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Overview: An easy, crowd-pleasing appetizer featuring tender scallops wrapped in crisp bacon and glazed with a zesty citrus BBQ sauce. Cook them in an oven, air fryer, or grill—perfect for entertaining.
[[ recipeID=recipe-8lhi1p0bv, title=Bacon Wrapped Scallops ]]
We’ve found that the easiest way to cook scallops wrapped in bacon is in the air fryer. It’s a quick process that yields a consistently crispy and delicious result.
Make sure to soak your toothpicks in water to prevent them from burning before you cook your bacon-wrapped scallops. Other than that, the process is fairly straightforward and takes less than 10 minutes. For a step-by-step guide, check out the recipe above!
Yes, it’s best to pre-cook the bacon before wrapping your bacon-wrapped scallops. You should aim to cook the bacon through without browning it. Adding a tablespoon of water while cooking keeps the bacon hydrated during the pre-cooking process. This makes it much easier to wrap the bacon around the scallops without breaking or crumbling.
While soft bacon seems counterintuitive, we promise it will crisp up perfectly during air frying or baking. If you like your bacon extra-crispy, you can even broil it for a minute or two before serving!
After precooking the bacon and wrapping the scallops, you’ll air fry or bake them to finish cooking.
Broiling is optional but can result in extra crispy bacon. We recommend keeping a close eye on your bacon wrapped scallops while broiling, as they can burn easily during this final step.
If you prepare our citrus BBQ glaze above, you shouldn’t need any dipping sauce! Your scallops wrapped in bacon will be decadent and full of flavor!
However, you may wish to experiment with one of the following dipping sauces:
Omit the glaze and serve sauces on the side to let guests customize their flavor experience.
Yes, you can grill bacon-wrapped scallops for an added depth of flavor. Follow the steps above to prepare the bacon and wrap the scallops, then follow these grilling instructions:
The adductor muscle is a small, tough strip of muscle found on the side of a sea scallop. It’s the part that attaches the scallop to its shell. While it is edible, it's chewier than the rest of the scallop. Removing it ensures every bite is uniform and tender.
Identifying the adductor muscle is easy. Look for the small, opaque, slightly raised piece along one side. It will feel firmer to the touch.
To remove it, gently grip the adductor muscle with your fingers and pull it away. It should come off easily with a slight tug.
Yes, you can use frozen scallops, but proper defrosting is crucial to preserving their delicate texture and sweet flavor.
We recommend thawing frozen scallops in the refrigerator overnight. Place them in a bowl or container, covering with plastic wrap or a lid. This method is the safest from a food safety standpoint and helps maintain their texture.
Alternatively, you can defrost scallops using the cold water method in as little as 30 to 60 minutes. Simply place the scallops in a sealed plastic bag and submerge them in a bowl of cold water. Never use warm or hot water, as it can cause uneven thawing or promote bacterial growth. Change the water every 15 to 20 minutes to keep it cold.
Avoid defrosting scallops in the microwave. Even on the defrost setting, it can cause uneven cooking, ruining the texture and raising food safety concerns.
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Bacon wrapped scallops are a delicious and easy-to-make appetizer. This dish combines tender, juicy scallops with crispy, savory bacon.
The simple recipe involves wrapping large sea scallops with half slices of bacon. Then, all you do is secure them with toothpicks and then bake them. Once the bacon is crispy and the scallops are cooked through, the result is flavor-packed and perfect for entertaining.
The combination of flavors and textures in this dish makes it a crowd-pleaser. Keep reading to learn how to make bacon wrapped scallops that impress every time.
Servings: 6 people
Keywords:
- Look for “dry” sea scallops, which means there is no chemicals or added water.
- Use center cut bacon because it is shorter in length. Do not use thick cut bacon.
- Adding a sprinkle of water to the pan when pre-cooking the bacon ensures it does not dehydrate and remains “wrappable”.
- 4 scallops per person makes for a hearty main course, while 2 scallops per person is a great appetizer portion.
