How to Make Bacon-Wrapped Scallops

Channel your inner professional chef by learning how to make bacon-wrapped scallops.

Want to nail your next dinner party? You need to know how to make bacon-wrapped scallops! Our Test Kitchen-approved recipe comes together in four simple steps, and you won’t want to miss out on how bacon’s salty bite can complement a succulent scallop. Plus, bacon appetizers are everyone’s favorite.

Bacon-Wrapped Scallops Recipe

Making this recipe is an achievable task in your home kitchen. Follow our steps below so you can impress your guests as soon as the evening starts.


Bacon Wrapped Scallops Ingredients arranged on a white brick surfaceTMB Studio

  • 8 bacon strips
  • 16 sea scallops (about 2 pounds), side muscles removed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • Chopped fresh parsley


Step 1: Partially cook bacon

Place a large, nonstick skillet on the stovetop. Lay down bacon strips in your skillet and cook over medium heat until only partially baked and not crisp, about 8 minutes. Take the bacon off the heat and lay them down on a paper towel-lined plate to drain and cool.

Step 2: Wrap bacon around scallops

hand wrapping strips of bacon around scallops and securing with a toothpick to prep Bacon Wrapped ScallopsTMB Studio

Cut each bacon strip in half lengthwise. Take one bacon half, wrap it around one scallop and secure with a toothpick. Season each bacon-wrapped scallop with salt and pepper.

Editor’s Tip: Before wrapping scallops with bacon, pat each scallop completely dry with a paper towel so it’s not too slippery.

Step 3: Sear bacon-wrapped scallops

Bacon Wrapped Scallops cooking in a green skillet; hand with tongs is flipping oneTMB Studio

Wipe your nonstick skillet clean. Place the skillet over medium-high heat and add oil. Once hot, add bacon-wrapped scallops in batches, gently pressing them down as you would when searing any other meat to achieve even browning. Cook for 3-4 minutes on each side until the scallops are firm and opaque.

Editor’s Tip: To promote browning, be sure not to overcrowd your pan. This will only steam the scallops and bacon, not sear them.

Step 4: Garnish and serve

Remove from heat and discard the toothpicks. Arrange the bacon-wrapped scallops on your favorite tray and sprinkle with parsley. If these are part of a main course, we recommend serving them alongside grilled asparagus or an arugula salad. For a wine pairing, you can’t go wrong with a glass of albariño, sauvignon blanc or chardonnay!

Bacon-Wrapped Scallops FAQs

Scallops are notoriously finicky to cook, so it’s normal to have a few questions in order to get it right the first time. Below are the most common questions about bacon-wrapped scallops.

How long do you cook bacon-wrapped scallops?

Bacon-wrapped scallops cook for a total time of about 14-16 minutes. It usually takes around 8 minutes to par-cook the bacon and 6-8 minutes to cook the bacon-wrapped scallops.

Do you use fresh or frozen scallops?

The decision to buy fresh or frozen seafood depends on where you live. If you’re near the ocean, purchase locally-caught fresh scallops for this recipe. If you live in a land-locked area, then frozen scallops are your best bet. Seafood is something we often recommend buying frozen!

Should you rinse fresh scallops before cooking?

No, you do not need to rinse fresh scallops. In fact, we don’t recommend washing any meat before cooking. Just make sure you cook the scallops to their food-safe temperature.

Can you bake bacon-wrapped scallops?

Yes! Preheat your oven to 425°F. Place bacon on a parchment-lined sheet tray and par-bake for about 8-10 minutes. When baking the assembled bacon-wrapped scallops, place them on a parchment-lined sheet tray and bake at 425° until scallops are opaque, about 8-11 minutes.

Hors d’Oeuvres Recipes for Your Next Party
1 / 49

Val Goodrich
Val has 12 years' experience writing about and cooking food. With degrees in Baking & Pastry Arts and Applied Food Studies from The Culinary Institute of America in tow, Val excitedly shares her knowledge about all things food and recipes with Taste of Home's readers. She especially loves to get into the science behind different baking techniques and why certain ingredients are better than others for baking (looking at you, Kerrygold butter!). Outside Taste of Home, Val is always planning her next all-about-food trip abroad, dusting off a vintage cookbook or watching "Salt, Fat, Acid, Heat" for the millionth time.