Bacon Wrapped Scallops Recipe - The Cookie Rookie® (2024)

Bacon Wrapped Scallops are a delectable appetizer for any party or special occasion. They have a savory, buttery flavor, with a bit of spice thanks to the hot pepper jelly on top. This bacon wrapped scallops recipe is so easy, and so delicious!

Why We Love This Bacon Wrapped Scallops Recipe

You might know by now that bacon wrapped appetizers are one of my favorite things. I mean, who can resist something wrapped in bacon? Especially when that something is scallops!

• Easy. I love how simple this recipe is. All you need are the scallops, bacon, a bit of salt, and some hot pepper jelly. That’s an easy ingredient list to remember!
• Flavorful. These scallops have the perfect balance of sweet and spicy flavors.
• Impressive. Scallops always seem fancy, so everyone will be impressed, despite how little time you spent on them!

Variations on Scallops Wrapped in Bacon

There are so many fun ways to change up the flavor of these bacon wrapped scallops. Try glazing them with teriyaki sauce, Korean BBQ sauce, citrus jam, balsamic glaze, or mango salsa!

How to Store and Reheat

Store leftover bacon wrapped scallops in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F air fryer for 2-4 minutes or in a 350°F oven for 10-15 minutes.

How to Freeze

Freeze bacon wrapped scallops in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 375°F oven for about 20 minutes.

Serving Suggestions

The hot pepper jelly adds the perfect amount of flavor to these bacon wrapped scallops, so dips aren’t necessary. However, I’ll never turn down an opportunity for dipping. Try them with my favorite yum yum sauce, bang bang sauce, classic tartar sauce, some honey mustard, or sweet and sour sauce.

How to Cook Bacon Wrapped Scallops Step by Step

Prep: Adjust your oven rack to the upper-middle position and set your oven to broil. Line a rimmed baking sheet with foil. Spray the foil with nonstick cooking spray.

Season the Scallops: Remove the side muscle attached to each of 16 large scallops and, if necessary, cut the scallops to the same size. Pat the scallops with a paper towel. Place the scallops on a plate and season with kosher salt.

Cook the Bacon: To ensure the bacon crisps and cooks throughout during broiling, it is necessary to parcook the bacon before wrapping the scallops. The most proficient way is to line a microwave-safe plate with 4 layers of paper towels and spread 8 bacon slices on top. Cover the bacon with 2 more layers of paper towels and microwave on high 1½-2 minutes or until the bacon fat begins to melt but is still pliable. Transfer the first 8 slices to the counter and repeat with the remaining 8 slices of bacon.

Wrap the Scallops: Cut one slice of bacon (width and length) to fit around one scallop with just enough overlapping to secure with a toothpick. Place the scallop on the prepared baking sheet and repeat the process until all scallops are wrapped.

Top with Jelly: Top each scallop with 1 teaspoon of hot pepper jelly.

Broil the Scallops: Broil the scallops for 3-4 minutes, spinning around the baking tray after 2 minutes. The scallops are done when the edges of bacon have browned, the scallops are opaque and bounce back slightly when touched. Transfer scallops to a serving tray and serve immediately.