This crispy air fryer bacon-wrapped scallops recipe delivers juicy, tender sea scallops wrapped in browned, savory bacon in about 10–12 minutes of air-frying. Partially cooking the bacon first is the key to crisp bacon without overcooking the scallops, while a light coating of garlic powder, paprika, black pepper, and olive oil or melted butter adds plenty of flavor.
Serve these restaurant-style scallops immediately with lemon wedges as an appetizer for 3–4 people or as a main course for 2–3. Each bite combines smoky, salty bacon with sweet seafood, gentle spices, and bright lemon, making this an impressive yet surprisingly easy air fryer dinner.
Jump to RecipeWhy You’ll Love This Recipe
These air fryer bacon-wrapped scallops have the special-occasion appearance of a seafood restaurant entrée, but the cooking method is quick and manageable at home. The circulating hot air browns the bacon while keeping the scallops tender, moist, and delicately sweet.
There is also very little cleanup because the air fryer contains most of the rendered bacon fat. Once the scallops are wrapped and secured, dinner or a party appetizer is only a short cooking cycle away.
The seasoning is intentionally simple. Garlic powder, paprika, black pepper, and a little oil or butter support the flavor of the scallops instead of hiding it, while lemon cuts through the richness just before serving.
If you are planning a collection of bite-size party foods, our bacon-wrapped mozzarella appetizer is another savory option that pairs well with this seafood dish.
Ingredients You’ll Need
Start with 1 pound (450 g) of large sea scallops, which generally provides about 12–16 scallops. Remove the small side muscle if present; it is a tough little tab that does not soften as readily as the rest of the scallop.
- Scallops: Choose large, firm sea scallops and pat them very dry before seasoning.
- Bacon: Use 6–8 slices cut in half crosswise for average large scallops. Very large scallops may need one full slice each.
- Fat: One tablespoon of olive oil or melted butter helps the spices cling to the scallops.
- Seasoning: Garlic powder, smoked or sweet paprika, black pepper, and optional kosher salt provide a balanced savory coating.
- Serving items: Keep lemon wedges ready, along with 12–16 wooden toothpicks for securing the bacon.
Bacon already contains a good amount of salt, so the kosher salt is optional. If your bacon is especially salty, skip it and season the finished scallops with lemon instead.
For another easy air fryer menu idea, serve these scallops beside air fryer corn. Its naturally sweet flavor works beautifully with smoky bacon and lemony seafood.
How to Make It Step-by-Step
Step 1: Pat the scallops thoroughly dry on all sides with paper towels, then inspect each one for the small side muscle. Pull it away with your fingers if necessary, since removing it gives every bite a more tender texture. Dry scallops are essential because excess moisture creates steam and prevents good browning.
Step 2: Partially cook the bacon before wrapping the scallops. Place the slices between paper towels and microwave for about 2–3 minutes, or cook them in a skillet for about 2 minutes per side. The bacon should be flexible with some fat rendered, but it should not be crisp because it still needs to cook around the scallops.
Step 3: In a small bowl, combine the olive oil or melted butter with garlic powder, paprika, freshly ground black pepper, and the optional kosher salt. Lightly coat the dry scallops rather than soaking them, so the seasoning forms a thin layer and the bacon can sit snugly against the seafood.
Step 4: Wrap one half-slice of partially cooked bacon around each scallop and overlap the ends slightly. Push a wooden toothpick through the bacon and scallop to hold the wrap in place. If your scallops are unusually large, use one full bacon slice per scallop for complete coverage.
Step 5: Preheat the air fryer to 400°F (200°C). If your basket tends to stick, lightly oil it, then arrange the scallops in a single layer with space between each piece. Air needs to circulate around the bacon, so cook in batches rather than crowding the basket.
Step 6: Air-fry the scallops for about 10–12 minutes, turning them halfway through the cooking time. They are ready when the bacon is browned and the scallops look opaque in the center and are just cooked through. Very large scallops or bacon that received less precooking may need 12–15 minutes.
Step 7: Transfer the finished scallops to a serving platter and let them rest briefly while you arrange the lemon wedges. Remove the toothpicks before serving, or clearly warn guests that they are still in place. Serve immediately for the best contrast between crisp bacon and tender scallop.
Pro Tips for Crisp Bacon and Tender Scallops
The most important technique is drying the scallops well. Moisture on the surface makes the seafood steam in the basket, which can leave the bacon pale and the scallops less pleasantly browned.
Partially precooking the bacon is also important. Raw bacon may not crisp fully before the scallops finish, while fully cooked bacon can become brittle and difficult to wrap. Stop when it bends easily and has released some fat.
- Leave room: Arrange the scallops with gaps between them so hot air can reach the bacon on every side.
- Turn carefully: Use tongs or a small spatula at the halfway point to keep the bacon attached.
- Watch the size: Scallop size affects cooking time, so begin checking near the 10-minute mark.
- Season lightly: Bacon brings salt and smoke, so the optional salt should be used sparingly.
- Serve promptly: The bacon is at its crispest straight from the air fryer.
For a sweet-savory variation, brush the bacon lightly with brown sugar, maple syrup, or a maple-Dijon glaze during the final 2–3 minutes. Add the glaze late so the sugars do not burn during the full cooking cycle.
For a complete air fryer spread, consider pairing the scallops with easy air fryer meatballs. The two recipes can share the table while offering guests both seafood and a hearty meat option.
Serving Ideas
Arrange the scallops on a warm platter with lemon wedges tucked between them. A small bowl of melted butter, garlic butter, or a light maple-Dijon dipping sauce can be placed alongside, although the scallops are flavorful enough to serve with lemon alone.
As an appetizer, plan on three or four scallops per person depending on their size and the other dishes on the table. As a main course, serve two or three people with a fresh salad, rice, roasted vegetables, or a simple pasta side.
These scallops are especially good for a relaxed dinner party because the bacon can be partially cooked and the scallops wrapped shortly before guests arrive. Keep the final air-frying close to serving time so the bacon stays crisp.
For a casual menu with more air fryer favorites, add easy air fryer tortilla pizza as a crisp, cheesy side or snack. Its quick cooking time makes it practical for entertaining.
Storage and Reheating
These scallops are best immediately after cooking, when the bacon has its crispest texture and the seafood is most tender. If you have leftovers, cool them promptly, place them in an airtight container, and refrigerate them for up to 2 days.
To reheat, use the air fryer at 350°F (175°C) until warmed through, checking frequently so the scallops do not become tough. Avoid extended microwave reheating because it can soften the bacon and cook the scallops past their ideal texture.
Do not store uncooked, wrapped scallops at room temperature. Keep prepared seafood chilled until it is ready to cook, and remove the toothpicks before serving reheated portions.
If you want a crisp vegetable side that can be made ahead, our air fryer beet chips bring color and crunch to the same meal.
Crispy Air Fryer Bacon-Wrapped Scallops
Ingredients
Method
- Pat the scallops very dry with paper towels and remove the small tough side muscle if it is still attached.
- Partially cook the bacon until flexible and some fat has rendered, but it is not crisp. Microwave it between paper towels for about 2–3 minutes, or cook it in a skillet for about 2 minutes per side.
- Stir together the olive oil or melted butter, garlic powder, paprika, black pepper, and optional kosher salt. Lightly coat the dry scallops with the seasoning mixture.
- Wrap each scallop with half a bacon slice and secure it with a wooden toothpick. Use one full bacon slice for very large scallops.
- Preheat the air fryer to 400°F (200°C). Lightly oil the basket if necessary, then arrange the wrapped scallops in a single layer with space between them.
- Air-fry for about 10–12 minutes, turning halfway through, until the bacon is browned and the scallops are opaque and just cooked through. Very large scallops or bacon that was not precooked as much may need 12–15 minutes.
- Serve immediately with lemon wedges and remove the toothpicks before eating.
Notes
Final Thoughts
This crispy air fryer bacon-wrapped scallops recipe is proof that a short ingredient list can create an impressive meal. Dry scallops, flexible partially cooked bacon, a single-layer basket, and a hot 400°F (200°C) air fryer are the simple details that make the finished dish reliable.
Serve the scallops hot with plenty of lemon wedges, and keep the seasoning gentle enough for the sweet seafood and smoky bacon to remain the stars. Whether you make them for a holiday appetizer, date-night dinner, or casual weekend meal, they bring plenty of restaurant-style appeal without a complicated cooking process.
Once you try the method, you can adjust the presentation with a little maple-Dijon glaze or pair the scallops with your favorite air fryer sides. Just remember to remove the toothpicks, avoid overcrowding, and enjoy every crisp, juicy bite right away.