Learn How to Prepare Bacon-Wrapped Scallops

Understanding Scallops and Selecting the Right Type

Scallops are a type of shellfish that live in ocean waters around the world. They have a distinctive fan-shaped shell and tender, sweet meat that makes them a popular choice for special meals. Before you begin cooking bacon-wrapped scallops, it's important to understand the different types available and how to choose quality ones for your dish.

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There are three main types of scallops sold in markets: sea scallops, bay scallops, and calico scallops. Sea scallops are the largest variety, typically ranging from 1 to 2 inches in diameter. They come from deeper ocean waters and are the most common type found in grocery stores and fish markets. Bay scallops are smaller, usually about half an inch across, and come from shallow coastal waters. Calico scallops are the smallest option and are sometimes labeled as "cocktail scallops." For bacon-wrapped scallops, sea scallops work best because their size allows them to cook evenly with the bacon and stay moist during the cooking process.

When selecting scallops, look for ones that are firm to the touch and have a slightly translucent appearance. Fresh scallops should smell like the ocean—a clean, briny scent—rather than having a strong or unpleasant odor. You'll find scallops sold either wet or dry. Dry scallops have not been treated with any chemicals and will brown better when cooked, while wet scallops have been treated with a preservative that can prevent browning. Dry scallops cost more but produce superior results for this recipe.

A practical consideration: plan to purchase your scallops the day you plan to cook them. If you must buy them earlier, store them in the coldest part of your refrigerator on a bed of ice, covering them with a damp paper towel. One pound of scallops typically contains 8 to 12 sea scallops, which will serve 4 people as an appetizer or 2 to 3 people as a main course.

Preparing Your Ingredients and Workspace

Successful bacon-wrapped scallops begin with proper preparation of all ingredients before you start cooking. This step, known as mise en place in cooking, means having everything ready and within reach. Gathering and preparing your ingredients in advance prevents scrambling during the cooking process and ensures that nothing burns or overcooks while you're searching for the next item.

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Start by removing your scallops from the refrigerator about 15 minutes before cooking. They should come to close to room temperature, which helps them cook more evenly. Pat them completely dry using paper towels. Moisture on the surface of the scallops will create steam, which prevents browning and can make them tough. Take time to dry them thoroughly—this single step significantly impacts the final texture and appearance of your dish.

Next, prepare your bacon. For bacon-wrapped scallops, choose bacon that is not too thick and not too thin. Standard bacon works well. You'll need one piece of bacon for each scallop. Cut each bacon strip in half lengthwise, creating longer, thinner strips that will wrap around the scallops without excess overlap. This approach uses less bacon per scallop while still providing the bacon flavor you want.

Set up your workspace with the following items within arm's reach: your dried scallops on a clean plate, your prepared bacon strips on another plate, wooden toothpicks that have been soaked in water for at least 30 minutes (soaking prevents them from burning), a cutting board, and a shallow baking dish or cast-iron skillet where you'll arrange the wrapped scallops. Have your seasonings measured out—salt, black pepper, and optional garlic powder or paprika. This organization means you can wrap and cook your scallops efficiently without interruption.

Wrapping Scallops with Bacon Correctly

Wrapping each scallop with bacon requires a gentle touch combined with secure fastening. The goal is to wrap the bacon snugly around each scallop without squeezing it so tightly that the scallop becomes damaged or compressed. Properly wrapped scallops will cook evenly and the bacon will crisp while the scallop inside remains tender and juicy.

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Begin by laying one piece of prepared bacon on your cutting board. Take one scallop and season it lightly on both sides with salt and pepper. Place the scallop at one end of the bacon strip. Starting at one end, wrap the bacon around the scallop like a belt, with the bacon overlapping slightly where the ends meet. The bacon should encircle the scallop horizontally around its widest point. If you wrap it at an angle, the bacon may slide off during cooking.

Once the bacon is wrapped, secure it with a soaked wooden toothpick inserted perpendicular to the seam where the bacon ends meet. Push the toothpick through both layers of bacon and into the scallop slightly, but do not push it all the way through. The toothpick should hold the bacon in place but not protrude significantly from either side. One toothpick per scallop is sufficient. Some cooks prefer to use a second toothpick if their scallops are particularly large, inserting it at a slight angle to the first toothpick.

Practical takeaway: Wrap your scallops and secure them on a plate rather than directly on your cooking surface. This allows you to inspect each one before cooking and make any adjustments to loose bacon wraps. If you're preparing these for later, you can refrigerate your wrapped scallops for up to 4 hours before cooking. The bacon will set slightly and be less likely to shift during the initial cooking stages.

Cooking Methods: Stovetop, Oven, and Broiler

Bacon-wrapped scallops can be cooked using three primary methods, each producing slightly different results. Understanding the characteristics of each method helps you choose the approach that fits your situation and preferences.

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The stovetop method uses a skillet or frying pan to sear the scallops. Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat for about 2 minutes until it's quite hot. Add a small amount of oil with a high smoke point, such as avocado oil or refined coconut oil—about one tablespoon is sufficient. Place your wrapped scallops in the hot pan, leaving space between each one so steam doesn't collect. Sear for 2 to 3 minutes on the first side without moving them. This creates a golden, flavorful crust. Flip carefully using tongs and sear the other side for another 2 to 3 minutes. The bacon should be crispy and the scallop cooked through when a fork easily penetrates the center. Total cooking time is typically 4 to 6 minutes.

The oven method involves starting the scallops on the stovetop and finishing them in the oven. Sear the wrapped scallops for 1 minute on each side in a hot cast-iron skillet, then transfer the entire skillet to a preheated 400-degree Fahrenheit oven. Bake for 5 to 7 minutes until the bacon is crispy and the scallop is opaque. This method is useful when cooking larger batches because it prevents overcrowding on the stovetop.

The broiler method places wrapped scallops on a broiler pan or wire rack set over a baking sheet. Arrange them so that the bacon wraps are positioned where they'll receive direct heat. Broil 4 to 6 inches from the heat source for 6 to 8 minutes, checking at the 5-minute mark. The bacon will crisp quickly under the broiler's intense heat. Flip the scallops halfway through if needed, though this isn't always necessary. Watch carefully as broiler intensity varies between ovens.

Practical takeaway: The stovetop method provides the most control and is best for learning this recipe. Regardless of which method you choose, scallops are done when they're opaque and firm to the touch, not mushy. Avoid overcooking, which happens surprisingly fast with scallops—even 30 seconds too long can make them rubbery.

Seasoning and Flavor Enhancement

While bacon already provides significant flavor, strategic seasoning elevates bacon-wrapped scallops from good to exceptional. The

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