How to Cook Bacon Wrapped Scallops in Oven? Easy Quick Appetizer

Introduction

If you’ve ever been tasked with bringing an appetizer to a party, potluck, or game day gathering, you know the pressure of finding something that’s easy to make, travels well, and disappears as soon as it’s set out. Bacon wrapped scallops are the ultimate solution to that problem. They’re elegant enough to serve at a formal dinner party, casual enough for a backyard barbecue, and packed with the kind of savory, salty, sweet flavor that makes everyone reach for seconds. Best of all, when you learn how to cook bacon wrapped scallops in oven, you can skip the hassle of standing over a hot skillet flipping individual pieces, and instead pop a tray in the oven and forget about it until they’re perfectly crispy and golden. Whether you’re a seasoned home cook or a total beginner in the kitchen, this recipe is foolproof, and we’ll walk you through every step to make sure your first (and every subsequent) batch turns out perfectly.

Table of Contents

• Why Bacon Wrapped Scallops Are the Perfect Oven Appetizer
• What You’ll Need: Ingredients and Equipment
  • Ingredients
  • Equipment
• Choosing the Best Scallops for This Recipe
• Selecting the Right Bacon: Cured vs. Uncured, Thick vs. Thin Cut
• Prepping Your Ingredients: Step-by-Step Prep Guide
  • Prepping the Scallops
  • Prepping the Bacon
• How to Cook Bacon Wrapped Scallops in Oven: The Core Step-by-Step Method
  • Step 1: Preheat and Prep the Baking Sheet
  • Step 2: Wrap the Scallops
  • Step 3: Bake to Perfection
  • Step 4: Rest and Serve
• Customization Ideas: Flavor Variations for Every Taste
  • Savory Add-Ons
  • Spicy Twists
  • Sweet and Savory Combos
• Pro Tips for Perfect Bacon Wrapped Scallops Every Time
• How to Store and Reheat Leftover Bacon Wrapped Scallops
• Pairing Suggestions: What to Serve With Bacon Wrapped Scallops
• Frequently Asked Questions
• Conclusion

Why Bacon Wrapped Scallops Are the Perfect Oven Appetizer

There are dozens of reasons why bacon wrapped scallops are a go-to appetizer for home cooks and professional chefs alike. First, the flavor profile is unbeatable: the salty, crispy, smoky bacon pairs perfectly with the sweet, tender, briny scallops, creating a balanced bite that feels indulgent without being overly heavy. The contrast in textures – crispy bacon against soft, juicy scallops – makes every bite satisfying and interesting.

Oven cooking makes this dish even more accessible than stovetop versions. Pan-searing bacon wrapped scallops requires constant attention, frequent flipping to avoid burning the bacon before the scallops are cooked through, and careful management of hot grease splatters. Oven cooking, by contrast, is almost entirely hands-off: you prep the scallops, pop them in the oven, and only need to flip them once halfway through cooking. You can also make a large batch at once, which is ideal for feeding a crowd without spending hours in the kitchen. These appetizers are also portable and easy to eat – just secure them with a toothpick, and guests can grab them and mingle without needing a plate or fork.

Another huge benefit is their versatility. You can serve them plain, with a simple dipping sauce, or dressed up with glazes, toppings, and sides to fit any occasion, from casual game days to fancy holiday dinners. Mastering how to cook bacon wrapped scallops in oven is a skill that will make you look like a gourmet chef with barely any effort, and the recipe is easy to customize to fit any dietary preference or flavor craving.

What You’ll Need: Ingredients and Equipment

This recipe uses just a handful of simple, easy-to-find ingredients, and minimal equipment, so you don’t have to worry about special tools or hard-to-find items. We’ve broken down exactly what you need below, with notes on how to choose the best options for your needs.

Ingredients

• 1 pound large sea scallops (about 12-16 scallops, depending on size; look for 1-1.5 inch wide scallops for best results)
• 12-16 slices of bacon (thin or thick-cut, see our bacon selection guide below for recommendations)
• 1 tablespoon olive oil or melted butter (for coating the scallops)
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika (optional)
• Pinch of flaky sea salt (optional; skip if using very salty bacon)

Equipment

• Rimmed baking sheet (essential to catch bacon grease drips)
• Parchment paper or aluminum foil (for easy cleanup)
• Paper towels (for patting scallops and bacon dry)
• Small mixing bowl (for seasoning the scallops)
• Kitchen twine or toothpicks (optional, for securing bacon if needed)
• Wire cooling rack (optional, for extra crispy bacon)
• Instant-read thermometer (optional, for checking scallop doneness)
• Tongs (for flipping scallops halfway through cooking)
• Serving platter

Choosing the Best Scallops for This Recipe

The type of scallops you use will make a huge difference in the final texture and flavor of your dish. There are two main types of scallops available at most grocery stores: sea scallops and bay scallops. Bay scallops are small, usually less than 1 inch wide, and are best used in dishes like pasta, soups, or stews, where their small size works well. For bacon wrapped scallops, you’ll want to use large sea scallops, which are 1-2 inches wide, meaty, and have a sweet, briny flavor that pairs perfectly with bacon.

When shopping for sea scallops, look for “dry-packed” options whenever possible. Dry-packed scallops are not treated with any added chemicals or sodium solutions, which means they don’t hold excess water. Excess water is the enemy of this recipe: it will steam the scallops instead of letting them cook evenly, and will make the bacon soggy instead of crispy. Wet-packed scallops, which are stored in a sodium tripolyphosphate solution to extend their shelf life and add weight, often release a lot of water when cooked, leading to rubbery scallops and limp bacon. If you can only find wet-packed scallops, pat them extra dry with paper towels before seasoning, and consider increasing the oven temperature by 25°F for the first few minutes to help evaporate excess moisture.

Freshness is also key. Look for scallops that are firm to the touch, with a mild, clean ocean smell – avoid any that have a strong, fishy odor, as that’s a sign they’re past their prime. If you can find diver scallops, which are hand-harvested by scuba divers, they’re an even better option: they’re often sweeter and more sustainable than trawled scallops, though they are typically more expensive. If you buy frozen scallops, thaw them completely in the refrigerator overnight or in a bowl of cold water for 1-2 hours before using, and pat them thoroughly dry.

Finally, try to choose scallops that are all roughly the same size, so they cook evenly. If you have a few very large scallops, you can cut them in half horizontally to match the size of smaller ones, so all the pieces finish cooking at the same time. If your scallops come with the small side muscle (the tough, rectangular bit attached to the side), peel it off and discard it – it’s chewy and unappetizing when cooked.

Selecting the Right Bacon: Cured vs. Uncured, Thick vs. Thin Cut

The bacon you choose will make or break this dish. You want bacon that crisps up nicely in the oven without burning before the scallops are cooked through, and has a flavor that complements the delicate sweetness of the scallops without overpowering it. Below is a comparison of the most common bacon types to help you choose the best option for your needs:

For most home cooks, thick-cut cured bacon is the best all-around choice, as it crisps up evenly without burning, and its rich flavor pairs perfectly with sweet scallops. If you’re serving health-conscious guests, uncured bacon is a great alternative, just keep an eye on it to avoid burning. If you don’t eat pork, you can substitute with turkey bacon for a lower-fat option, though it will cook faster and have a milder flavor. Avoid pre-cooked bacon for this recipe, as it will become overly crispy and dry in the oven, and won’t render out enough fat to crisp the scallops properly.

Prepping Your Ingredients: Step-by-Step Prep Guide

Proper prep is the key to avoiding common pitfalls like soggy bacon or rubbery scallops. Taking 10 minutes to prep your ingredients before you start cooking will ensure that the process goes smoothly, and your final dish turns out perfectly.

Prepping the Scallops

1. Remove the scallops from their packaging and pat them completely dry with paper towels. This is the most important step in the entire recipe: excess moisture will steam the scallops instead of letting them cook evenly, and will prevent the bacon from crisping up. Don’t rush this step – use as many paper towels as needed to get every surface of the scallop dry.
2. If your scallops have a small side muscle (the tough, rectangular bit on the side), peel it off and discard it. It’s chewy and unappetizing when cooked, and removing it ensures every bite is tender.
3. Place the dried scallops in a small bowl, drizzle with olive oil or melted butter, and toss to coat evenly. Add the optional black pepper, garlic powder, smoked paprika, and a pinch of salt if using, and toss again to season evenly. Set aside while you prep the bacon.

Prepping the Bacon

1. If you’re using thick-cut bacon, you can pre-cook it in the microwave for 30-45 seconds to render out some of the excess fat. This will help it crisp up faster in the oven, and ensure it’s fully cooked at the same time as the scallops. Lay the bacon slices on a microwave-safe plate lined with paper towels, cover with another paper towel, and microwave on high for 30 seconds. Check the bacon – if it’s still very raw, add 15 more seconds. Don’t cook it fully, just render out some of the fat.
2. If you’re using thin-cut bacon, you can skip the pre-cooking step, as it will cook quickly enough in the oven without burning.
3. Pat the bacon slices dry with paper towels to remove any excess grease. This will also help the bacon crisp up more evenly during baking.

How to Cook Bacon Wrapped Scallops in Oven: The Core Step-by-Step Method

This core method works for all types of bacon and scallops, and will give you perfectly crispy bacon and tender, juicy scallops every time. We’ve broken it down into simple, easy-to-follow steps below.

Step 1: Preheat the Oven and Prep the Baking Sheet

1. Preheat your oven to 400°F (200°C). This high heat is ideal for getting the bacon crispy while keeping the scallops tender and juicy – lower heat will make the bacon soggy, while higher heat will burn the bacon before the scallops are cooked through. Make sure your oven is fully preheated before putting the scallops in, as a cold oven will lead to uneven cooking.
2. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. The rim is critical to catch any bacon grease that drips off while cooking, preventing a messy buildup in the bottom of your oven that can cause smoke or fires.
3. If you have a wire cooling rack that fits inside the baking sheet, place it on top of the parchment paper. The rack allows hot air to circulate around all sides of the scallops, so the bacon crisps up evenly on all sides, instead of getting soggy on the bottom from sitting in its own grease. Spray the rack lightly with non-stick cooking spray to prevent the bacon from sticking. If you don’t have a wire rack, don’t worry – you can still make this recipe work perfectly, just place the scallops directly on the parchment paper.

Step 2: Wrap the Scallops

1. Take one slice of bacon and wrap it tightly around each seasoned scallop, starting at one end and overlapping the bacon slightly as you go around. The overlap will keep the bacon from unraveling in the oven, and will keep the scallop moist while it cooks. If the bacon doesn’t stay in place, you can secure it with a small piece of kitchen twine, or a toothpick inserted through the end of the bacon and the scallop. If you’re using thin-cut bacon, you may only need one slice per scallop; if using thick-cut, one slice is usually enough, as it’s wider and will wrap around the scallop completely.
2. Place the wrapped scallops on the prepared baking sheet, leaving about 1 inch of space between each one. This allows air to circulate around each scallop, so they cook evenly and the bacon crisps up instead of steaming. If you overcrowd the baking sheet, the scallops will release moisture and steam each other, leading to soggy bacon and undercooked scallops.
3. If you want extra crispiness, you can brush the top of each bacon-wrapped scallop with a tiny bit of melted butter or olive oil before baking. This will help the bacon brown and crisp up faster.

Step 3: Bake to Perfection

1. Place the baking sheet in the preheated oven and bake for 12-18 minutes, depending on the thickness of your bacon and the size of your scallops. Thin-cut bacon will take 12-15 minutes, while thick-cut bacon will take 15-18 minutes.
2. Halfway through the cooking time, flip each scallop over with a pair of tongs to ensure the bacon crisps evenly on all sides. This is especially important if you’re not using a wire rack, as the bottom of the bacon may be sitting in grease and cooking slower than the top.
3. To check for doneness, use an instant-read thermometer to insert into the thickest part of a scallop – it should read 120-125°F (49-52°C) for medium-rare, 130°F (54°C) for medium. The bacon should be golden brown and crispy to the touch. If the bacon is crispy but the scallops aren’t done yet, you can cover the baking sheet loosely with aluminum foil for the remaining cooking time to prevent the bacon from burning while the scallops finish cooking. If you don’t have a thermometer, you can check by cutting into a thick scallop – it should be opaque all the way through, with no translucent, raw parts in the center. Don’t overcook the scallops, as they will become rubbery and tough.
4. If you prefer extra crispy bacon, you can turn on the broiler for the last 1-2 minutes of cooking. Watch the scallops closely, however, as the bacon can go from perfectly crispy to burnt in a matter of seconds under the broiler.

Step 4: Rest and Serve

1. Remove the baking sheet from the oven and transfer the bacon-wrapped scallops to a serving platter. Let them rest for 2-3 minutes before serving – this lets the juices redistribute in the scallops, so they stay juicy, and the bacon stays crispy. Cutting into them immediately will cause all the juices to run out, leaving the scallops dry.
2. If you used toothpicks or kitchen twine to secure the bacon, remove them before serving.
3. Serve as is, or with your favorite dipping sauce (see our pairing suggestions below for ideas).

Customization Ideas: Flavor Variations for Every Taste

The basic bacon wrapped scallops recipe is incredibly versatile, and you can easily customize it to fit any flavor preference or occasion. Below are some of our favorite variations to try:

Savory Add-Ons

For a rich, decadent twist, add a small cube of cheddar, goat cheese, or blue cheese inside the bacon wrap before baking. The cheese will melt as the scallops cook, creating a creamy, savory center that pairs perfectly with the salty bacon. You can also add a slice of mushroom or a small dash of Worcestershire sauce inside the wrap for extra umami flavor. For a tangy, sweet glaze, brush the bacon with a mixture of equal parts maple syrup and Dijon mustard before baking. In the last 2 minutes of cooking, sprinkle the top of each scallop with grated parmesan cheese, then return to the oven for a minute or two until the cheese is melted and golden.

Spicy Twists

If you love heat, sprinkle the seasoned scallops with a pinch of cayenne pepper, chili powder, or crushed red pepper flakes before wrapping them in bacon. You can also use peppered bacon, which is cured with black pepper and other spices, for an extra spicy, smoky flavor. For a more intense kick, brush the bacon with a thin layer of sriracha or hot sauce before baking, or serve the cooked scallops with a side of spicy chipotle mayo or sriracha aioli for dipping. Another option is to add a small slice of pickled jalapeño inside the bacon wrap for a tangy, spicy crunch.

Sweet and Savory Combos

The combination of salty bacon and sweet scallops is already a classic, but you can elevate it with a sweet glaze or topping. Brush the bacon with a thin layer of pure maple syrup or honey before baking, which will caramelize in the oven and create a sticky, sweet glaze. You can also top the cooked scallops with a fresh fruit salsa made from diced mango, pineapple, or peaches, mixed with a bit of lime juice, cilantro, and red onion for a bright, fresh contrast to the rich bacon. For a more decadent sweet twist, add a small piece of pitted dates or figs inside the bacon wrap before baking – the natural sweetness of the fruit pairs perfectly with the salty bacon and tender scallops.

Pro Tips for Perfect Bacon Wrapped Scallops Every Time

Even if you’re a beginner in the kitchen, these pro tips will help you avoid common mistakes and get perfectly cooked, crispy bacon and tender scallops every time:

• Pat scallops completely dry: This is the single most important step for getting crispy bacon and tender scallops. Any excess moisture will steam the scallops and make the bacon soggy, so don’t skip this step.
• Don’t overcrowd the baking sheet: Leaving space between each scallop allows air to circulate, which crisps the bacon evenly. If you need to cook more than fits on one sheet, use two sheets or cook in batches.
• Use a wire rack for extra crispiness: Elevating the scallops on a wire rack lets hot air circulate around all sides, so the bottom of the bacon doesn’t get soggy from sitting in its own grease.
• Pre-cook thick-cut bacon if needed: If you’re using thick-cut bacon, microwaving it for 30-45 seconds before wrapping renders out excess fat, so it crisps up faster and is fully cooked by the time the scallops are done.
• Don’t overcook the scallops: Scallops cook quickly, and overcooking makes them tough and rubbery. Pull them out of the oven when the bacon is crispy and the scallops are just cooked through – they will continue to cook slightly from residual heat as they rest.
• Season after cooking if needed: Since bacon is already salty, taste a piece of bacon before adding extra salt to the seasoning mix. If you want extra flavor, you can sprinkle with flaky sea salt or fresh herbs like parsley or chives after cooking.
• Use a preheated baking surface for extra crispiness: If you have a pizza stone or baking steel, preheat it in the oven while the oven preheats, then place the baking sheet on top of it. The hot surface will help crisp the bottom of the bacon faster, so you don’t have to flip it as often.

How to Store and Reheat Leftover Bacon Wrapped Scallops

If you have leftovers (though they’re so delicious that this is rare!), proper storage and reheating will help you keep them tasting as good as they did fresh out of the oven.

To store, let the scallops cool completely to room temperature, then transfer them to an airtight container. They will keep in the refrigerator for up to 3 days. Don’t leave them at room temperature for more than 2 hours, as the bacon can spoil quickly. For longer storage, you can freeze them for up to 2 months: place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe airtight container to prevent them from sticking together.

To reheat, the oven is the best option to keep the bacon crispy. Preheat your oven to 350°F (175°C), place the scallops on a baking sheet, and bake for 8-10 minutes, until heated through. You can also reheat them in a skillet over medium heat for 2-3 minutes per side, which will crisp the bacon back up nicely. Avoid microwaving if possible, as it will make the bacon soggy and the scallops rubbery. If you must use a microwave, place the scallops on a microwave-safe plate lined with paper towels, and microwave in 15-second intervals until heated through, but expect softer bacon.

Pairing Suggestions: What to Serve With Bacon Wrapped Scallops

Bacon wrapped scallops are delicious on their own, but pairing them with the right sides, sauces, and drinks can take your meal to the next level.

For dipping sauces, classic options like ranch, garlic aioli, sriracha mayo, or sweet chili sauce are always a hit. For a more elevated appetizer, serve them with a lemon butter sauce, balsamic glaze, or a creamy horseradish sauce drizzled over the top. If you’re serving them as a main course or part of a larger meal, pair them with roasted vegetables like asparagus, Brussels sprouts, or carrots, which can roast in the same oven as the scallops for a low-effort, cohesive meal. You can also serve them over a bed of mixed greens with a light lemon vinaigrette, or on top of a creamy risotto or garlic parmesan roasted potatoes.

For drinks, crisp, acidic white wines like Sauvignon Blanc or Pinot Grigio pair perfectly with the salty bacon and sweet scallops, as the acidity cuts through the richness of the dish. If you prefer red wine, a light, fruity Pinot Noir is a great choice, as it won’t overpower the delicate flavor of the scallops. For beer lovers, a crisp pilsner, pale ale, or light lager works well, as the carbonation cleanses the palate between bites.

Frequently Asked Questions

Can I use frozen scallops for this recipe?

Yes, frozen scallops work perfectly fine for this recipe, as long as you thaw them completely and pat them dry before using. Avoid cooking frozen scallops directly, as they will release excess water and make the bacon soggy. Thaw frozen scallops in the refrigerator overnight, or in a bowl of cold water for 1-2 hours, then pat dry thoroughly before seasoning.

How do I know when the scallops are cooked through?

Scallops are cooked when they are opaque all the way through, with no translucent, raw parts in the center. If you use an instant-read thermometer, it should read 120-125°F (49-52°C) for medium-rare, 130°F (54°C) for medium. Avoid cooking them above 140°F (60°C), as they will become tough and rubbery.

Can I cook bacon wrapped scallops in an air fryer?

Yes! Air fryer cooking is even faster than oven cooking, and produces extra crispy bacon. Preheat your air fryer to 400°F (200°C), place the wrapped scallops in the basket in a single layer, and cook for 8-12 minutes, flipping halfway through, until the bacon is crispy and the scallops are cooked through. This method is great for small batches, as the air fryer circulates hot air for even cooking.

Why is my bacon soggy instead of crispy?

The most common reasons for soggy bacon are: 1) the scallops were not patted dry enough, releasing excess moisture that steams the bacon; 2) the baking sheet was overcrowded, so air couldn’t circulate; 3) the oven temperature was too low; 4) you didn’t use a wire rack, so the bottom of the bacon sat in grease. To fix this, pat scallops extra dry, leave space between scallops, make sure your oven is fully preheated, and use a wire rack if possible.

Can I make these ahead of time?

Yes! You can wrap the scallops in bacon and season them up to 24 hours in advance. Store them in an airtight container in the refrigerator. When you’re ready to cook, let them sit at room temperature for 10-15 minutes while you preheat the oven, then bake as directed. You can also bake them fully ahead of time, let them cool, and store in the refrigerator for up to 3 days, then reheat in the oven before serving.

Can I use turkey bacon instead of regular pork bacon?

Yes, turkey bacon works as a lower-fat alternative. Keep in mind that turkey bacon is leaner, so it may not crisp up as much as pork bacon, and it cooks faster. Reduce the oven cook time by 2-3 minutes, and keep an eye on it to prevent burning. The flavor will also be milder than pork bacon.

Can I make these for a low-carb or keto diet?

Absolutely! Bacon wrapped scallops are naturally low in carbs and high in protein, making them a perfect appetizer or main dish for people following a keto, low-carb, or gluten-free diet. Just make sure to use bacon that doesn’t have added sugars or fillers, and avoid any glazes or seasonings that contain added sugars. The basic recipe with just bacon, scallops, and a bit of oil and seasoning is completely keto-friendly.

Conclusion

Bacon wrapped scallops are one of the easiest, most impressive appetizers you can make, especially when cooked in the oven. With just a few simple ingredients and 30 minutes of time, you can have a dish that’s perfect for parties, date nights, or even a quick weeknight treat. Whether you stick to the classic recipe or experiment with the flavor variations we shared, this dish is sure to be a hit with anyone who tries it. So next time you need a quick, crowd-pleasing appetizer, remember this guide on how to cook bacon wrapped scallops in oven, and impress your guests with minimal effort.