Mom's Best Recipes
Recipe

Bacon Wrapped Scallops with Garlic Butter

Crispy bacon, tender sea scallops, and a quick garlicky butter drizzle that tastes like a fancy steakhouse appetizer, but you can pull it off on a weeknight.

Author By Matt Campbell
4.8
A close-up, photorealistic food photograph of bacon-wrapped sea scallops arranged on a dark ceramic platter, the bacon crisped and golden, scallops opaque and lightly browned, with a glossy garlic butter drizzle and chopped parsley, warm kitchen lighting and shallow depth of field
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Bacon-wrapped scallops are one of those appetizers that feel a little dramatic in the best way. You set down a platter and suddenly everyone is hovering like it is their job. The secret is not fancy ingredients or chef tricks. It is timing.

Scallops cook fast. Bacon does not. If you wrap raw bacon around raw scallops and toss them in the oven, you usually end up choosing your struggle: chewy bacon or overcooked scallops. The fix is simple and honestly kind of satisfying: par-cook the bacon first, then wrap, then broil or bake until everything finishes together.

And because I cannot leave well enough alone, we are finishing with a quick garlic butter drizzle that hits all the right notes: salty, rich, a little lemony, and just sharp enough to make you go back for “one more.”

A photorealistic overhead kitchen photo of raw sea scallops patted dry on a paper towel lined plate with a small bowl of kosher salt and black pepper nearby, natural window light

Why It Works

  • Par-cooked bacon means crisp bacon and tender scallops. You give the bacon a head start so it finishes right as the scallops turn opaque and juicy.
  • Dry scallops brown better. Patting them dry helps prevent steaming and keeps the texture plump instead of rubbery.
  • Broiling gives you steakhouse vibes fast. High heat crisps edges and renders the last bit of bacon fat quickly.
  • Garlic butter is your safety net. Even if your scallops are a touch less browned than you hoped, that drizzle brings instant flavor and gloss.

Pairs Well With

Storage Tips

These are best straight off the pan, but leftovers are still very snackable.

  • Fridge: Store in an airtight container for up to 1 to 2 days.
  • Reheat (best): Place on a sheet pan and warm at 375°F for 6 to 8 minutes, depending on size, just until heated through. Finish with a quick 1 minute broil if you want to re-crisp the bacon. Watch closely.
  • Reheat (quick): Use an air fryer at 350°F for 3 to 5 minutes, depending on size, just until warmed through.
  • Avoid: Microwaving if you can. It makes scallops tough and bacon sad.
  • Extra garlic butter: Refrigerate in a small jar for up to 5 days. Melt and drizzle on veggies, pasta, or basically anything that needs a win.

Common Questions

Do I need to remove the side muscle from scallops?

If it is still attached, yes. It is the small rectangular “tab” on the side. Pinch and pull it off. It is edible but can be a little chewy.

What kind of scallops should I buy?

Look for large sea scallops, ideally labeled dry or chemical-free. “Wet” scallops are treated and release more water, which makes browning harder. If you can, aim for U10 to U12 (about 10 to 12 scallops per pound) so the timing in this recipe lines up.

Should I soak the toothpicks?

If you are using wooden toothpicks, yes. Soak them in water for 10 to 15 minutes so they are less likely to char under a hot broiler. And do not forget to remove toothpicks before serving.

Can I make these ahead?

You can par-cook the bacon up to a day ahead and refrigerate it. When you are ready, wrap the scallops and broil. I do not recommend wrapping hours in advance because the salt from the bacon can change the scallops’ texture.

How do I know when scallops are done?

They should be opaque and just barely firm when pressed. If you have a thermometer, aim for about 125°F to 130°F in the center, then rest for a minute.

Can I cook these on the grill?

Yes. Use medium-high heat and cook on a piece of foil or a grill-safe pan so you do not lose any scallops to the flame. The par-cooked bacon step still matters.

The first time I made bacon-wrapped scallops at home, I did the classic rookie move: I wrapped everything raw, tossed it in the oven, and stood there like, “Why is the bacon still floppy and my scallops feel like erasers?”

Par-cooking the bacon was the fix that made it click. It is not complicated, it is just smart. Now this is my go-to when I want to bring “restaurant energy” without committing to a full restaurant project. Also, the garlic butter is non-negotiable. If we are going to do this, we are going to do it all the way.