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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
Cook Time 24 minutes
Total Time 34 minutes
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.