Cooking bacon wrapped scallops in the oven is a simple yet impressive way to serve a gourmet appetizer or main course. With just a few ingredients and the right technique, you can achieve crispy bacon and perfectly seared scallops every time—no frying required.
If you’ve ever been to a fancy restaurant and ordered bacon wrapped scallops, you know how magical this dish can be. The tender, buttery scallop wrapped in smoky, crispy bacon is a match made in culinary heaven. But here’s the good news: you don’t need a professional kitchen or fancy equipment to recreate this restaurant-quality appetizer at home. In fact, one of the easiest and most reliable ways to cook bacon wrapped scallops is right in your own oven.
Oven-baking offers several advantages over stovetop methods. It’s hands-off, reduces mess, and ensures even cooking. Plus, you can prepare a whole batch at once—perfect for dinner parties or date nights. Whether you’re hosting guests or treating yourself to a special meal, learning how to cook bacon wrapped scallops in the oven is a skill worth mastering. With the right ingredients, a few simple steps, and a little attention to timing, you’ll be serving up golden, juicy scallops wrapped in perfectly crisp bacon every time.
Key Takeaways
- Choose the right scallops: Use dry-packed, large sea scallops for best results—they sear better and won’t release excess water.
- Partially cook the bacon: Pre-cooking bacon slightly ensures it crisps up without overcooking the scallops.
- Secure with toothpicks: Use wooden toothpicks to hold the bacon in place during baking—remove them before serving.
- Use a wire rack: Placing scallops on a rack over a baking sheet allows heat to circulate evenly for crispier bacon.
- Watch the temperature: Bake at 400°F (200°C) for 15–20 minutes, depending on size—scallops should be opaque and firm.
- Season simply: A light brush of olive oil and a sprinkle of black pepper enhance flavor without overpowering the scallops.
- Serve immediately: Bacon wrapped scallops are best enjoyed hot and fresh out of the oven for maximum texture and taste.
Quick Answers to Common Questions
Can you use frozen scallops?
Yes, but thaw them completely in the refrigerator first and pat them very dry. Frozen scallops often release more water, which can affect texture.
How do you prevent bacon from burning?
Partially cook the bacon first and bake at 400°F. Using a wire rack also helps by allowing fat to drip away and reducing direct heat exposure.
Can you make these ahead of time?
You can wrap the scallops and refrigerate them for up to 2 hours before baking. Don’t bake ahead—they’re best served fresh and hot.
What if my bacon isn’t crispy enough?
Try broiling for 1–2 minutes at the end of cooking. Watch closely to avoid burning.
Are bacon wrapped scallops gluten-free?
Yes, as long as your bacon doesn’t contain gluten-based additives. Check the label to be sure.
📑 Table of Contents
Why Bake Bacon Wrapped Scallops in the Oven?
Many people assume that frying or grilling is the only way to get that perfect sear on scallops, but the oven can actually deliver superior results—especially when bacon is involved. When you fry bacon wrapped scallops on the stovetop, the bacon often burns before the scallops are fully cooked, or the scallops steam instead of sear due to the bacon’s moisture. The oven solves this problem by providing consistent, indirect heat that cooks both components evenly.
Baking also allows for better control over doneness. You can monitor the scallops through the oven door and pull them out at just the right moment. Plus, using a wire rack on a baking sheet lets excess fat drip away, resulting in crispier bacon and less greasy scallops. It’s a cleaner, more efficient method that’s ideal for cooking larger quantities. Whether you’re making 6 or 24, the oven handles it all with ease.
Choosing the Right Ingredients
Visual guide about How Do You Cook Bacon Wrapped Scallops in the Oven
Image source: thewoodenskillet.com
The success of your bacon wrapped scallops starts with quality ingredients. Let’s break down what you’ll need and why each choice matters.
Selecting the Best Scallops
Not all scallops are created equal. For this recipe, you’ll want to use large sea scallops, which are meaty, sweet, and hold their shape well during cooking. Avoid “wet-packed” scallops—these are often treated with a preservative solution that causes them to release water when cooked, making it hard to get a good sear. Instead, look for dry-packed scallops at your fish counter or grocery store. They’re more expensive, but the difference in texture and flavor is worth every penny.
Pro tip: Pat your scallops dry with paper towels before wrapping. Even dry-packed scallops can have surface moisture, and removing it helps the bacon adhere better and promotes browning.
Picking the Perfect Bacon
When it comes to bacon, thickness matters. Thick-cut bacon is ideal because it holds its shape and takes longer to crisp, giving the scallops time to cook through. Regular thin bacon can burn too quickly, leaving the scallops undercooked. Look for applewood-smoked or hickory-smoked bacon for a rich, smoky flavor that complements the sweetness of the scallops.
Avoid pre-cooked or microwave bacon—these won’t crisp properly in the oven and can make your dish soggy. Stick with raw, high-quality bacon for the best results.
Step-by-Step Preparation
Now that you’ve got your ingredients, it’s time to prep. This part is crucial for ensuring even cooking and great texture.
Pre-Cooking the Bacon (Optional but Recommended)
One of the biggest mistakes people make is wrapping raw bacon around raw scallops and baking them straight through. While this can work, it often leads to chewy bacon and overcooked scallops. To avoid this, partially cook the bacon first.
Lay the bacon strips on a microwave-safe plate lined with paper towels. Microwave on high for 1–2 minutes, or until the bacon is pliable but still raw in the center. Alternatively, you can pan-fry the bacon for 2–3 minutes per side over medium heat. The goal is to render some of the fat and make the bacon easier to wrap, without fully cooking it.
Wrapping the Scallops
Once your bacon is slightly cooked, it’s time to wrap. Take one scallop and wrap it with a strip of bacon, starting at the base and spiraling up to the top. Secure the end with a toothpick to keep it from unraveling in the oven. Don’t wrap too tightly—the bacon will shrink as it cooks, and you don’t want it to squeeze the scallop too much.
For extra flavor, you can brush the scallops lightly with olive oil or a touch of maple syrup before wrapping. A sprinkle of black pepper or a pinch of smoked paprika adds depth without overpowering the natural sweetness of the scallops.
Baking Instructions
With your scallops wrapped and ready, it’s time to bake. Proper setup and timing are key to success.
Oven Setup
Preheat your oven to 400°F (200°C). This temperature is hot enough to crisp the bacon and cook the scallops through, but not so hot that things burn. Line a baking sheet with aluminum foil for easy cleanup, then place a wire rack on top. The rack elevates the scallops, allowing hot air to circulate underneath and preventing the bacon from sitting in grease.
If you don’t have a wire rack, you can bake the scallops directly on the foil-lined sheet, but flip them halfway through cooking to ensure even browning.
Cooking Time and Doneness
Place the wrapped scallops on the rack, leaving a little space between each one for airflow. Bake for 15 to 20 minutes, depending on the size of your scallops and bacon. Smaller scallops may be done in 12–15 minutes, while larger ones might need up to 20.
You’ll know they’re ready when the bacon is golden and crispy, and the scallops are opaque and firm to the touch. Use a meat thermometer if you’re unsure—scallops are safe to eat at 120°F (49°C), but many prefer them slightly undercooked for a buttery texture.
Serving and Pairing Suggestions
Bacon wrapped scallops are delicious on their own, but a few simple accompaniments can turn them into a full meal or elegant appetizer spread.
As an Appetizer
Serve 2–3 scallops per person with a drizzle of balsamic glaze or a squeeze of fresh lemon juice. They pair beautifully with a crisp green salad, garlic bread, or roasted vegetables. For a party platter, arrange them on a bed of arugula with cherry tomatoes and shaved Parmesan.
As a Main Course
Turn this dish into a dinner by serving 4–6 scallops per person alongside mashed potatoes, risotto, or quinoa. A side of sautéed spinach or asparagus adds color and nutrition. A light white wine sauce or herb butter can be spooned over the top for extra richness.
Beverage Pairings
These scallops go well with a crisp Sauvignon Blanc, a buttery Chardonnay, or even a light beer like a pilsner. For non-alcoholic options, try sparkling water with lemon or a ginger-lemon spritzer.
Common Mistakes to Avoid
Even with the best intentions, things can go wrong. Here are a few pitfalls to watch out for:
- Overcooking the scallops: Scallops turn rubbery when overcooked. Stick to the recommended time and check early.
- Using wet scallops: Excess moisture prevents browning and makes the bacon soggy. Always pat dry.
- Skipping the toothpick: Bacon can unwrap during baking, leaving exposed scallops. Secure well.
- Baking at too high a temperature: 425°F or higher can burn the bacon before the scallops cook through.
- Not using a rack: Without elevation, the bottom of the bacon stays greasy and doesn’t crisp.
Conclusion
Learning how to cook bacon wrapped scallops in the oven is a game-changer for home cooks who want restaurant-quality results without the hassle. With the right ingredients, a little prep, and careful attention to timing, you can create a dish that’s crispy, tender, and full of flavor. Whether you’re impressing guests or treating yourself, this recipe delivers every time. So preheat that oven, grab your scallops and bacon, and get ready to enjoy one of the most satisfying seafood dishes you’ll ever make.
Frequently Asked Questions
How long do bacon wrapped scallops last in the fridge?
Cooked bacon wrapped scallops can be stored in an airtight container for up to 2 days. Reheat gently in the oven to maintain texture.
Can you cook bacon wrapped scallops on a baking sheet without a rack?
Yes, but flip them halfway through baking to ensure even cooking. The bacon may be less crispy on the bottom without a rack.
What’s the best way to tell if scallops are done?
Scallops are done when they turn opaque and feel firm to the touch. Overcooked scallops become tough and rubbery.
Can I use turkey bacon instead of pork bacon?
Yes, but turkey bacon is leaner and may not crisp as well. Partially cook it first and monitor closely to prevent drying out.
Do I need to season the scallops?
A light brush of oil and a pinch of pepper are enough. Avoid heavy seasoning—scallops have a delicate, sweet flavor that shines when kept simple.
Can I bake these at a lower temperature?
You can bake at 375°F, but it will take longer—about 20–25 minutes. The bacon may not crisp as well, so consider a quick broil at the end.
