Elegant but simple bacon-wrapped scallops are delicious enough for an extravagant dinner but easy enough for your average Tuesday. Baked in an olive oil drizzle and served with an incredible herb-butter sauce, they’re loaded with protein and pair well with almost any side.
What Makes This Recipe So Good
- Bacon-wrapped scallops are easy enough for a busy weeknight when you just want something light but satisfying. They’re also elegant enough for a date night or dinner party where you really want to make a great impression. Pair them with hearty sides like pasta, broccoli, mashed potatoes, zucchini noodles, palmini, or green beans, and you’ve got a total meal in no time at all. They also work as an appetizer for New Year’s Eve or any other fancy party – just serve them with toothpicks and you’re good to go!
- Scallops are unbelievably delicious all on their own, but then you wrap them in savory bacon and drizzle an herb-butter sauce over them? Oh, mama. Talk about incredible flavors!
- Don’t be intimidated by the scallops. This cooking method is so, so easy – just put them in the oven for 12-15 minutes. That’s it. You don’t have to flip them or pan-sear them after or anything like that.
- Use thin-cut bacon. Scallops cook quickly, and you want the bacon to cook at the same rate. If you use thick-cut bacon, you risk overcooking the scallops or undercooking the bacon. Keep in mind that this method won’t give you super crispy bacon like you would expect from pan-fried bacon strips.
- Dry the scallops really well before you start. If you’re using frozen scallops, make sure they’re fully thawed and then dry them well.
- You’ll want to use the largest scallops you can afford, as they’re easier to wrap in bacon. If you use smaller scallops, you’ll likely need to adjust the cook time.
- To really perfect the bacon-wrapped scallops, use a meat thermometer. It’ll eliminate some of the risk and ensure you get the scallops just right, especially if you’re new to them and aren’t confident in the visual signs. Visually, the scallops should be fully opaque and a little pearly. The thermometer should read around 115°-120° Fahrenheit when you insert it in the center of the scallop. They’ll residually cook a little after you take them out of the oven, so keep that in mind. They should be between 125°-130° Fahrenheit when you serve them.
More Delicious Bacon-Wrapped Recipes
- Bacon-Wrapped Pork Tenderloin with Brown Sugar Glaze
- Bacon-Wrapped Hot Dogs
- Simple Bacon-Wrapped Asparagus (with Garlic Aioli)
- Bacon-Wrapped Dates
- Bacon-Wrapped Turkey with Garlic-Herb Butter
For the Bacon-Wrapped Scallops
- 2 pounds large sea scallops
- 1 pound thin-cut bacon strips sliced in half
- olive oil
- salt to taste
- freshly ground black pepper to taste
For the Herb-Butter Sauce
- ⅓ cup butter
- 1 small shallot minced
- 3 cloves garlic minced
- 1 cup chopped parsley
- 1 teaspoon dried oregano
- 1 pinch salt
- Baking sheet
- Parchment Paper
- Paper towels
- Small saucepan
- Preheat oven to 425° Fahrenheit. Line baking sheet with parchment paper and set aside.
- Pat scallops completely dry with paper towels. Carefully wrap one half strip of bacon around one scallop and secure ends of bacon with toothpick. Repeat until all scallops have been wrapped in bacon.
- Place bacon-wrapped scallops on lined baking sheet. Lightly drizzle olive oil over scallops, then season to taste with salt and pepper.
- Place baking sheet in preheated oven. Bake 12 to 14 minutes or until scallops are fully cooked-through.
- While scallops bake, prepare herb-butter sauce. Heat small saucepan over medium-low heat. When warm, add butter and melt completely. Add minced shallot and garlic to melted butter and cook 1 minute or until fragrant.
- Remove saucepan from heat. Add parsley, oregano, and salt, and whisk well to combine ingredients. Transfer fully-cooked scallops to plates, drizzle herb-butter sauce over, and serve warm.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.