This easy broiled bacon-wrapped scallops recipe makes tender, juicy sea scallops wrapped in crisp-edged bacon in about 20 to 25 minutes. The method is simple: partially cook eight bacon slices, wrap one half-slice around each of sixteen large scallops, brush them with lemon-garlic butter, and broil for 6 to 10 minutes, turning once.
Each bite combines sweet, delicate scallop meat with smoky bacon, bright lemon, and savory garlic. Because the bacon is par-cooked before broiling, it browns properly while the scallops stay moist and reach a tender 125–130°F in their thickest centers.
Jump to RecipeWhy You’ll Love This Recipe
These broiled bacon-wrapped scallops look like a special-occasion dish, yet the preparation is wonderfully manageable for a weeknight dinner. The broiler provides intense heat from above, helping the bacon develop browned edges while the scallops cook quickly.
The lemon-garlic butter adds just enough richness without hiding the naturally sweet flavor of the seafood. Serve four scallops per person as an appetizer, or arrange more generously with a simple vegetable and grain for a complete meal.
If you are planning a relaxed seafood dinner with homemade bread on the side, our easy beer bread makes a hearty companion for soaking up any lemon-butter juices.
Ingredients You’ll Need
Choose large sea scallops rather than bay scallops. Large scallops have enough thickness to stay tender during the time needed for the bacon to brown, while smaller bay scallops can overcook quickly.
- Sea scallops: Use 1 pound, with the small side muscle removed.
- Bacon: Eight slices cut in half crosswise provide sixteen flexible pieces, one for each scallop.
- Lemon-garlic butter: Melted unsalted butter, fresh lemon juice, minced garlic, kosher salt, and black pepper create the quick brushing sauce.
- Toothpicks: Sixteen wooden toothpicks hold the bacon in place. Soaking them for about 10 minutes is optional.
- Finishing touches: Lemon wedges are essential for serving, while parsley or paprika may be added as an optional garnish.
When shopping, look for scallops that smell clean and lightly briny, not strongly fishy. If they are packed in liquid, drying them especially well before cooking is important.
How to Make It Step-by-Step
Step 1: Soak the wooden toothpicks in water for about 10 minutes if desired, especially if you plan to place the baking sheet close to the broiler. Heat the broiler to high and position the oven rack approximately 5 to 6 inches below the heating element.
Step 2: Partially cook the bacon in a skillet or microwave for 3 to 5 minutes. It should bend easily around a scallop but should not be crisp, then drain it on paper towels and let it cool slightly.
Step 3: Pat every scallop very dry with paper towels, turning them so both flat sides are free of excess moisture. If a small, firm side muscle is still attached, pinch it off and discard it because it can be tough when cooked.
Step 4: In a small bowl, stir together the 2 tablespoons of melted butter, 1 tablespoon of fresh lemon juice, minced garlic, kosher salt, and black pepper. Add the optional parsley or paprika to the mixture, or reserve the garnish for the finished platter.
Step 5: Wrap one half-slice of flexible bacon around each scallop, overlapping the ends slightly. Secure the bacon with one toothpick through the overlap, taking care not to split the scallop.
Step 6: Arrange the wrapped scallops on a foil-lined broiler pan or rimmed baking sheet with a little space between each piece. Brush the tops and sides with the lemon-garlic butter, keeping some mixture available for the second side after turning.
Step 7: Broil for about 3 to 5 minutes, watching closely as the bacon begins to brown. Carefully turn each scallop with tongs, brush the exposed side with the remaining butter mixture, and broil for another 3 to 5 minutes.
Step 8: Remove the scallops when the bacon is browned and the scallop centers are opaque and firm. The thickest scallops should reach about 125–130°F for a tender texture; serve at once with lemon wedges.
Chef’s Tips for Tender Scallops
Dryness is the first key to success. Moisture on the surface creates steam, which can prevent both the scallop and bacon from browning properly, so press firmly with fresh paper towels just before wrapping.
Par-cook the bacon until flexible, not crisp. Raw bacon often remains pale and soft before the scallops finish, while fully cooked bacon becomes brittle and can crack when wrapped around the seafood.
Keep the broiler pan close enough to brown the bacon but watch the food continuously during the final minutes. Broilers vary considerably, and a minute or two can make a difference with delicate scallops.
Do not crowd the pan. Space allows hot air to circulate and helps the bacon roast rather than steam in its own rendered fat.
For a sweet variation, brush 1 to 2 tablespoons of maple syrup over the bacon during only the final 1 to 2 minutes of broiling. The short finishing time helps the syrup add a glossy maple note without burning.
What to Serve with Bacon-Wrapped Scallops
A bright salad, roasted asparagus, green beans, or lightly dressed arugula balances the richness of the bacon and butter. For a more substantial plate, add rice, creamy polenta, or crisp roasted potatoes.
The lemon wedges are more than decoration: a fresh squeeze cuts through the savory bacon and brings out the scallop’s gentle sweetness. A little chopped parsley provides color and a clean herbal finish.
For a casual spread, pair the scallops with warm bread and a small bowl of extra lemon butter. If you want a spicy protein option for the same table, try this all-purpose Buffalo chicken marinade on a separate dish.
Storage, Reheating, and Make-Ahead Notes
These scallops are best served immediately because the bacon is crispest and the seafood is most tender straight from the broiler. If leftovers remain, refrigerate them in a covered container for up to 2 days.
Reheat gently in a 375°F oven until warmed through, or use a short broil while watching closely. Avoid prolonged microwave heating, which can make scallops rubbery and bacon chewy.
You can par-cook the bacon and mix the butter sauce earlier in the day, then keep both refrigerated separately. Pat the scallops dry and wrap them shortly before cooking for the best texture.
For another flavorful party option, our second Buffalo chicken marinade idea can help round out an appetizer menu without repeating the seafood flavors.
Frequently Asked Questions
Can I use a full strip of bacon per scallop? You can, but half a strip is the more typical amount for large sea scallops. A full strip adds extra fat and may take longer to brown, which can cause the scallop to overcook.
Can I use frozen scallops? Yes, thaw them completely in the refrigerator and dry them exceptionally well before cooking. Frozen scallops that retain surface water will steam instead of taking on good color.
Why are bay scallops not recommended? Bay scallops are generally too small for this method. They can become firm and overcooked before the bacon has enough time under the broiler to brown.
How do I know when scallops are done? The centers should be opaque and firm, and the thickest pieces should reach about 125–130°F. Remove them promptly rather than waiting for a very high internal temperature, since carryover heat continues cooking them.
For a sweet finish after dinner, consider serving our easy pineapple banana dessert, a fruity contrast to this savory seafood appetizer.
Easy Broiled Bacon-Wrapped Scallops
Ingredients
Method
- Soak 16 wooden toothpicks in water for about 10 minutes if desired. Heat the broiler to high and position the oven rack about 5 to 6 inches below the broiler.
- Partially cook the bacon in a skillet or microwave for 3 to 5 minutes, just until flexible but not crisp. Drain it on paper towels and allow it to cool slightly.
- Pat the scallops very dry with paper towels and remove the small tough side muscle if it remains attached. Stir together melted butter, lemon juice, garlic, kosher salt, black pepper, and optional parsley or paprika.
- Wrap one half-slice of bacon around each scallop and secure it with a toothpick. Arrange the wrapped scallops on a foil-lined broiler pan or rimmed baking sheet.
- Brush the scallops with the lemon-garlic butter mixture. Broil for about 3 to 5 minutes per side, turning once, until the bacon is browned and the scallops are opaque and firm.
- Check the thickest scallops for approximately 125 to 130°F for a tender texture, taking care not to overcook them. Serve immediately with lemon wedges.
Notes
Final Thoughts
This easy broiled bacon-wrapped scallops recipe turns a short ingredient list into an impressive dish with crisp bacon, juicy seafood, and lively lemon-garlic flavor. The two details that matter most are thoroughly drying the scallops and partially cooking the bacon before wrapping.
Keep the scallops about 5 to 6 inches from the high broiler, turn them once after 3 to 5 minutes, and begin checking the thickest pieces around 125–130°F. Serve them immediately with lemon wedges for a polished appetizer, dinner centerpiece, or holiday party platter.
Finish the meal with a seasonal dessert such as our late-summer peach cake. With a little preparation and close attention during broiling, this recipe earns a place among the best quick seafood dishes to make at home.