How to Make Bacon Wrapped Scallops Guide

Understanding Scallops: What You're Working With

Before you wrap a single scallop in bacon, it helps to understand what you're actually cooking. Scallops are mollusks—specifically, the muscle that opens and closes a scallop shell. When you buy them at the market, you're getting just that muscle, usually ranging from the size of a quarter to a golf ball depending on the variety.

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There are two main types you'll encounter: sea scallops and bay scallops. Sea scallops are larger, typically about 1.5 to 2 inches in diameter, making them ideal for wrapping in bacon because the bacon has enough surface area to crisp up properly. Bay scallops are smaller and more delicate—they work too, but you'll need to adjust cooking times since they cook much faster. If you're new to this dish, sea scallops are forgiving and more commonly used in restaurants for bacon-wrapped preparations.

Scallops have a naturally sweet flavor that pairs beautifully with the saltiness of bacon. This contrast is actually why the combination works so well—it's not just about texture, but about how the two flavors complement each other. Most scallops sold in grocery stores are already shucked (removed from the shell) and have been treated with sodium tripolyphosphate (STP) to extend shelf life. This is normal and safe, though some home cooks prefer "dry" scallops that haven't been treated. Dry scallops will brown better because they contain less moisture.

A practical consideration: one pound of sea scallops typically contains about 16 to 20 individual scallops. This matters because it helps you determine how much bacon you need and how many people you're feeding. Each scallop will need one strip of bacon, so plan accordingly. Store scallops in the coldest part of your refrigerator and use them within one to two days of purchase for best results.

Selecting and Preparing Your Ingredients

The quality of your bacon and scallops makes an enormous difference in the final dish. For bacon, you have options: regular bacon, thick-cut bacon, or applewood-smoked bacon. Regular bacon (the standard thin-cut variety) crisps quickly and works well if you're timing everything carefully. Thick-cut bacon takes longer to render but stays meatier and less crispy, which some people prefer because it provides more substance alongside the delicate scallop. Applewood-smoked or other specialty bacons add flavor complexity—this is worth considering if you want the dish to taste more sophisticated.

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One specific tip that changes outcomes: let your bacon sit at room temperature for about 10 minutes before cooking. Cold bacon is less flexible and more likely to crack when you wrap it. Room-temperature bacon bends more easily around the scallop without breaking. You don't need to cook the bacon first—wrapping raw bacon around raw scallops and then cooking them together allows both to reach the right texture simultaneously. The fat from the bacon bastes the scallop as it cooks, which keeps the scallop moist and tender.

For the scallops themselves, pat them completely dry with paper towels before cooking. This is the most important preparation step. Moisture is the enemy of browning. Wet scallops will steam rather than sear, and you'll miss the caramelized exterior that makes this dish special. Some cooks prefer to pat them dry, then let them sit uncovered in the refrigerator for 30 minutes to an hour before cooking—this additional drying time yields even better browning.

Consider your seasonings carefully. Salt and pepper are the traditional choices and often sufficient given that bacon already provides saltiness. Some cooks add garlic powder, smoked paprika, or cayenne pepper for complexity. The key principle: season the scallop itself before wrapping, not just the bacon. This way, the flavor reaches the entire protein. A light dusting of salt and pepper on both the scallop and the bacon strip creates a more balanced seasoning than relying solely on the bacon's existing salt content.

The Wrapping and Securing Technique

How you wrap the bacon determines whether it stays in place during cooking or unravels into your pan. Start with one strip of bacon per scallop. Lay the scallop horizontally on your work surface, then drape the bacon strip across it horizontally as well. The bacon should wrap around the side of the scallop so that when the scallop sits upright (with the flat side down in the pan), the bacon wraps around its circumference. You're essentially creating a bacon belt around the middle of the scallop.

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To secure the bacon, you have several options, each with tradeoffs. The traditional method is toothpicks: insert one or two toothpicks through the bacon and into the scallop so the bacon can't unroll. Metal skewers work similarly but are overkill for this application. Some cooks use a light coating of cornstarch or flour on the overlap point of the bacon—this creates just enough friction to hold it in place without additional hardware. Others simply tuck the bacon tail under itself and rely on the heat to seal it. If you choose the tucking method, check your scallops after the first minute of cooking; if the bacon is unraveling, quickly flip the scallop so the tucked end is down and the heat helps press it closed.

There's a practical reason toothpicks remain popular: they prevent frustration. Bacon curls as it cooks. Without some securing mechanism, the curling bacon can pull away from the scallop mid-cooking, leaving exposed seafood in places. With toothpicks, you simply insert them horizontally through the bacon and into the scallop—one toothpick per scallop is usually sufficient, positioned so it won't interfere with your spatula when you flip. If using wooden toothpicks, soak them in water for 10 minutes before use to reduce scorching.

A final wrapping consideration: tension matters. Wrap the bacon snugly around the scallop but not so tight that you're compressing the scallop muscle itself. The bacon should maintain contact with the scallop throughout cooking but allow the scallop room to contract naturally as it cooks. Excessive tension can result in a tough, overcooked scallop because you've squeezed out its natural juices.

Cooking Method and Temperature Control

Bacon-wrapped scallops work in three main cooking methods: pan-searing (stovetop), oven-baking, and grilling. Pan-searing is the most common approach and offers the most control. Oven-baking is more passive and works well for larger quantities. Grilling adds smoky flavor but requires attention to prevent flare-ups from bacon fat.

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For pan-searing, use a stainless steel or cast-iron skillet—nonstick pans don't brown seafood as effectively. Heat your pan over medium-high heat until it's hot enough that a drop of water sizzles immediately. The goal is around 375°F if you have an infrared thermometer available. Add a small amount of oil (about one tablespoon of neutral oil like vegetable or canola oil). Bacon will render its own fat, so you don't need much additional oil, but that initial oil prevents sticking and ensures good heat transfer.

Place scallops in the pan with their flat side down—this is crucial because the flat side is where browning happens. Don't crowd the pan; leave at least half an inch of space between scallops. Crowding lowers the pan temperature and causes steaming instead of searing. For most home cooks, this means cooking scallops in batches if you have more than 8 or so. Let the scallops sit undisturbed for 2 to 3 minutes. During this time, they're forming a brown crust. Resist the urge to move them; every time you move food in a hot pan, you interrupt that browning process.

After 2 to 3 minutes, flip each scallop and cook the other side for another 2 to 3 minutes. During this second side, the bacon should be crisping up. Depending on bacon thickness and heat level, you may need an additional 1 to 2 minutes of cooking time after flipping to fully render the bacon fat and crisp the edges. The scallop itself cooks very quickly—usually 4 to 6 minutes total from start to finish.