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Crispy Air Fryer Bacon-Wrapped Scallops Recipe

Crispy Air Fryer Bacon-Wrapped Scallops

Large sea scallops are seasoned, wrapped in partially cooked bacon, and air-fried until the bacon is browned and the scallops are opaque and just cooked through. Serve hot with fresh lemon wedges.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450 g) Large sea scallops, side muscle removed
  • 6-8 slices Bacon, cut in half crosswise
Seasoning
  • 1 tbsp Olive oil or melted butter
  • 1/2 tsp Garlic powder
  • 1/2 tsp Smoked paprika or sweet paprika
  • 1/4 tsp Freshly ground black pepper
  • 1/4 tsp Kosher salt, optional
For Serving
  • As needed Lemon wedges
Equipment
  • 12-16 Wooden toothpicks

Method
 

Step-by-Step
  1. Pat the scallops very dry with paper towels and remove the small tough side muscle if it is still attached.
  2. 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.
  3. 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.
  4. Wrap each scallop with half a bacon slice and secure it with a wooden toothpick. Use one full bacon slice for very large scallops.
  5. 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.
  6. 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.
  7. Serve immediately with lemon wedges and remove the toothpicks before eating.

Notes

Dry scallops thoroughly for better browning, avoid overcrowding the basket, and partially cook the bacon before wrapping. For a sweet finish, brush with brown sugar, maple syrup, or a maple-Dijon glaze during the final 2–3 minutes.