Bacon Wrapped Scallops
These oven-baked bacon wrapped scallops pair sweet, tender sea scallops with smoky, crisp-edged bacon in just 25 minutes. Baking at 425°F cooks the full batch together without heavy broiler splatter.
Equipment
- Baking Sheet
- Parchment Paper
- Paper towel
- Toothpicks
Ingredients
- 16 sea scallops
- 8 slices bacon cut in half crosswise
- 16 toothpicks
- olive oil for drizzling
- freshly ground black pepper to taste
- kosher salt to taste
Instructions
- Set the oven to 425°F and let it heat fully while you prepare the scallops. A fully heated oven helps the bacon begin rendering as soon as the pan goes in.
- Cover the baking sheet with parchment paper and keep it ready beside your work area. The lined surface will catch the bacon drippings.
- Use paper towels to blot the scallops thoroughly, peel away any attached side muscles, then fasten a bacon half around each scallop with a toothpick. Each wrap should sit snugly against the scallop with its overlapping ends secured.
- Lightly drizzle the wrapped scallops with olive oil, then add freshly ground black pepper and kosher salt to taste. A light sheen is enough to coat the surface without leaving it swimming in oil.
- Transfer the wrapped pieces to the lined sheet, keeping them in one layer with gaps between them. The bacon edges should remain exposed rather than touching neighboring pieces.
- Cook for 12 to 15 minutes, checking for opaque, tender scallops and bacon that has cooked through, then serve hot. The centers should lose their translucent appearance and feel gently springy rather than hard.
Notes
Ingredient tip: Choose dry-packed sea scallops and blot every surface dry with paper towels before wrapping so excess moisture does not pool on the pan and prevent browning.
Texture tip: Thin-cut bacon cooks through best during the short bake time. If using regular or thick-cut strips, partially cook them for 3 to 5 minutes until they still bend easily before wrapping.
Doneness: Check for scallops that have turned from translucent to opaque and feel gently springy when pressed, rather than extending the bake time just to darken the bacon.
Storage: Keep leftovers covered in an airtight container in the refrigerator, and store any dipping sauces separately so they do not soften the bacon.
Reheating: Warm leftovers with gentle oven heat and watch closely rather than running them through another full cooking cycle.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.