How do you ensure bacon stays crispy with scallops?

Pat scallops dry, use thick-cut bacon, and broil at high heat to achieve crisp bacon without overcooking the seafood.

Should the muscle on scallops be removed?

Yes, remove the small side muscle for the best texture. It's safe to eat but can be tough if left on.

Can you prepare these ahead of time?

Assemble scallops and bacon in advance, refrigerate, then broil just before serving to maintain freshness and crispness.

What’s the best way to serve them?

Serve hot, straight from the oven, brushed with garlic butter and topped with fresh parsley and a squeeze of lemon.

Can you freeze bacon wrapped scallops after cooking?

It's not recommended, as the texture can become rubbery; enjoy them freshly cooked for best results.

Bacon Wrapped Garlic Scallops

Section: Impressive Recipes for Celebrations and Gatherings

Jumbo scallops wrapped in thick-cut bacon deliver a savory, melt-in-your-mouth texture that's perfect for festive occasions. Broiling ensures the bacon turns crispy while keeping the scallops tender and juicy. Finishing with a drizzle of warm garlic butter and fresh parsley adds aromatic depth and brightness. These bite-sized appetizers come together quickly, making them ideal for entertaining. Serve them fresh from the oven for the best experience, and enjoy the beautiful balance of salty bacon, succulent seafood, and zesty citrus.

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Recipe Author Maria

Updated as of Wed, 14 May 2025 22:49:09 GMT

Bacon wrapped scallops on a plate. | foodbymary.com

Frequently Asked Questions

→ How do you ensure bacon stays crispy with scallops?: Pat scallops dry, use thick-cut bacon, and broil at high heat to achieve crisp bacon without overcooking the seafood.
→ Should the muscle on scallops be removed?: Yes, remove the small side muscle for the best texture. It's safe to eat but can be tough if left on.
→ Can you prepare these ahead of time?: Assemble scallops and bacon in advance, refrigerate, then broil just before serving to maintain freshness and crispness.
→ What’s the best way to serve them?: Serve hot, straight from the oven, brushed with garlic butter and topped with fresh parsley and a squeeze of lemon.
→ Can you freeze bacon wrapped scallops after cooking?: It's not recommended, as the texture can become rubbery; enjoy them freshly cooked for best results.

Bacon Wrapped Garlic Scallops

Jumbo scallops, crisp bacon, garlic butter, and parsley combine for a rich, quick appetizer for special occasions.

Prep Time

10 minutes

Cooking Time

17 minutes

Overall Time

27 minutes

Recipe Author: Maria

Dish Category: Special Occasions

Recipe Difficulty: Medium Effort

Cuisine: American

Serves: 20 Serving Size (20 bacon-wrapped scallops)

Dietary Options: Low-Carb, Gluten-Free

What You’ll Need to Cook

→ Scallops

Ingredient 01 20 extra large scallops, patted dry

→ Bacon

Ingredient 02 10 thick-cut bacon slices, cut in half crosswise

→ Seasoning

Ingredient 03 0.5 teaspoon salt, or to taste

Ingredient 04 0.5 teaspoon black pepper, or to taste

→ Garlic Butter

Ingredient 05 60 millilitres unsalted butter (0.25 cup)

Ingredient 06 2 cloves garlic, minced

Ingredient 07 0.25 teaspoon salt

Ingredient 08 1 tablespoon fresh parsley, chopped

Ingredient 09 2 tablespoons freshly squeezed lemon juice

Steps to Prepare

Step 01

Place a rack in the centre of the oven. Preheat the broiler and line a baking sheet with parchment paper.

Step 02

Use paper towels to pat scallops completely dry. Season evenly with salt and pepper.

Step 03

Wrap each scallop with a half slice of bacon and secure with a toothpick. Arrange on the prepared baking sheet.

Step 04

Broil for 15–17 minutes, turning halfway, until the bacon is crisp and scallops are cooked through.

Step 05

In a small skillet over medium heat, melt the butter. Add the garlic and cook for 30 seconds until aromatic. Remove from heat, stir in salt, fresh parsley, and lemon juice.

Step 06

Brush the garlic butter generously over the scallops and serve immediately.

Extra Cooking Tips

Remove the side muscle from scallops if present; it can be tough but is safe to eat.
Choose scallops labeled as 'dry-packed' for best quality and avoid added preservatives.
Serve scallops fresh from the oven for optimal texture; refrigerate leftovers in an airtight container for up to three days.
Freezing cooked scallops is not recommended as it may compromise texture.

Must-Have Tools

Toothpicks
Baking sheet
Parchment paper
Small skillet

Allergen Information

Always check ingredient labels for allergens and seek expert advice if uncertain.

Contains shellfish (scallops)
Contains dairy (butter)

Nutrition Info (Per Serving)

These details are for guidance and aren’t a replacement for professional advice.

Calories Count: 78
Fats: 7 grams
Carbs: 1 grams
Proteins: 3 grams