Bacon Wrapped Scallops

The bacon edges should come out crisp while the scallops are opaque and tender in the center. Getting both textures on one tray is the little challenge with bacon wrapped…

By Ava
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November 14, 2026
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Reading time: 8 min

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The bacon edges should come out crisp while the scallops are opaque and tender in the center. Getting both textures on one tray is the little challenge with bacon wrapped scallops, and it’s why I don’t wrap the scallops in raw bacon and bake everything at once.

Thin-cut bacon and large sea scallops are a good match, but they don’t cook at the same pace. I give the bacon a short head start, then wrap it around the seasoned scallops and let the oven finish the job. A rack set over a foil-lined baking sheet keeps the bundles lifted above the drippings.

There’s no sauce to make and no complicated prep. Serve the scallops hot with lemon wedges, and let everyone add as much bright lemon juice as they like. Each bite brings together crisp bacon, sweet scallop and a clean citrus finish.

Why the Bacon Gets a Head Start Before the Scallops Go In

Scallops cook quickly, while bacon needs more time to render and crisp. If both start raw, you’re left choosing between bacon that’s still chewy and scallops that have stayed in the oven too long. Giving the bacon a brief bake first narrows that timing gap.

That first bake isn’t meant to make the bacon crisp. Pull it when the fat has begun to render and the strips are pliable enough to bend around a scallop. They’ll finish in the oven after wrapping, while the scallops cook through. Thin-cut bacon matters here; thicker slices take longer to crisp and can leave the scallops waiting.

The rack helps with the second bake, too. It holds each bundle above the drippings instead of letting the bacon sit in rendered fat on the foil. Keep the bundles in a single layer, and watch for the two cues that tell you they’re ready: crisp bacon and scallops that are opaque and have reached 145°F in the center.

Why Thin-Cut Bacon and Large Sea Scallops Need to Stay Together

• Thin-cut bacon — It bends around the scallops without tearing and has time to crisp during the final bake. A store-brand package works; the cut matters more than choosing a premium label. Thick-cut bacon isn’t a reliable swap because it needs longer to cook through.
• Large sea scallops — Their size gives each bacon strip something substantial to wrap around, and the scallops cook at a pace that suits the bacon’s final bake. Choose scallops that look moist but not waterlogged. Remove the small side muscle before cooking; it can stay tough after the rest of the scallop turns tender.
• Olive oil — A light coating helps the salt and pepper cling to the scallops. A basic olive oil is fine here; the bacon and lemon bring plenty of character, so there’s no need for a specialty bottle.
• Kosher salt and black pepper — They season the scallops without competing with the smoky bacon or sharp lemon. Season the scallops directly before wrapping so the seasoning is spread across the seafood, not just the outside of the bacon.
• Lemon — Fresh wedges give you a bright, juicy finish at the table. Pick a lemon that feels heavy for its size, since it’s easier to squeeze over the hot scallops.

Getting the Bacon Crisp Without Overcooking the Scallops

Render the bacon until it bends

Heat the oven to 425°F and line a rimmed baking sheet with foil, then set a wire rack on top. Arrange the bacon in a single layer and bake it for 8–10 minutes. Look for fat beginning to render and strips that are pliable but not crisp; fully crisp bacon is harder to wrap and can crack.

Dry and season the scallops

While the bacon is on its first bake, pat the scallops thoroughly dry. Brush them with olive oil, then season with kosher salt and black pepper. Dry surfaces help the oil and seasoning stay where you put them rather than sliding off with moisture.

Wrap, bake, and check the centers

Wrap one bacon slice around each scallop, overlapping the ends, and set each bundle seam-side down on the rack. Bake for 10–14 minutes, until the bacon is crisp and the scallops are opaque. Check the center of a scallop with an instant-read thermometer; it should reach 145°F. Serve the scallops hot.

Small-Batch and Lemon-Forward Ways to Adapt These Scallops

Questions That Come Up Before Making Bacon Wrapped Scallops

Bacon Wrapped Scallops

Bacon wrapped scallops bake in the oven until the bacon is crisp and the scallops are opaque and tender. A quick pre-bake keeps the thin-cut bacon pliable enough to wrap neatly around each scallop.

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Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

Servings: 4 servings

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 12 bacon thin-cut
• 12 sea scallops large (about 1.5 pounds), side muscles removed
• 1 tbsp olive oil
• 0.25 tsp kosher salt
• 0.25 tsp black pepper
• 1 lemon cut into wedges

Equipment

• 1 rimmed baking sheet

Method

 

1. Heat the oven to 425°F.
2. Line a rimmed baking sheet with foil and set a wire rack on top.
3. Arrange the bacon in a single layer on the rack.
4. Bake for 8–10 minutes, until the fat begins to render and the bacon is pliable but not crisp.
5. Transfer the bacon to a plate.
6. Pat the scallops thoroughly dry.
7. Brush the scallops with the olive oil.
8. Season the scallops with the salt and pepper.
9. Wrap one slice of bacon around each scallop, overlapping the ends.
10. Place the wrapped scallops seam-side down on the rack.
11. Bake for 10–14 minutes, until the bacon is crisp and the scallops are opaque and reach 145°F in the center.
12. Serve hot with the lemon wedges.

Notes

Pat the scallops thoroughly dry so the bacon wraps securely. Refrigerate leftovers for up to 2 days; freezing cooked scallops is not recommended. For a lower-sodium option, reduce the kosher salt.