Bacon Wrapped Scallops with Sweet-Savory Glaze

Warm, fragrant steam drifts from the oven as you pull out a tray of golden-edged Bacon Wrapped Scallops, their glossy surface speckled with caramelized sugar. I first tested this recipe on a rainy Sunday afternoon, marveling at the way the sweet-salty marinade clung to tender scallops. After three rounds of tweaks—longer rest times, thinner bacon, and that extra broil—I finally landed on a balance of crisp bacon exterior and silky-smooth interior that sings with each bite.

Why You’ll Love Bacon Wrapped Scallops

• A perfect harmony of crisp, crackling bacon and tender scallop texture.
• A sweet-savory marinade that clings with glossy appeal.
• Quick hands-on time and crowd-pleasing presentation.
• Rooted in coastal cooking traditions that celebrate seafood simplicity.

A Little Background

During my second round of testing, I spotted how scallops benefit from a gentle pat-dry before marinating; skipping that left the surface too slick for the brown sugar to adhere. Coastal chefs often wrap sea scallops in bacon to add smoky depth, but I learned it takes a bit of resting after baking to lock in juices and avoid a hot, sudden steam.

Key Ingredients for Bacon Wrapped Scallops

• Sea Scallops (12 large): Pat dry to help marinade cling; U-10 or larger for meaty bites.
• Bacon (6 slices): Halved lengthwise so it crisps fully; turkey bacon works if you prefer lean.
• Brown Sugar (¼ cup): Provides caramel notes—light or dark both work.
• Soy Sauce (2 tbsp): Adds umami depth; low-sodium is fine to control salt.
• Garlic Powder (1 tsp): Gives gentle aromatic lift; swap for fresh minced if you like more punch.

How to Make Bacon Wrapped Scallops

1. Combine brown sugar, soy sauce, garlic powder, ½ tsp black pepper, and ¼ tsp smoked paprika in a medium bowl. Stir until the sugar is almost dissolved, noticing the fine granules become silky.
2. Toss 12 sea scallops in the marinade, coating each. Cover and chill for 1 hour, turning halfway to ensure even coverage.
3. Preheat oven to 425°F and line a baking sheet with foil. The metal’s heat conduction yields those crisp, golden edges.
4. Wrap each scallop with a halved bacon strip, securing with a toothpick so it holds snug during cooking.
5. Arrange the scallops on the prepared sheet, leaving space so air circulates and bacon crackles.
6. Bake for 12–15 minutes, watching for gentle sizzling and the bacon’s glossy fat to render.
7. For extra crispness, switch to broil for 1–2 minutes—listen for that tempting crackling as edges darken.
8. Allow scallops to rest 5 minutes on the sheet; juices settle, so each bite stays moist.

Pro Tips & Troubleshooting

• Keep scallops in a single layer when marinating to avoid puddles of sauce that cook unevenly.
• If bacon curls, gently press each wrap flat before sliding on the toothpick.
• Add a sprinkle of cayenne or swap smoked paprika for chili powder for a warm kick.
• Doubling the recipe? Use two sheets to maintain heat circulation and consistent crisping.

Storage & Make-Ahead Guide

You can pre-wrap scallops and store them in the fridge for up to 24 hours; cover with plastic wrap for safety. Leftovers keep in an airtight container for 2 days—reheat at 350°F for 5–7 minutes until warmed through. I once froze extra-wrapped scallops for up to one month; thaw in the fridge overnight before baking. Always discard if kept beyond these timelines to ensure food safety.

Serving Suggestions

Serve your Bacon Wrapped Scallops alongside a crisp arugula salad tossed in lemon vinaigrette, or perch them on a bed of buttery garlic risotto. For a fun twist, thread two scallops per skewer and offer dipping sauces—think zesty aioli or sweet chili.

Frequently Asked Questions

• How long should I marinate scallops for bacon-wrapped scallops? Aim for 1 hour in the fridge; less time yields milder flavor, more time can overpower the delicate scallop.
• Can I use turkey bacon instead of pork bacon? Yes—turkey bacon crisps a bit faster, so watch closely and pull them a minute or two earlier.
• What’s the best way to prevent bacon from curling? Lay bacon strips between paper towels for a minute before wrapping, or secure with two toothpicks at diagonal angles.
• Is it safe to cook scallops from frozen? It’s best to thaw overnight in the fridge; cooking frozen scallops can lead to uneven texture.
• How do I know when scallops are done? They should be opaque with golden-brown bacon and give slightly under gentle pressure.
• What’s the best reheating method for leftover scallops? Warm in a 350°F oven for 5–7 minutes to revive crispness without drying out the scallop.

Final Thoughts

There’s a simple joy in sinking your teeth into a Bacon Wrapped Scallop that’s crisp on the outside and silky inside. My favorite way to enjoy them is right off the pan as guests arrive—paired with a cold glass of crisp white wine. Give this recipe a spin, share your results, and let me know which twist became your signature.

More Recipes You’ll Love

• Garlic Butter Scallops – a buttery-garlic twist on tender scallops that highlights a different flavor profile
• Grilled Shrimp Recipe – skewered seafood with charred flavors that complement the rich bacon
• Shrimp Carbonara – creamy pasta with seafood for a hearty pairing alongside your scallops
• Zesty Lemon Butter Fish Fillet – bright citrus notes offering a refreshing contrast to the savory bacon-wrapped scallops