallops, resting on a plate covered in crumbled parchment paper.
4.12 from 9 votes

Bacon Wrapped Scallops

15 minutes prep + 40 minutes cook
361 kcal
Yields: 4 skewers
The ultimate combination of land and sea, these bacon wrapped scallops serve up crispy bacon and juicy scallops for a fun appetizer or main dish highlight.

Ingredients 

  • 3 cups milk, or enough to cover scallops in a bowl (optional)
  • 3 tablespoons salted butter, melted and slightly cooled
  • 1 pinch salt
  • 1 pinch black pepper
  • 20 scallops, medium to small with tough muscles removed
  • 10 slices bacon, cut in half
  • 1 teaspoon fresh chopped chives
  • 1 pinch smoked paprika, (optional)

Instructions

  • Optional step: To tenderize scallops and remove any fishy oders, add scallops to a shallow bowl and cover with milk. Set bowl in refrigerator and let soak for 1 hour. Drain, rinse with cool water, and pat scallops dry with a paper towel.
    3 cups milk
  • Preheat oven to 425 degrees F. Place a 9×13 baking dish nearby. If usingΒ wooden skewers, soak them in water for at least 30 minutes.
  • In a medium bowl, add melted butter, salt, and pepper. Add scallops and toss to coat.
    3 tablespoons salted butter, 1 pinch salt, 1 pinch black pepper, 20 scallops
  • Take a scallop from melted butter and wrap in a piece of bacon. Thread wrapped scallop onto a skewer, ensuring both ends of bacon are secured. Load up a skewer with around 5 scallops, then rest it across a baking dish so ends of skewer rest on dish edges and scallops are suspended over middle of dish. Repeat this step until all scallops are wrapped, threaded, and positioned over the baking dish.
    10 slices bacon
  • Bake bacon wrapped scallops in oven for 20 minutes. Turn skewers, then bake for another 15 minutes or until bacon is cooked and scallops are opaque
  • Arrange bacon wrapped scallops on a serving plate and sprinkle with chopped chives and smoked paprika (optional).
    1 teaspoon fresh chopped chives, 1 pinch smoked paprika
  • Serve immediately.
    1 teaspoon fresh chopped chives, 10 slices bacon

Nutrition

Serving: 1skewer | Calories: 361kcal | Carbohydrates: 4g | Protein: 16g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 77mg | Sodium: 736mg | Potassium: 308mg | Fiber: 0.4g | Sugar: 0.03g | Vitamin A: 1250IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy

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Recipe Rating




33 comments

    • Cynthia

    Looks great.

    • Su
    • 5 stars

    Hello!

    I made these amazing little guys not too long ago and I loved them. I want to make them again, except that the last time I did, the bacon grease that dripped into the pan started smoking and there was so much smoke coming out of my oven. Did I do something wrong? I followed your recipe to a tee. Let me know if yo have any suggestions please! I really want to make these again.

    • Vee
    • 1 star

    35 minutes of cooking time (especially if you use small/medium scallops) will result in overcooked rubbery trash that I wouldn’t feed my dog.

    • Jeff

    Bacon rules and scallops drool for it. I like to cook bacon a little bit in microwave wrap and grill love it

    • Joanie @ Zagleft

    Bacon wrapped scallops are pretty great and always a treat.

    • Totally agree Joanie πŸ˜€

    • Melanie

    I agree – scallops and bacon together are so amazing! Great photos!!

    • Thalia @ butter and brioche

    Bacon and scallops go SO well together… actually so does scallops and chorizo. These skewers I know must have been as delicious and moorish as they look.

    • Thanks Thalia! Not sure I’ve tried scallops and chorizo. It’ll be next on my list πŸ˜€

    • Arman @ thebigmansworld

    I’m so glad you decided to blog again ;)- Your food blog is so original (style wise) and your recipes even more so- Stoked to have connected.

    Now this looks amazing and the day I can afford BOTH scallops and bacon- This will be made!

    • Thanks Arman! It’s so great to be apart of such a talented and motivated community πŸ˜€ Definitely making up for lost time!

    • Clare Speer

    These look so amazing – and I love bacon!

    • Michelle @ A Dish of Daily Life

    I LOVE bacon wrapped scallops! I think they are one of my favorite appetizers of all time! Pinning these yummies! I used to work for a company like that too. The parties could get pretty interesting…

    • Makes for good memories, though πŸ˜€ Thanks Michelle!

    • Michelle @ The Complete Savorist

    These are beautiful. I love scallops and putting a blanket of bacon around them is all the more wonderful. Oh and I love those type of epic parties too.

    • Thanks Michelle! Whoever came up with this combo is a genius πŸ˜€

    • Sara

    I agree, bacon wrapped scallops are pretty much the best thing ever! Have you ever had prosciutto wrapped scallops? Those are good too πŸ™‚

    • Haven’t tried prosciutto yet, but it’s on the list now πŸ˜€

    • CAROL CASSARA

    Oh, I need to make these. I keep forgetting to put some good scallops on my shopping list but today I will!

    • Des @ Life’s Ambrosia

    Oh man. I adore scallops!! I don’t get to eat them nearly enough but wrapped in bacon they are totally delectable!

    • Heather with WELLFITandFED

    i loved the addition of paprika and the idea to balance the skewers. Genius!

      • Lisa

      These look delicious. My an old friend of mine is down for “anything that is wrapped in bacon” haha So I will absolutely have to try them!

      • Ha, he sounds like my guy πŸ˜€ Bacon on everything!

    • Trish – Mom On Timeout

    This is what I for lunch. Now. Perfection!

    • Jenna

    I’ve never had scallops before. Pretty sure bacon would make them taste even better.

    • Scallops are a “rich” seafood – a good match for the bacon πŸ˜€ Hope you like them if you try them!

    • Chrissa – Physical Kitchness

    Catered parties are always the death of me!! These look amazing – seriously the photo is like jumping out at me. I live in an area where fresh fish is easy to get so I will definitely have to make these!!!!

    • Oo, I’m a bit jealous about the fresh seafood πŸ˜€ Bet yours will be way better than mine!